Gluten-Free Dark Chocolate Cashew Crisp (Print Version)
Crisp, chewy cookies featuring dark chocolate and roasted cashews in a gluten-free format.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup dark chocolate chips or chopped dark chocolate (70% cacao)
11 - 3/4 cup roasted unsalted cashew pieces
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter with light brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed until pale, light, and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
06 - Using a spatula, gently fold the dark chocolate chips and roasted cashew pieces into the dough until evenly distributed.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear just set. For extra crispiness, extend baking time by 1 to 2 minutes.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The contrast of deep dark chocolate against the buttery crunch of roasted cashews is genuinely addictive, and nobody will guess these are gluten-free.
- They come together in under thirty minutes with zero chilling required, which means you can satisfy a cookie craving almost on impulse.
02 -
- Gluten-free flour blends vary wildly between brands, so if your dough feels too wet or too dry, adjust by adding a tablespoon of flour or a teaspoon of milk accordingly.
- Overbaking is the enemy here because gluten-free cookies dry out faster than traditional ones, so pull them when the centers still look a touch soft.
03 -
- Toast the cashews in a dry pan for three minutes before adding them, because that one small step deepens their flavor dramatically.
- If you want extra crispiness, extend the bake time by one or two minutes and let them cool completely on the rack for maximum snap.