Gluten-Free Espresso Chocolate Hazelnut Cookies (Print Version)
Crispy gluten-free cookies with espresso, chocolate, and hazelnut butter for a crunchy, irresistible treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
04 - 2 tablespoons instant espresso powder
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup hazelnut butter (unsweetened)
07 - 1 cup packed light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - ¾ cup semisweet chocolate chips
12 - ½ cup chopped toasted hazelnuts
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, fine sea salt, and instant espresso powder until evenly distributed. Set aside.
03 - In a large bowl, beat the softened unsalted butter, hazelnut butter, packed light brown sugar, and granulated sugar using an electric mixer until the mixture is light and creamy, about 2 minutes.
04 - Add the large egg and pure vanilla extract to the creamed mixture, beating until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
06 - Fold the semisweet chocolate chips and chopped toasted hazelnuts into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear just set. Do not overbake.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The espresso does not make them taste like coffee, it makes the chocolate taste more like itself, which is a little trick pastry chefs use all the time.
- Hazelnut butter in the dough creates a richness that feels fancy without any extra effort.
- They stay crisp for days in a tin, which means you can bake them ahead and forget about them until you need a win.
02 -
- Overbaking these by even two minutes turns a chewy crisp cookie into a dry one, so pull them when the centers still look slightly underdone.
- Gluten-free baked goods continue to set up as they cool, so patience at this stage actually rewards you.
03 -
- Toasting the hazelnuts in a dry skillet for about five minutes before chopping releases oils that make the flavor exponentially better.
- Let the dough rest for 15 minutes before scooping so the flour fully hydrates, which prevents any gritty texture.