Gluten-Free Chocolate Espresso Crunch (Print Version)

Rich chewy chocolate treats with bold espresso kick and satisfying crispy texture, perfect for coffee lovers.

# List of Ingredients:

01 - 1 1/2 cups gluten-free all-purpose flour blend (180 g)

02 - 1/2 cup unsweetened cocoa powder (45 g)

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1 tablespoon instant espresso powder

06 - 1/2 cup unsalted butter, softened (115 g)

07 - 1/2 cup coconut oil, melted and cooled (120 ml)

08 - 1 cup packed light brown sugar (200 g)

09 - 1/2 cup granulated sugar (100 g)

10 - 2 large eggs, room temperature

11 - 2 teaspoons pure vanilla extract

12 - 1 cup gluten-free chocolate chips or chopped dark chocolate (175 g)

13 - 1 cup gluten-free crispy rice cereal (50 g)

01 - Preheat your 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 well blended.

03 - In a large bowl, beat the softened butter, melted coconut oil, brown sugar, and granulated sugar until light and creamy, about 2-3 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 on low speed until just combined. Do not overmix.

06 - Fold in the chocolate chips and crispy rice cereal until evenly distributed throughout the dough.

07 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 11-13 minutes, or until the edges are set and the centers look slightly soft. The cookies will continue to firm up as they cool.

09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

The espresso deepens the chocolate flavor without making these taste like coffee
That crispy rice cereal creates the most addictive texture contrast
Glutenfree baking that actually tastes like real cookies

02 -

Glutenfree dough continues to firm up as it cools so those slightlyunderbaked centers are exactly right
Overmixing once you add the flour makes tough cookies so stop as soon as everything combines
The crispy rice cereal loses its crunch if added too early so fold it in last

03 -