Gluten-Free Dark Chocolate Cashew Butter (Print Version)
Crisp gluten-free cookies loaded with dark chocolate and cashew butter, baked until golden and set.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup creamy cashew butter
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup dark chocolate chips or chunks (at least 60% cacao)
11 - 1/2 cup roasted cashews, roughly chopped (optional)
# 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, and sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter, cashew butter, brown sugar, and granulated sugar using an electric mixer until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the creamed mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
06 - Gently fold in the dark chocolate chips or chunks and chopped roasted cashews until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon for a crispier finish.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear set.
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 cashew butter makes them taste wildly richer than any effort you actually put in.
- That shatter crisp edge with a chewy center is genuinely addictive and nobody guesses they are gluten free.
02 -
- Overbaking by even two minutes will turn crisp into cardboard, so pull them when the centers still look slightly underdone.
- Gluten free flour absorbs moisture differently depending on the brand, so if your dough feels crumbly add a teaspoon of milk.
03 -
- Chill the dough for 30 minutes if you want thicker, puffier cookies instead of flat crisp ones.
- Press a few extra chocolate chips into the tops of each dough ball before baking for that bakery style look.