Gluten-Free Dark Chocolate Cashew Crunch (Print Version)
Gluten-free dark chocolate cookies studded with roasted cashews for a crunchy, deeply chocolaty bite.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup packed light brown sugar
07 - 1/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1 cup dark chocolate chips or chunks (at least 60% cacao)
11 - 3/4 cup roasted, unsalted 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 gluten-free flour blend, cocoa powder, baking soda, and fine sea salt until evenly mixed.
03 - In a large bowl, beat softened butter, light brown sugar, and granulated sugar using an electric mixer until creamy and light, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract until smooth.
05 - Gradually stir dry ingredients into the wet mixture, mixing just until combined without overworking the dough.
06 - Gently fold in dark chocolate chips or chunks and chopped roasted cashews until evenly distributed.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are set and centers are slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is absolutely perfect, crispy edges with a soft, fudgy center that keeps people coming back for seconds
- These cookies prove glutenfree baking can be just as indulgent and satisfying as the regular stuff
02 -
- Glutenfree dough behaves differently than regular dough, so trust your eyes over the timer and pull them when the edges look right
- Chopping your own roasted cashews instead of buying prechopped ones makes a huge difference in freshness and crunch
03 -
- Weighing your glutenfree flour instead of using measuring cups gives you much more consistent results every time
- A sprinkle of flaky sea salt on top right before baking transforms these into something that tastes bakery made