Gluten-Free Espresso Chocolate Cookies

Published on Aug 06, 2015

  by   Kristina Stosek

5 reviews

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 24
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These melt in your mouth Gluten-Free Espresso Chocolate Cookies are a mix of coffee and chocolate. Indeed a delicious sweet treat that is more than just a chocolate cookie.

♥ Not only these espresso chocolate cookies are extraordinary – they are made with some good things too!

To make these gluten-free cookies, I wanted not only for them to taste delicious, but I also wanted them to have some goodness. So I combined buckwheat flour, rice flour and sweet sorghum flour as a base. All three flours are nutritionally dense. For fats, I used coconut oil, eliminating dairy in this cookie recipe. As a sweetener, well, you can only do so much, but using pure maple syrup is always a better option. Maple syrup has many natural antioxidants and surprising amounts of calcium. So you know the phrase, now you can have your cookie and eat it too? If we look at the list of ingredients, this cookie has some health benefits. How often can we say this about a cookie? And, let’s not forget the combination of espresso and chocolate, a perfect combo if you ask me! Enjoy 🙂

Do you love recipes made with coffee? Then, check out the gluten-free chocolate blackberry pie or one of our most popular gluten-free dessert recipes the gluten-free tiramisu

 

Gluten-Free Espresso Chocolate Cookies

Published on Aug 06, 2015

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 375 F (190 C)

  • 2.

    In a large bowl mix together first 9 ingredients (buckwheat flour to chocolate chips)

  • 3.

    In a small bowl whisk together coconut oil, vanilla, espresso and agave. Add into dry ingredients and mix. If the dough is too stiff, add some more coffee. You need to achieve smooth but firm cookie dough

  • 4.

    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

  • 5.

    Bake for 15 minutes, then slightly cool until the cookies set before transferring to a cooling rack

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