Description
Delicious gluten-free cookies combining rich espresso and chocolate flavors, perfect for those with gluten sensitivities.
Ingredients
Scale
- 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