Gluten free cookies
chocolate espresso gluten free cookies: a delightful treat
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17 Oct 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried a chocolate espresso cookie; a local bakery had just opened up shop, and the aroma alone drew me in. From that moment, I was hooked. But finding a gluten-free version that captured the same magic proved challenging. So, I took matters into my own hands, experimenting until I landed on this recipe. And let me tell you its amazing!
These cookies aren’t just gluten-free; they're also incredibly flavorful and satisfying. The combination of dark chocolate and espresso creates a symphony of flavors that dance on your taste buds. The almond flour gives them a slightly nutty undertone and a wonderfully chewy texture. Even my friend Sarah who insists on gluten-filled treats, can't resist these!
The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the sweetness or the intensity of the espresso to suit your preferences. Feel free to add chocolate chips, nuts, or even a sprinkle of sea salt for an extra touch of decadence. What does this mean for you? Endless possibilities for cookie creations!
Required Equipments
- Mixing Bowls
- Electric Mixer (or whisk)
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Wire Rack
Chocolate Espresso Gluten Free Cookies: A Delightful Treat: Frequently Asked Questions
Chocolate Espresso Gluten Free Cookies: A Delightful Treat
Indulge in these decadent chocolate espresso gluten-free cookies, a perfect blend of rich chocolate and bold espresso flavors. This recipe caters to gluten-free needs without compromising on taste or texture, delivering a delightful treat every time.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Lining your baking sheets with parchment paper—do not skip this step; it prevents sticking and makes cleanup a breeze. If your ovens running hot make sure to lower the temp.
- In a large bowl, whisk together the almond flour, cocoa powder, espresso powder, baking soda, and salt. Ensuring these dry ingredients are evenly distributed is important for the cookies' texture and flavor. Whisk for about 30-45 seconds.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you're doing it by hand, well, get ready for a workout!
- Beat in the egg and vanilla extract until well combined. Make sure the egg is at room temperature; it helps with emulsification. Incorporating air into the batter at this stage is key for a softer cookie.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough should be thick and slightly sticky.
- Fold in the chocolate chips (if using). I like to use dark chocolate chips, but milk chocolate or semi-sweet work just as well. Get creative!
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies spread a bit, so don't overcrowd the pan.
- Gently flatten each cookie with the back of a spoon or your fingers. You can also sprinkle a bit of sea salt on top for an extra flavor kick. Why not? Live a little!
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Keep a close eye on them; gluten-free cookies can go from perfect to burnt quickly. It depends on your oven, honestly.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm. What do you think?
- Once cooled, store the cookies in an airtight container at room temperature. They'll stay fresh for up to 3-4 days... if they last that long!
📝 Notes
- For a richer flavor, use dark cocoa powder.
- Adjust the amount of espresso powder to your liking.
- Add a pinch of sea salt on top before baking for a sweet and salty twist.
🍎 Nutrition
Calories: 150 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 30 mg
