Gluten-Free Espresso Chocolate Cookies

These melt in your mouth gluten free cookies are a mix of coffee and chocolate. Truly a delicious sweet treat that is more than just a chocolate chip cookie


½ cup (125 mL) gluten-free buckwheat flour
½ cup (125 mL) gluten-free brown rice flour
½ cup (125 mL) gluten-free sorghum flour
½ cup (125 mL) gluten-free tapioca starch
¼ cup (60 mL) pure cocoa
2 tsp (60 mL) gluten-free, aluminum-free baking powder
2 tsp (10 mL) xanthan gum
½ tsp (.50 mL) sea salt
1 cup (250 mL) gluten-free chocolate chips or chocolate chunks
½ cup (125 mL) melted coconut oil or butter
1 tbsp (15 mL) pure vanilla
½ cup (125 mL) strong espresso coffee
1 cup (250 mL) pure maple syrup


Preheat oven to 375 F (190 C)
In a large bowl mix first 9 ingredients
In a small bowl whisk together coconut oil, vanilla, espresso and maple syrup, and then add into dry ingredients. The dough will be stiff, add some more coffee if needed to achieve smooth but firm cookie dough
With your hands form small balls about the size of a golf ball and place on a cookie sheet lined with parchment paper, press down slightly
Bake for 15 minutes, then slightly cool until the cookies set before transferring to a wire rack

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