Gluten-Free Dark Chocolate Walnut Crunch (Print Version)
Chewy gluten-free dark chocolate bites with crunchy walnuts; quick to mix, fold, scoop and bake in minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 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 - 2/3 cup packed light brown sugar
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 1 cup dark chocolate chips (60–70% cacao)
10 - 3/4 cup chopped walnuts
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the gluten-free flour blend, baking soda, and salt.
03 - In a large bowl, use a hand or stand mixer to beat the softened butter, light brown sugar, and granulated sugar until creamy and pale, approximately 2–3 minutes.
04 - Add the egg and vanilla extract to the creamed mixture, beating until thoroughly combined.
05 - Gradually mix the dry ingredients into the wet mixture, stirring just until incorporated—avoid overmixing.
06 - Fold in the dark chocolate chips and chopped walnuts until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
08 - Bake for 10–12 minutes, or until the edges appear set and the centers look slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- Nobody ever guesses they’re gluten-free—the texture is a real secret weapon.
- It’s dangerously easy to whip together, even when a cookie craving strikes out of the blue.
02 -
- If you skip the parchment, the cookies are almost impossible to lift without crumbling.
- Toasted walnuts totally change the game—just a few minutes in a dry pan adds next-level flavor.
03 -
- Always measure gluten-free flour by weight for consistency—volume measurements can be a wild guess.
- Resist the urge to use chocolate chips that are too sweet; bittersweet chips balance the cookie perfectly.