Dark Chocolate Almond Crunch Cookies (Print Version)
Chewy gluten-free cookies studded with dark chocolate and roasted almonds. Easy 27-minute treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Mix-Ins
09 - 1 cup dark chocolate chips or chunks (minimum 60% cacao)
10 - 3/4 cup roasted almonds, coarsely chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
06 - Fold in dark chocolate chips and chopped almonds until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are set and centers look slightly underbaked.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies fool everyone who swears they hate gluten-free baking
- The texture walks that perfect line between chewy center and crisp edges
- They come together in under thirty minutes with pantry staples
02 -
- Overmixing gluten-free dough makes cookies tough so stop as soon as the flour disappears
- Letting the dough rest for ten minutes before baking improves the texture significantly
- These cookies continue baking on the hot sheet so remove them when they look slightly underdone
03 -
- Weigh your gluten-free flour instead of using cup measurements for consistent results
- Chill your baking sheets between batches so the cookies hold their shape