Why Make This Recipe
Gluten Free Espresso Chocolate Chip Cookies are a delicious treat that everyone can enjoy, even those with gluten sensitivities. These cookies combine the rich flavors of espresso and chocolate, creating a perfect balance of sweet and slightly bitter notes. They are easy to make and sure to impress your family and friends with their taste and texture. Plus, they are made with almond and coconut flour, which adds a unique twist and makes them a healthier option!
How to Make Gluten Free Espresso Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1 cup chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the egg, vanilla extract, and espresso powder to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and combine until just mixed.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are firm.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Gluten Free Espresso Chocolate Chip Cookies
You can serve these cookies warm with a glass of milk, or you can enjoy them on their own. They are also great for sharing at parties or gatherings. For a special treat, try pairing them with a scoop of vanilla ice cream!
How to Store Gluten Free Espresso Chocolate Chip Cookies
To keep the cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to let them cool completely before freezing and place them in a freezer-safe bag.
Tips to Make Gluten Free Espresso Chocolate Chip Cookies
- Be sure to measure the flours properly for the best texture.
- Use high-quality chocolate chips for a richer flavor.
- If you don’t have espresso powder, you can substitute it with instant coffee granules.
- For chewier cookies, try chilling the dough for 30 minutes before baking.
Variation
You can customize these cookies by adding nuts, such as walnuts or pecans, for extra crunch. Alternatively, you could use white chocolate chips or dark chocolate instead of regular chocolate chips for a different taste.
FAQs
Q: Can I make these cookies dairy-free?
A: Yes! You can substitute the butter with a dairy-free option like coconut oil or vegan butter.
Q: How can I adjust the sweetness of the cookies?
A: You can reduce the amount of brown sugar or granulated sugar to make them less sweet.
Q: Are these cookies suitable for vegans?
A: No, this recipe includes an egg. However, you can replace the egg with a flax egg or a commercial egg substitute to make it vegan.
Print
Gluten Free Espresso Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
Delicious gluten-free cookies combining rich espresso and chocolate flavors, perfect for those with gluten sensitivities.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the egg, vanilla extract, and espresso powder to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and combine until just mixed.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are firm.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, try chilling the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
