For a soft and chewy, rich-chocolate treat- these gluten free chocolate espresso cookies will quickly became your new favorite! Get that glass of milk ready!
Recently, I gave up…well, let’s just say a whole bunch of foods. Nothing like going without to make you appreciate even small indulgences.
So, I was majorly craving a sweet treat! And something about chocolate and coffee was needed- stat! Deep, dark, chocolatey goodness.
And, I didn’t want just a hint of coffee. I even considered roasting some ground coffee and adding the toasted granules for more flavor. Instead, I opted for 2 packets of instant coffee mixed with 2 Tbsp. of warm water. This basically creates your own coffee extract. And…buy a decent brand- it matters!
These gluten free cookies also feature double chocolate- well, triple chocolate! I used melted chocolate chips and (dark) cocoa powder in the dough! But, why stop there?!? Then, there are even more chocolate chips stirred into the dough!
So, what makes these cookies so great?
- Deep, dark chocolate + coffee…need I say more?!?
- Uses simple ingredients- and they’re probably already in your pantry!
- Soft, buttery, a little chewy…basically, chocolate espresso cookie perfection!
- Brown sugar + a little granulated sugar
- I’ve seen similar size recipes that call for 2 cups of chocolate chips. Now, I LOVE chocolate, but that’s a little crazy! I found 1 cup to be the perfect amount. You can even add a few extras to the tops before baking!
Ingredients in Gluten Free Chocolate Espresso Cookies
Butter
Brown Sugar
White Sugar
Instant Coffee + Water
Cocoa Powder
Vanilla
Salt
Baking Soda
One Egg + One Egg Yolk
Dark Chocolate Chips
Gluten Free Flour Blend
Why are my gluten free cookies dry and crumbly?
The dough should seem a little stickier then your typical cookie dough with wheat flour. Otherwise, the end result will be too dry! And, never use one type of flour. In the gluten free world, a blend of flours works best.
Espresso Powder Vs. Instant Coffee
Espresso powder is more concentrated and often used for baking. It also has a stronger flavor and is darker & smoother than instant coffee. It’s also more difficult to find- so I opted for using instant coffee (I chose a Starbucks variety) to make my own coffee extract. In general, instant coffee is mixed with hot water in order to make coffee.
50 minutes
Gluten Free Chocolate Espresso Cookies
Ingredients
- 1 stick of butter, softened (1/2 cup)
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp. vanilla
- 2 packets of instant coffee + 2 Tbsp. water
- 1/4 c. dark chocolate chips, melted
- 2 Tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1 c. dark chocolate chips
Instructions
- In a small bowl, stir 2 packets of instant coffee with 2 Tbsp. of warm water. Let sit.
- In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the eggs, vanilla, and coffee mixture. Next, melt the chocolate chips in a small bowl. Then, beat the melted chocolate, cocoa powder, baking soda, salt, and gluten free flour blend. Stir in the dark chocolate chips.
- Cover and refrigerate dough for 30+ minutes.
- Preheat the oven to 350 degrees. Scoop 1 inch balls onto a lined baking sheet. If desired add additional chocolate chips to the top of each cookie. Bake for 8-10 minutes.
- Store in an airtight container for 3-5 days.