Gluten-Free Chocolate Chip Walnut Cookie Pops + Video
Um. Okay. So yeah. These gluten-free chocolate chip walnut cookie pops. They are great. They are special. They are some of the best gluten-free cookies I’ve had. And you should very, very seriously consider making them for Passover. Which begins tomorrow evening, by the way.
You know what else you should seriously consider doing? Watching this video tutorial that I made for these gluten-free cookie Popsicles. Leggo:
Or, watch it on YouTube.
Let’s get to it.
These are the easiest cookies to make. Legit. You just dump all the ingredients (at one time) into your food processor, blend those ingredients up into a smooth mixture, and stir in some bittersweet chocolate chunks and chopped walnuts.
Then: Shape the gluten-free dough into balls, flatten the cookies, insert a Popsicle stick into ‘em, and finito.
I love food processor cookies. They’re my thing.
Now. The flavors and textures.
These chocolate chip walnut cookie pops are CHEWY. So. Very. Chewy.
And you know how I feel about chewy cookies. Very strongly. In a positive skew.
Also. These gluten-free cookie Popsicles are tender. And irresistibly crispy on the edges and soft and gooey in the center.
Really. These cookie pops are all those things. They’ve got the perfect texture, in a word.
Additionally. These cookies are so rich and flavorful and addictive and nutty and hearty and chocolatey.
The flour slash base for these gluten-free chocolate chip walnut cookies is almond flour. Which always works to make cookies extra rich and flavorful and chewy.
But also. This cookie dough contains walnuts. Not just chopped walnuts stirred in for added crunch. But walnuts blended into the actual dough. And this walnut addition helps make the dough that much richer and more flavorful and deep and chewy.
The only sweetener used in these cookies is brown sugar. So you know you’re getting richer flavor and moisture.
And the add-ins. First: chocolate chips. Or chocolate chunks. I opted for chunks. Duh. They melt up into hot, chocolatey puddles and they’re the best. And second: walnuts. Chopped up. For even more crunch and richness and nuttiness.
And then there’s the Popsicle stick. Because hello, adorable. And fun, it is, to eat a cookie off a wooden stick. And cleaner, too. No chocolatey mess and cookie crumbs on your hands. Not that that has ever been an issue for me, pssshhh.
Quick and easy. Soft and gooey. Tender and chewy. Crispy and rich. Deep and flavorful. Chocolatey and nutty. Adorable and fun. Gluten-free and the cutest, tastiest Passover snack.
Gluten-free chocolate chip walnut cookie pops — you devilish, wonderful things.
Gluten-Free Chocolate Chip Walnut Cookie Pops
Yield: about 16 cookie pops
1 1/2 cups almond flour
2/3 cup brown sugar, packed
1/3 cup walnuts
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips/chunks
1/3 cup chopped walnuts
-Popsicle sticks
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
2. In a food processor, pulse together the almond flour through the salt until combined and smooth.
3. Stir in the chocolate chips and walnuts by hand.
4. Round large pieces of dough between palms and space out onto baking sheet. Flatten cookies. Insert Popsicle stick into the center of each cookie.
5. Bake cookies for 8-10 minutes, until they’re cracked and golden brown. Let cookies sit and firm up around the Popsicle sticks for at least 15 minutes before moving them.
