Gluten-Free Chocolate Hazelnut Crunch (Print Version)
Crisp-chewy gluten-free chocolate hazelnut cookies with puffed rice crunch. Ready in 32 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup semisweet or dark chocolate chips
11 - 1 cup toasted hazelnuts, coarsely chopped
12 - 1/2 cup gluten-free puffed rice cereal
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
06 - Fold in chocolate chips, chopped hazelnuts, and puffed rice cereal until evenly distributed.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are set but centers are still slightly soft.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture plays with crisp edges, chewy centers, and pops of crunchy cereal
- Deep chocolate flavor without being overly sweet or heavy
- Nobody guesses they're gluten-free until you tell them
02 -
- Gluten-free dough benefits from chilling 30 minutes if it feels too sticky or warm
- Underbaking slightly is key—these continue setting on the hot baking sheet
- The puffed rice loses some crunch overnight, so these are best fresh
03 -
- Weigh your gluten-free flour if possible—cup measurements can be inconsistent
- Let the baking sheets cool completely between batches for evenly shaped cookies