Espresso Chocolate Pecan Crunch Cookies (Print Version)
Chewy gluten-free cookies with espresso, dark chocolate chips, and toasted pecans in every bite.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 2/3 cup gluten-free rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
05 - 2 tablespoons unsweetened cocoa powder
06 - 1 tablespoon instant espresso powder
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup pecan halves, toasted and coarsely chopped
13 - 1 cup dark chocolate chips (ensure gluten-free)
# 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 almond flour, gluten-free rolled oats, baking soda, fine sea salt, cocoa powder, and instant espresso powder until evenly distributed.
03 - In a large bowl, beat the softened butter with the packed light brown sugar and granulated sugar using an electric mixer until creamy and pale, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Blend in the pure vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Gently fold in the toasted chopped pecans and dark chocolate chips until evenly dispersed throughout the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 12 to 14 minutes, or until the edges are set and the centers remain slightly soft.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso powder amplifies the chocolate flavor in a way that makes people close their eyes when they take the first bite.
- Nobody ever guesses these are gluten free because the almond flour gives them a rich, tender crumb that feels indulgent.
02 -
- Overbaking is the easiest mistake to make with these cookies because they look slightly raw in the center when they are actually done, so pull them out when the edges are set but the middle still looks soft.
- Toasting the pecans in a dry skillet for about four minutes before chopping them completely transforms the flavor from bland to fragrant and buttery.
03 -
- Chill the dough for thirty minutes before scooping if you want thicker cookies that spread less in the oven.
- Use a cookie scoop rather than a regular spoon so every cookie is the same size and bakes evenly.