Espresso Chocolate Hazelnut Crunch Cookies (Printable Version)
Chewy gluten-free cookies blending espresso, chocolate, and toasted hazelnuts with a satisfying crunch.
# What You'll Need:
→ Dry Ingredients
01 - 1½ cups gluten-free all-purpose flour blend with xanthan gum (180 g)
02 - 1 tsp baking soda
03 - ½ tsp fine sea salt
04 - 2 tbsp instant espresso powder
→ Wet Ingredients
05 - ½ cup unsalted butter, softened (115 g)
06 - ½ cup packed brown sugar (100 g)
07 - ½ cup granulated sugar (100 g)
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
→ Mix-Ins
10 - ¾ cup chopped toasted hazelnuts (120 g)
11 - 1 cup semisweet chocolate chips or chunks (170 g)
12 - ½ cup gluten-free crispy rice cereal (50 g)
# How To Make:
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.
03 - In a large bowl, beat the softened unsalted butter, packed brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully combined.
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 chopped toasted hazelnuts, semisweet chocolate chips, and gluten-free crispy rice cereal 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 to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating pans halfway through, until edges are set and centers appear slightly soft and underbaked.
09 - Remove from oven and allow cookies to rest on the baking sheets for 5 minutes to set. Transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The crispy rice cereal hidden inside gives every bite an unexpected snap that makes people ask what your secret is.
- Espresso powder does not just flavor these cookies, it deepens the chocolate until it tastes richer than any gluten free cookie has a right to be.
- They freeze beautifully which means you can stash a batch and have warm cookies whenever the craving hits.
02 -
- Overbaking is the fastest way to ruin these cookies because they firm up significantly on the sheet after you pull them from the oven.
- Not all gluten free flour blends behave the same way, so if your dough feels too wet add one extra tablespoon of flour at a time until it holds its shape.
03 -
- Chilling the dough for 30 minutes before baking intensifies the espresso flavor and prevents the cookies from spreading too thin in the oven.
- A pinch of flaky sea salt sprinkled on top right after baking takes these from great to absolutely unforgettable.