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Gluten-Free Espresso Chocolate Cookies

Published: August 6, 2015 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 24
Gluten-Free Espresso Chocolate Cookies
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Average Rating: 4.5 | Rated By: 2 users

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

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Ingredients

  • ½ cup (125 mL) buckwheat flour
  • ½ cup (125 mL) rice flour
  • ½ cup (125 mL) sorghum flour
  • ½ cup (125 mL) tapioca starch
  • ¼ cup (60 mL) pure cocoa powder
  • 2 tsp (60 mL) GF 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 extract
  • ½ cup (125 mL) strong espresso coffee
  • 1 cup (250 mL) agave nectar

    • Instructions

  • Preheat oven to 375 F (190 C)
  • In a large bowl mix together first 9 ingredients
  • In a small bowl whisk together coconut oil, vanilla, espresso and agave. Add into dry ingredients and mix. If the dough is 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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