Gluten Free Coffee Walnut Chocolate Chunk Cookies
These indulgent, chewy cookies are heavily flavored with coffee and packed with walnuts and dark chocolate. The ultimate breakfast treat!
Servings: 20 Cookies
Calories: 200kcal
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 1 Cup room temperature salted butter 227g
- ¼ Cup packed light brown sugar 58g
- 1 Cup white sugar 238g
- 1 large eggs plus one egg yolk
- 1 Tbsp vanilla extract 15ml
- 2 ½ Tbsp instant coffee granules 37.5ml
- 2 Cup gluten free 1-1 flour mix that contains xanthan gum 338g (if your mix does not contain xanthan gum, add 1/2 tsp (1g) now)
- ¾ Cup arrowroot starch or cornstarch 110g (cornflour in the UK)
- 1 tsp baking soda 6g
- ¾ tsp. Salt 4g
- 1 ½ Cups chopped walnuts 160g
- ¾ Cup chopped dark chocolate 128g
- 1 Cup white sugar for rolling 201g
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (2-3 minutes – don't skimp on this step!). Add in the egg plus egg yolk and beat until smooth. Then, in a small bowl, dissolve the instant coffee granules with the vanilla extract, then pour this mixture into your cookie dough and beat until smooth, another 30 seconds. Add in the flour, starch, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be quite stiff). Finally, mix in the chopped walnuts and chopped dark chocolate until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for two hours (if you chill it longer, you may need to bring it closer to room temp by leaving it out on the counter for an hour).
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Lightly grease the parchment and then start scooping out the cookie dough and rolling it into 2 1/2 inch round balls. Roll the balls in the cup of white sugar to coat the outside of the cookie dough ball, then press the cookie dough ball slightly so that you get a 2.5-3 inch patty (about an inch thick). Toss the patty in more sugar to ensure it's completely coated, then place 4-5 patties on the cookie sheet (~4 inches apart) and bake for 9-10 minutes. Let cookies cool COMPLETELY before removing from the cookie sheet (15 minutes) – they will be chewy in the center and crispy on the edges!