Gluten-Free Dark Chocolate Walnut Cookies (Print Version)
Crisp gluten-free cookies with dark chocolate and walnuts, baked golden in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/4 cups (150 g) gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Sugars
04 - 3/4 cup (150 g) light brown sugar, packed
05 - 1/4 cup (50 g) granulated sugar
→ Fats & Wet Ingredients
06 - 1/2 cup (115 g) unsalted butter, melted and cooled slightly
07 - 1 large egg, room temperature
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 3/4 cup (120 g) dark chocolate chips or chopped dark chocolate (at least 60% cacao)
10 - 3/4 cup (75 g) walnuts, roughly chopped
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy, about 1 minute.
04 - Add the egg and vanilla extract to the butter-sugar mixture, whisking until fully incorporated and the mixture appears glossy.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overwork the dough.
06 - Gently fold in the dark chocolate chips and roughly chopped walnuts until evenly distributed throughout the dough.
07 - Using a tablespoon or small cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the edges are golden brown and the centers appear just set. Rotate baking sheets halfway through for even baking.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- That shatter when you bite in is honestly addictive, and nobody ever guesses they are gluten free.
- The batter comes together in one bowl with no mixer required, which means less washing up and more snacking.
02 -
- Overmixing the dough once the flour goes in will make these tough instead of crisp, so fold gently and stop early.
- Gluten free flour blends vary wildly between brands, and a blend without xanthan gum will give you cookies that spread into one giant sheet.
03 -
- Toast the walnuts in a dry skillet for about four minutes before chopping them, because that one small step turns good cookies into unforgettable ones.
- Scoop all the dough before baking so every cookie is the same size, which means they all bake evenly and you do not end up with one giant cookie and twelve tiny ones.