Espresso Chocolate Cashew Butter Cookies (Print Version)
Chewy gluten-free cookies with bold espresso, creamy cashew butter, and melty dark chocolate chips.
# List of Ingredients:
→ Dry Ingredients
01 - 1 cup almond flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon fine sea salt
05 - 1 tablespoon instant espresso powder
→ Wet Ingredients
06 - 1 cup creamy unsweetened cashew butter
07 - ¾ cup coconut sugar or light brown sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - ¾ cup dark chocolate chips (gluten-free certified)
# 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 almond flour, cocoa powder, baking soda, sea salt, and espresso powder until evenly blended.
03 - In a large bowl, beat the cashew butter and coconut sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
04 - Gradually add the dry ingredient mixture to the wet base, stirring gently until just combined. Be careful not to overmix.
05 - Gently fold the dark chocolate chips into the dough using a spatula until evenly distributed.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough mound with your fingertips or the back of a spoon.
07 - Bake for 9 to 11 minutes, until the edges are set but the centers still appear slightly soft and underbaked.
08 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The espresso doesnt make them taste like coffee, it just makes the chocolate taste more intensely like itself.
- Naturally gluten free without any strange textures or dense, heavy results you sometimes get with alternative flours.
02 -
- Do not skip the cooling time on the sheet because these cookies continue to cook and set after they come out of the oven.
- Check your chocolate chip packaging carefully if gluten sensitivity is a concern for you or anyone you are baking for.
03 -
- If your cashew butter is stiff or separated, warm it briefly in the microwave for about 15 seconds before measuring so it blends smoothly.
- Resist the urge to overbake because these cookies are at their best when the centers remain slightly soft and fudgy.