Gluten-Free Dark Chocolate Hazelnut Crunch (Print Version)
Gluten-free cookies with dark chocolate, toasted hazelnuts and crisped rice for a crunchy, chewy bite.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/4 cups gluten-free all-purpose flour blend
02 - 1/4 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 packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Mix-ins
10 - 3.5 ounces dark chocolate, 70% cacao, chopped
11 - 1/2 cup toasted hazelnuts, roughly chopped
12 - 1/4 cup gluten-free crisped rice cereal
# Step-by-step Instructions:
01 - Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together gluten-free flour blend, cocoa powder, baking soda, and sea salt until evenly incorporated.
03 - In a large bowl, beat softened unsalted butter, packed brown sugar, and granulated sugar until mixture is creamy and light, about 2 minutes using an electric mixer or whisk.
04 - Mix in the large egg and pure vanilla extract with the creamed mixture until thoroughly combined.
05 - Gradually stir the dry ingredient blend into the wet mixture, mixing just until a soft dough forms.
06 - Gently incorporate chopped dark chocolate, toasted hazelnuts, and crisped rice cereal into the dough using a spatula.
07 - Scoop tablespoonfuls of dough and place onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Transfer baking sheets to the oven and bake for 10 to 12 minutes, until cookie edges are set but centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- Each bite gives you the crispy-chewy combo you only get from the best cookies, and nobody will believe they’re gluten-free.
- The recipe is easy enough for a weekday, but the deep chocolate and toasted nuts make them feel like a real indulgence.
02 -
- Baking too long is the enemy of chew—pull them when the middles still seem soft.
- If you ever forget to toast the hazelnuts first, you’ll miss out on the fragrant depth, so it’s always worth that extra pan.
03 -
- If your kitchen is warm, chill the dough before baking for extra plump cookies.
- Sift your cocoa powder to avoid dry lumps in the final dough—your cookies will have a silkier crumb.