Gluten-Free Espresso Chocolate Walnut (Print Version)
Chewy gluten-free treats combining dark chocolate, espresso, and walnuts for a rich, satisfying dessert perfect with coffee.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - ½ cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon instant espresso powder (gluten-free)
→ Mix-ins
11 - 1 cup dark or semi-sweet chocolate chips (gluten-free)
12 - 1 cup walnut halves, roughly chopped
# 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, cocoa powder, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and instant espresso powder until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until the dough comes together. Avoid overmixing.
06 - Using a spatula, fold the chocolate chips and chopped walnuts into the dough until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft and appear underbaked.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The espresso intensifies the chocolate flavor without making these taste like coffee candy
- They stay chewy for days instead of turning into gluten-free hockey pucks
02 -
- Overmixing the dough after adding flour makes tough cookies, stop as soon as ingredients combine
- Underbaking slightly is intentional, these cookies continue cooking on the hot baking sheet
03 -
- Room temperature ingredients combine more evenly, so take your butter and eggs out at least 30 minutes before baking
- Weighing your flour with a kitchen scale is more accurate than using measuring cups, especially for gluten-free baking