Gluten-Free Espresso Chocolate Cookies (Print Version)
Chewy gluten-free cookies with espresso kick, dark chocolate chunks and toasted coconut—ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/4 cup unsweetened cocoa powder
04 - 1 teaspoon finely ground espresso powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1/2 cup coconut butter, softened
08 - 1/3 cup pure maple syrup
09 - 1 large egg, room temperature
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 3 oz dark chocolate (70% or higher), chopped
12 - 1/4 cup unsweetened coconut flakes, for topping (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, shredded coconut, cocoa powder, espresso powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened coconut butter with the maple syrup until smooth and creamy. Add the egg and vanilla extract, whisking until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until a thick, cohesive dough forms.
05 - Gently fold the chopped dark chocolate into the dough, distributing the pieces evenly throughout.
06 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each portion with your fingertips or the back of a spoon. Sprinkle with coconut flakes if desired.
07 - Bake for 10 to 12 minutes, or until the cookie edges are set but the centers remain slightly soft and appear underbaked.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The espresso powder deepens the chocolate flavor so much that one bite feels like your favorite mocha in cookie form.
- Coconut butter makes these incredibly tender without needing regular butter or refined sugar.
02 -
- If your coconut butter is too cold and stiff, warm the jar in a bowl of hot water for a few minutes until it becomes scoopable, but never microwave it until it is runny.
- These cookies will look quite soft when you pull them from the oven, and resisting the urge to overbake is the single most important thing you can do for the best texture.
03 -
- Chop your dark chocolate by hand rather than using chips, because the irregular shards melt into beautiful puddles that store bought chips never achieve.
- Let the dough rest for ten minutes before scooping if it feels too sticky, because the almond flour will absorb moisture and make shaping much easier.