Gluten-Free Dark Chocolate Peanut Crunch (Print Version)
Chewy gluten-free cookies studded with dark chocolate and crunchy peanuts, ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - ½ cup light brown sugar, packed
06 - ⅓ cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - ¾ cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher, gluten-free)
10 - ¾ cup roasted unsalted peanuts, coarsely chopped
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, and fine sea salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the creamed mixture, mixing until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
06 - Gently fold in the dark chocolate chips and chopped peanuts until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
09 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The contrast between melty dark chocolate and crunchy peanuts in every single bite will ruin ordinary cookies for you forever.
- Nobody will guess these are gluten-free because the chewy center and crisp edges feel completely indulgent.
- You can have warm cookies on a plate in under thirty minutes, which makes them perfect for sudden cravings.
02 -
- Gluten-free flour absorbs moisture differently than regular flour, so if your dough feels too sticky after mixing, refrigerate it for fifteen minutes before scooping.
- Check every packaged ingredient label carefully, especially the chocolate, because cross-contamination with gluten can happen in facilities you would never suspect.
03 -
- Chop your chocolate by hand instead of using chips alone because the irregular shards create gorgeous melty puddles throughout each cookie.
- Underbake them by one minute if you like a really fudgy center because they continue cooking on the hot pan after you pull them out.