Gluten-Free Espresso Chocolate Coconut (Print Version)
Chewy gluten-free cookies with dark chocolate, toasted coconut, and espresso for coffee lovers.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free rolled oats
02 - 1 cup almond flour
03 - ½ cup unsweetened shredded coconut
04 - 2 tablespoons unsweetened cocoa powder
05 - 1 teaspoon baking soda
06 - ¼ teaspoon fine sea salt
07 - 1 tablespoon instant espresso powder
→ Wet Ingredients
08 - ½ cup coconut oil, melted and cooled
09 - ¾ cup light brown sugar, packed
10 - 1 large egg, room temperature
11 - 1 teaspoon pure vanilla extract
→ Mix-Ins
12 - ¾ cup dark chocolate chips or chopped dark chocolate (ensure gluten-free)
13 - ½ cup toasted coconut flakes (for topping, optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, combine gluten-free oats, almond flour, shredded coconut, cocoa powder, baking soda, salt, and espresso powder. Mix well.
03 - In a large bowl, whisk together melted coconut oil and brown sugar until smooth. Add egg and vanilla extract; whisk until well combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Fold in chocolate chips.
05 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with your fingers. Sprinkle with toasted coconut flakes, if using.
06 - Bake for 11–13 minutes, or until edges are set and centers look slightly soft.
07 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso deepens the chocolate flavor without tasting like coffee, so even skeptics love them
- They stay perfectly chewy for days, which makes them ideal for sharing or keeping all to yourself
02 -
- Overbaking is the enemy here, these continue cooking on the hot sheet and dry out quickly if left too long
- Room temperature ingredients matter, especially the egg, which prevents the coconut oil from solidifying too soon
03 -
- Chill the dough for 30 minutes if it feels too sticky or warm, which helps the cookies hold their shape better
- Use a kitchen scale if possible, as gluten-free flours can vary dramatically in density and weight