Gluten-Free Espresso Chocolate Cookies (Print Version)
Crisp, chewy gluten-free treats packed with espresso, dark chocolate, and toasted coconut for coffee lovers.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 teaspoons instant espresso powder
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - ½ cup coconut oil, solid but scoopable
08 - 1 cup light brown sugar, packed
09 - ¼ cup granulated sugar
10 - 2 large eggs, room temperature
11 - 2 teaspoons pure vanilla extract
→ Add-Ins
12 - 1 ¼ cups unsweetened shredded coconut, lightly toasted
13 - 1 cup dark chocolate chips or chunks (gluten-free)
14 - ½ cup chopped pecans or walnuts (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cocoa powder, and espresso powder until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, coconut oil, brown sugar, and granulated sugar together using an electric mixer until light and creamy, about 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Using a spatula, fold in the toasted coconut, dark chocolate chips or chunks, and nuts if using, distributing evenly throughout the dough.
07 - Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11–13 minutes, or until the edges are set and the centers remain slightly soft. Avoid overbaking for the best chewy texture.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The espresso doesnt just flavor these cookies, it makes them taste like your favorite coffee shop treat in handheld form.
- That contrast between crunchy coconut edges and gooey chocolate centers will ruin ordinary cookies for you.
02 -
- Gluten-free baked goods continue to set up as they cool, so pulling them when the centers look slightly underbaked is the key to a chewy rather than dry texture.
- Toasting the coconut in a dry skillet for three to four minutes before adding it transforms the flavor from flat and dusty to warm and deeply nutty.
03 -
- Chill the dough for thirty minutes before baking if you want thicker, puffier cookies with less spreading, which also intensifies the espresso flavor.
- Press a few extra chocolate chips into the tops of each dough ball before baking to make them look bakery-worthy without any extra effort.