Imagine a cookie so rich, so intensely chocolatey, and so perfectly balanced with a robust espresso kick that it transforms your entire dessert experience. These gluten-free chocolate espresso cookies are not just a treat; they're a culinary revelation that proves healthy eating doesn't mean sacrificing flavor. Whether you're gluten-sensitive, health-conscious, or simply a chocolate lover seeking an extraordinary cookie, this recipe will become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup espresso powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together almond flour, cocoa powder, coconut sugar, espresso powder, baking soda, and salt until well combined and no lumps remain.
- In a separate small bowl, mix the melted coconut oil, maple syrup, and vanilla extract until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a cohesive dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform thickness, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops look slightly dry.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ingredient Temperature Matters: Ensure your wet ingredients are at room temperature for better mixing and consistent texture.
- Don't Overmix: Mix the dough just until ingredients are combined to prevent tough cookies.
- Use High-Quality Cocoa and Espresso: The better the ingredients, the more intense and delicious your cookies will be.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing and even baking.
- Watch Baking Time Carefully: These cookies can quickly go from perfectly done to overdone. Start checking at 10 minutes.
- Cool Completely: Let cookies cool entirely to achieve the perfect chewy-crisp texture.
- Storage Hack: Place a piece of bread in the storage container to help maintain moisture and softness.
- Optional Upgrade: Sprinkle sea salt on top before baking for an extra flavor dimension.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
