Gluten-Free Espresso Chocolate Walnut Butter (Print Version)

Chewy gluten-free cookies melding espresso, chocolate chips and walnut butter — ready in 32 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons unsweetened cocoa powder
05 - 1 tablespoon instant espresso powder

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup creamy walnut butter (or almond butter)
08 - 3/4 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 1 large egg, room temperature
11 - 2 teaspoons pure vanilla extract

→ Add-ins

12 - 3/4 cup semisweet chocolate chips (certified gluten-free)
13 - 3/4 cup roughly chopped walnuts

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, sea salt, cocoa powder, and espresso powder until evenly distributed.
03 - In a large bowl, use an electric mixer to beat the softened butter, walnut butter, brown sugar, and granulated sugar on medium speed until creamy and smooth, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined and the mixture appears uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the chocolate chips and chopped walnuts until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until the edges are set but the centers remain soft and slightly underbaked.
09 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • These cookies prove gluten-free baking can be just as indulgent and satisfying as the real thing
  • The espresso creates this sophisticated depth that makes people ask what's different
  • They stay chewy for days which is saying something for gluten-free treats
02 -
  • Overbaking is the enemy of good gluten-free cookies so pull them when edges are set even if centers look underdone
  • Not all gluten-free flour blends are created equal so stick with one that includes xanthan gum for best results
  • These freeze beautifully so I always double the batch and stash half for emergency cookie cravings
03 -
  • Weigh your flour if possible because gluten-free blends pack down differently than regular flour
  • The espresso powder doesn't make these taste like coffee it just amplifies the chocolate flavor in ways vanilla never could

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