Chocolate Chip Espresso Cookies {Gluten-free}

If you don't live in the North East, consider yourself very lucky. A lot of us got pummeled with large amounts of snow fall and it just happened so fast. You would think after being here for 5+ years, I'd be use to this... but i'm not. I also just absolutely refuse to shovel, so I can't even consider myself a true "new englander" because those folks are the ultimate bad a$$es and can even pound a a large iced coffee while shoveling feet of wet snow.

Just because I don't shovel, doesn't mean I can't have the coffee part of the adventure, right?

It dawned on me on my second cup of coffee yesterday, that I should make an espresso-chocolate cookie. Think, chocolate chip cookie, but with a bitterness of cocoa powder, a bit of that smoke that comes from instant espresso powder, finished with the sweetness of chocolate chips. If you're guessing it's total fire-- you're right.

Did I mention that it is gluten-free, keto-friendly, and can be made paleo-friendly if desired!

Recipe Notes:

  • Gluten-free: this recipe is inherently gluten-free and appropriate for my GF Celiac's folks. It has not been tested with all purpose flour, wheat flour, etc. It has only been made with blanched almond flour (not coconut) therefore, I cannot guarantee consistency if you switch flours.

  • Paleo friends: I did write in a few paleo-friendly replacements here. You will need to swap out the butter 1:1 ratio (meaning, same amount) for melted coconut oil. All other ingredients are paleo friendly!

  • Silicon sheet vs parchment: Okay, I have a very strong opinion here. One I think parchment is incredibly wasteful, even though I have the recycled material I still think it's a waste. I do not use parchment in gluten-free baking, I feel very strongly about this and believe the silicon protects the cookies from burning in the oven. It's a great investment and you can find them for very cheap.



4 oz. salted butter, melted and then cooled

1/2 c. sugar (if making this keto, use a granular erythritol sugar I used Swerve); paleo folks, use coconut sugar

1/4 tsp. vanilla extract

1 egg

1 + 1/2 c. almond flour (not almond meal)

1/2 tsp. baking powder

1/2 tsp. xanthum gum

1 tbs. cocoa powder, sifted

2 gm. (~1 tsp) instant espresso powder (personally, I used Cafe Busteo sachets but you can use any very fine powdered instant espresso).

1/4 cup. chocolate chips (I used Choczero!)

flaked sea salt (topping), optional

Yields 12 cookies


Preheat oven to 350 degrees. Melt your salted butter and once it is cool to touch, combine with sugar in standing mixer with paddle attachment. Cream together for about 4 minutes, add in vanilla extract and egg and continue on medium speed for another 2 minutes until everything is combined. At this point, I like to use a spatula to get anything off the sides that may have gotten stuck.

In a separate bowl, combine: almond flour, baking powder, xanthum, cocoa powder (don't forget to sift!), and espresso powder. I use just a fork to combine this mixture together until there are no obvious clumps of one ingredient (usually the baking powder!). Then add to your standing mixer in 1/2 c. increments until all is combined.

Personally, I like to fold in my chocolate chips so that they don't break apart with the aggressiveness of my mixer-- but it's up to you, just add them in now!

On a silicon lined baking sheet, using a 1 + 1/2 tbs. scooper, drop 12 rounds of cookie dough. Do not shape them into a ball, these are drop cookies so just drop them on the sheet. I do like to "press" down just a tad on the tops so they're more like discs vs., mounds but that's mostly because I like crunchier cookies.

I sprinkled Maldon flaked sea salt on the top of only a few of them before baking for 12 minutes.

Then, I let them cool on the baking sheet for an additional 5 minutes before moving to a cooling rack.