Gluten-Free Espresso Almond Crunch Cookies (Print Version)

Crisp, nutty espresso cookies with almond crunch and chocolate chips. Ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ¾ cups almond flour
02 - ½ cup gluten-free oat flour
03 - ½ tsp baking soda
04 - ¼ tsp fine sea salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ⅔ cup packed light brown sugar
07 - 1 large egg, room temperature
08 - 2 tsp pure vanilla extract
09 - 1 tbsp instant espresso powder

→ Crunch & Add-ins

10 - ½ cup chopped roasted almonds
11 - ½ cup mini chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk almond flour, oat flour, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix in egg, vanilla extract, and espresso powder until smooth and fully combined.
05 - Gradually fold dry ingredients into wet mixture until just incorporated, being careful not to overmix.
06 - Gently fold chopped almonds and mini chocolate chips into the dough until evenly distributed.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, leaving 2 inches of space between each cookie.
08 - Press each cookie lightly with fingers or glass bottom to flatten slightly.
09 - Bake for 12 to 14 minutes until edges turn golden brown and centers are set.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely.

# Expert Advice:

01 -
  • The espresso flavor deepens as these cookies cool, creating that coffee shop experience right at your kitchen counter
  • They strike that perfect balance between crisp edges and tender centers, making them impossible to stop at just one
02 -
  • Overworking the dough once you add the flours will make these cookies tough, so stop mixing as soon as everything comes together
  • These cookies continue to firm up on the baking sheet, so removing them when the centers still look slightly soft is actually the right move
03 -
  • Room temperature ingredients incorporate more easily, so set out your butter and egg about 30 minutes before you start baking
  • For the most intense coffee flavor, use a dark roast espresso powder and consider bumping it up to 1 ½ tablespoons

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