Gluten-Free Espresso Chocolate Cashew (Print Version)

Chewy gluten-free cookies featuring espresso, dark chocolate, and crunchy cashews—ready in about 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1½ cups (180 g) gluten-free all-purpose flour blend
02 - ½ cup (50 g) unsweetened cocoa powder
03 - 1 tsp baking soda
04 - ½ tsp fine sea salt
05 - 1 tbsp instant espresso powder

→ Wet Ingredients

06 - ½ cup (115 g) unsalted butter, softened
07 - ½ cup (110 g) light brown sugar, packed
08 - ⅓ cup (70 g) granulated sugar
09 - 2 large eggs, room temperature
10 - 2 tsp pure vanilla extract

→ Mix-Ins

11 - ¾ cup (130 g) dark chocolate chips or chunks
12 - ¾ cup (90 g) roasted cashews, roughly 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 the gluten-free flour, cocoa powder, baking soda, salt, and espresso powder until evenly distributed.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the dark chocolate chips and chopped cashews until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, or until the edges are set but the centers are still soft and slightly underbaked.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The espresso doesnt make them taste like coffee, it makes the chocolate taste like the best version of itself.
  • Gluten-free flour blend works so seamlessly here that nobody will ever suspect these are anything but classic, indulgent cookies.
02 -
  • Gluten-free cookie dough is more delicate than traditional dough, so resist the urge to roll the scoops too tightly or press them flat.
  • Overbaking by even two minutes turns a chewy center into a crumbly one, so set a timer and check early.
03 -
  • Chill the dough for 30 minutes before baking if your kitchen is warm, because gluten-free dough spreads faster at room temperature.
  • Press a few extra chocolate chunks and cashew pieces onto the top of each dough ball before baking for cookies that look as stunning as they taste.

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