Gluten-Free Espresso Almond Fudge Cookies (Print Version)

Chewy, espresso-infused gluten-free cookies studded with dark chocolate and roasted almonds.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water

→ Mix-Ins

11 - 3/4 cup dark chocolate chips
12 - 1/2 cup chopped roasted almonds

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until evenly blended. Set aside.
03 - In a large bowl, beat unsalted butter, light brown sugar, and granulated sugar together until pale and creamy, approximately 2 to 3 minutes.
04 - Add the egg, vanilla extract, and dissolved espresso to the butter mixture. Mix until smooth and fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated. Avoid overmixing.
06 - Fold in dark chocolate chips and chopped roasted almonds with a spatula, ensuring even distribution.
07 - Use a tablespoon or cookie scoop to drop portions of dough onto the prepared baking sheets, spacing each about two inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheets for five minutes before transferring to a cooling rack to cool completely.

# Expert Advice:

01 -
  • The espresso creates this sophisticated depth that makes you feel fancy even in sweatpants
  • They are naturally gluten-free without that gritty texture that ruins so many GF cookies
  • The fudgy centers stay soft for days, if they somehow last that long
02 -
  • Underbaking slightly is intentional here. The cookies continue cooking on the hot sheet and this guarantees chewy centers.
  • Room temperature ingredients make a huge difference in how the dough comes together.
  • The dough can be refrigerated for up to 3 days if you want to bake fresh cookies later.
03 -
  • Weighing your almond flour gives the most consistent results since it can be tricky to measure by volume
  • Letting the dough rest for 30 minutes before baking really helps the flavors meld together

Go Back