I’ve been making these gluten free espresso chocolate chip cookies for a while now, and they are one of my favorite recipes on this blog. Every time I make a batch, they disappear fast.
What I love about them is how simple they are. You only need a handful of ingredients, most of which you probably already have at home. The almond flour gives them a soft, slightly nutty texture that works perfectly here.
The combination of espresso and dark chocolate is honestly hard to beat. The coffee doesn’t make them taste like a latte or anything like that. It just adds a deeper, richer flavor to the chocolate. It’s subtle but it makes a big difference.
And yes, they are 100% gluten free. I know how tricky it can be to find cookie recipes that are gluten free and actually taste amazing. These really do.
The recipe is straightforward and beginner friendly, so let’s get into it.
Why You’ll Love This Recipe
Gluten Free and Actually Delicious – These espresso chocolate chip cookies prove that gluten free baking can taste just as amazing as the regular kind. The almond flour gives them a rich, buttery texture that honestly rivals any traditional cookie out there.
Coffee Lovers Will Go Crazy for These – The instant espresso powder adds a deep, warm coffee flavor that pairs perfectly with the dark chocolate chips. You get that cozy coffee shop vibe in every single bite.
Perfect for Sharing with Anyone – Whether your friends eat gluten free or not, everyone will love these cookies. Most people can’t even tell they’re gluten free, so they’re great for parties, potlucks, or cookie swaps.
Almond Flour Makes Them Extra Soft – Unlike some gluten free cookies that turn out dry or crumbly, the almond flour in this recipe keeps them perfectly soft and chewy. They hold together beautifully without any gummy texture.
Ingredients
- 2 cups Almond Flour
- 1/4 cup Tapioca Starch
- 1/2 cup Unsalted Butter
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 tbsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Dark Chocolate Chips
How to Make
Step 1
Preheat oven to 350F and line a large baking sheet with parchment paper.
Step 2
In a small bowl, dissolve the instant espresso powder in the vanilla extract.
Step 3
In a large bowl, cream the butter and brown sugar until smooth, then beat in the egg and the espresso-vanilla mixture.
Step 4
Add the almond flour, tapioca starch, baking soda, and salt, stirring until a cohesive cookie dough forms.
Step 5
Fold in the dark chocolate chips until evenly distributed.
Step 6
Scoop 2-tablespoon portions of dough, roll them into balls, place on the baking sheet, and press down slightly. Bake for 10 to 12 minutes.
Helpful Tips
Dissolve the Espresso Powder Fully
When you mix the espresso powder into the vanilla extract, give it a good stir and let it sit for about a minute. The vanilla is just barely enough liquid to dissolve the powder, so you need to be patient with it.
If you skip this step and just toss the powder in with the dry ingredients, you’ll end up with little bitter espresso chunks in some cookies and no coffee flavor in others.
You want a smooth paste-like mixture before it goes into the butter and sugar. That’s how you get that even, rich espresso taste in every single bite.
Use Room Temperature Butter
Take your butter out of the fridge about 30 to 45 minutes before you start baking. It should be soft enough that you can press your finger into it and leave a dent, but it shouldn’t be melty or greasy looking.
If your butter is too cold, it won’t cream smoothly with the brown sugar and you’ll end up with a lumpy mixture. If it’s too warm or melted, the cookies will spread way too thin in the oven and come out flat and greasy.
This one small detail makes a huge difference in getting that perfect slightly chewy texture.
Don’t Pack the Almond Flour
Almond flour is a lot denser than regular flour, so how you measure it really matters. Spoon it into your measuring cup and level it off with a knife instead of scooping the cup directly into the bag.
If you scoop and pack it down, you could easily end up with way more than 2 cups and your cookies will be dry and crumbly. Keeping the measurement accurate is one of the easiest ways to make sure the dough comes together the right way.
You Might Also Like
- Gluten Free Chocolate Chip Cookies
- Gluten Free Tiramisu Cups
- Gluten Free Salted Caramel Brownies
- Gluten Free Molten Lava Cakes
- Gluten Free Cookie Dough Bites
Frequently Asked Questions
Can I make these cookies without espresso powder?
Yes, you can leave out the instant espresso powder entirely if you don’t want the coffee flavor. The cookies will still turn out delicious – they’ll just taste like classic chocolate chip cookies instead.
If you like a mild coffee hint without the full espresso punch, try using just half a tablespoon instead of the full tablespoon.
Gluten Free Espresso Chocolate Chip Cookies
Ingredients
- 2 cups Almond Flour
- 1/4 cup Tapioca Starch
- 1/2 cup Unsalted Butter
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 tbsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a small bowl, dissolve the instant espresso powder in the vanilla extract.
- In a large bowl, cream the butter and brown sugar until smooth, then beat in the egg and the espresso-vanilla mixture.
- Add the almond flour, tapioca starch, baking soda, and salt, stirring until a cohesive cookie dough forms.
- Fold in the dark chocolate chips until evenly distributed.
- Scoop 2-tablespoon portions of dough, roll them into balls, place on the baking sheet, and press down slightly. Bake for 10 to 12 minutes.