Gluten-Free Espresso Walnut Chocolate Chip Cookies (Print Version)
Chewy gluten-free treats with espresso, walnuts, and chocolate chips ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 tsp baking soda
03 - 1/2 tsp sea salt
04 - 2 tsp instant espresso powder
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup coconut oil, solid but soft
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 tsp pure vanilla extract
→ Add-Ins
11 - 1 cup semi-sweet gluten-free chocolate chips
12 - 1 cup chopped walnuts
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and espresso powder. Set aside.
03 - In a large bowl, beat together the softened butter, coconut oil, brown sugar, and granulated sugar until creamy and light, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Gradually mix in the dry ingredients, stirring until just combined.
06 - Fold in the chocolate chips and chopped walnuts.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11-13 minutes or until edges are golden and centers are just set.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- That espresso bitterness balances the sweet chocolate in ways regular chocolate chip cookies can only dream about
- They stay incredibly chewy for days, if they even last that long in your house
- Nobody ever guesses theyre gluten-free until you tell them
02 -
- Gluten-free flour behaves differently than wheat flour, so don't be alarmed if the dough feels slightly softer or stickier than you're used to
- Underbaking slightly is your friend here, these cookies continue to firm up as they cool and the centers stay beautifully chewy
- The coconut oil can make the cookies spread more if your kitchen is particularly warm, so consider chilling the dough for 15 minutes if it feels too soft
03 -
- Weigh your flour if you can, gluten-free blends vary wildly in density and measuring by cup can be inconsistent
- Room temperature ingredients really do matter here, cold eggs can cause the coconut oil to seize up