Gluten-Free Espresso Chocolate Macadamia (Printable Version)
Rich, chewy espresso-spiked delights with dark chocolate chunks and buttery macadamia nuts.
# What You'll Need:
→ Dry Ingredients
01 - 1¾ cups (210 g) gluten-free all-purpose flour blend with xanthan gum
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
04 - 2 tablespoons instant espresso powder
→ Wet Ingredients
05 - ½ cup (115 g) unsalted butter, softened
06 - ½ cup (100 g) granulated sugar
07 - ½ cup (110 g) packed light brown sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Mix-Ins
10 - 1 cup (170 g) dark chocolate chips or chunks
11 - ¾ cup (100 g) macadamia nuts, coarsely chopped
# How To Make:
01 - Preheat the oven to 350°F (175°C). 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 with granulated sugar and packed light brown sugar using an electric mixer until the mixture is light and fluffy, approximately 2–3 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, stirring gently until just incorporated. Be careful not to overmix.
06 - Fold the dark chocolate chips and coarsely chopped macadamia nuts into the dough, distributing them evenly throughout.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11–13 minutes, or until the edges are set and the centers still appear slightly soft. Avoid overbaking for a chewy texture.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The espresso does not just add coffee flavor, it makes the chocolate taste exponentially deeper and more complex.
- Gluten-free baking can be a gamble but this dough behaves beautifully with no weird textures or crumbly disasters.
02 -
- Do not overbake these cookies because gluten-free baked goods dry out significantly faster than traditional ones once they pass the done mark.
- If you bump the espresso powder up to 3 tablespoons for a bolder flavor, add an extra tablespoon of flour to keep the dough from getting too wet.
03 -
- Chill the dough for 30 minutes before baking if you want thicker, puffier cookies with a more concentrated flavor throughout.
- Toast the macadamia nuts in a dry skillet for about 4 minutes before chopping them, because that single step transforms them from good to absolutely unforgettable.