Gluten-Free Dark Chocolate Macadamia Crunch (Print Version)
Chewy gluten-free cookies with dark chocolate chunks and macadamia, ready in 27 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup light brown sugar, packed
06 - 1/3 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 1 cup dark chocolate chunks, 70% cacao recommended
10 - 3/4 cup roasted macadamia nuts, roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour blend, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl, cream softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy.
04 - Beat in eggs one at a time, followed by vanilla extract. Mix until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
06 - Fold in dark chocolate chunks and chopped roasted macadamia nuts.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are golden and centers are just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Secretly, nobody ever guesses these are gluten-free until you tell them—they’re just that chewy and decadent.
- The combo of dark chocolate and buttery, crunchy macadamias turns an ordinary afternoon into something memorable.
02 -
- I once tried skipping parchment paper and spent a ridiculous amount of time scraping stuck cookies off the pan—never again.
- Letting the cookies cool completely really does make them chewier instead of falling apart—resist the impatience if you can.
03 -
- Weighing ingredients instead of just measuring saves the batch from being too dry or too runny—a baker’s superpower.
- A sprinkle of flaky salt on top just before baking turns them from “yum” to “unforgettable”.