Gluten-Free Dark Chocolate Peanut Crunch Cookies (Print Version)

Rich chewy cookies packed with dark chocolate and crunchy peanuts, made gluten-free for a decadent treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups gluten-free all-purpose flour blend
02 - ½ cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - ½ tsp salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ½ cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract

→ Add-Ins

10 - 1 cup dark chocolate chips (gluten-free certified)
11 - ¾ cup roasted salted peanuts, 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, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed just until combined.
06 - Fold in dark chocolate chips and chopped peanuts until evenly distributed throughout dough.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11–12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies bridge the gap between dietary restrictions and genuine dessert satisfaction without calling attention to being gluten-free
  • The texture walksa perfect line between chewy centers and crisp edges that holds up for days
  • They're ridiculously simple to make but taste like something from a high-end bakery
02 -
  • Gluten-free flour blends vary wildly so if your first batch seems too wet or dry adjust by adding a tablespoon more flour or a splash of milk
  • These cookies continue cooking on the hot baking sheet so removing them while centers look slightly underbaked is actually the secret to perfect texture
  • The dough can be refrigerated for up to 48 hours and actually develops deeper flavor after resting
03 -
  • Weigh your flour instead of measuring by volume for consistent results every single time
  • Sprinkle flaky sea salt on top immediately after baking for that bakery-finish touch

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