Dark Chocolate Cashew Cookies (Print Version)
Chewy gluten-free cookies packed with dark chocolate, cashew butter, and roasted cashews for the perfect crunchy treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 cup gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup natural cashew butter
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Mix-Ins
10 - 3/4 cup dark chocolate chips (60–70% cacao)
11 - 1/2 cup roasted cashews, roughly chopped
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter, cashew butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing.
06 - Fold in the dark chocolate chips and chopped roasted cashews until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The cashew butter makes these impossibly chewy without any gluten, and you honestly will not miss regular flour at all.
- That little crunch from the roasted cashews against the melting dark chocolate is the kind of texture contrast that makes you close your eyes at the first bite.
02 -
- Gluten free dough looks crumblier than traditional cookie dough, and you might panic the first time but trust the process because it comes together in the oven.
- Measuring the flour by weight rather than volume completely changed my results and eliminated the dry, sandy texture I got the first two attempts.
03 -
- The dough benefits from a thirty minute rest in the fridge, which hydrates the gluten free flour and prevents excessive spreading.
- Use a cookie scoop for uniform portions so every cookie bakes at the same rate and you avoid the tragedy of one burnt and one raw.