Gluten-Free Espresso Chocolate Chip Cookies (Print Version)

Chewy gluten-free cookies with bold espresso and melty chocolate chips, ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons instant espresso powder

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup coconut oil, melted and cooled
08 - 1 cup light brown sugar, packed
09 - 1/2 cup granulated sugar
10 - 2 large eggs, room temperature
11 - 2 teaspoons pure vanilla extract

→ Mix-Ins

12 - 1 1/2 cups semisweet chocolate chips (gluten-free certified)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and espresso powder. Set aside.
03 - In a large bowl, beat the butter, coconut oil, brown sugar, and granulated sugar together until creamy and smooth.
04 - Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11–13 minutes or until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The espresso powder deepens the chocolate flavor without making these taste like coffee candy
  • Coconut oil keeps them incredibly chewy even days after baking
  • Nobody ever guesses these are gluten-free until you tell them
02 -
  • Overmixing the dough makes tough cookies, stop as soon as flour streaks are gone
  • Warm dough spreads too much, chill for 15 minutes if your kitchen is hot
  • These continue baking on the hot sheet, pulling them out early is better than overbaking
03 -
  • Room temperature eggs incorporate better and prevent the coconut oil from seizing up
  • Use a cookie scoop for uniform size so everything bakes evenly

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