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Gluten Free Espresso Chocolate Chip Cookies

These gluten free cookies deliver a perfect balance of rich espresso flavor and melty chocolate in every bite. A must-try for any cookie lover.
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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.
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, espresso cookies, gluten-free
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g
Calories: 194kcal
Cost: $15