Skip to main content

Chocolate Chip Espresso Cookies






Espresso laced chocolate chip cookies- gluten-free + vegan.


You knew it was only a matter of time before I'd post another cookie recipe. I love baking cookies- it's painfully obvious. (What the bleep else are you going to do in the desert, stuck out in the middle of sand and pinon with no neighbors to speak of- if you don't count the coyotes and stink bugs, that is?)

That's right. You start thinking about gluten-free flours and raw agave nectar and semi-sweet chocolate chips. You conjure cookie dough in your mind's eye- a richly flavored hearty dough made with buckwheat, millet and quinoa flours. You add a generous dusting of cinnamon. Some strong and hot espresso. Bourbon vanilla.

You taste the dough on your fingers.

This is gonna work, you say out loud. So you write it all down on a slip of paper. You slide a baking sheet into the waiting oven. The kitchen starts to smell like the bakery in Stranger Than Fiction. Warm and spicy and sweet all at once. (What, you don't have Smellavision?)

Your husband walks through the pink stained wooden door. He smiles.

Here, you say, breaking apart a tender, melting biscuit and lifting it to his lips.

Have a cookie.




Adult style cookies with chocolate chips and coffee flavor
Espresso laced chocolate chip cookies. For grown-ups.


Chocolate Chip Espresso Cookie Recipe- Vegan and Gluten-Free

These coffee flavored cookies are higher in protein than your average gluten-free cookie made with old school white rice flour and starches. They're on the hearty side, with an assertive grainy flavor. Your taste buds will appreciate them best if you've been eschewing refined starches and sugars for a little while- I'm not gonna lie.

If you're brand spanking new to the gluten-free game I might suggest one of my other cookie recipes first, because buckwheat and quinoa can be an acquired taste for some. But if you enjoy whole grains and quinoa, and the subtle sweetness of agave nectar, do give these a whirl. They're delicious.

Preheat your oven to 350ºF. Line a baking sheet with an Exopat or parchment paper.

Ingredients:

1 cup GF buckwheat flour
1/2 cup GF millet flour
1/2 cup GF quinoa flour or sorghum flour
1/2 cup potato starch
1 tablespoon arrowroot
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon- or more, to taste
1 pinch of nutmeg, to taste
1/2 cup Spectrum Organic Shortening
1/2 cup raw organic agave nectar
Ener-G Egg Replacer for 1 egg, mixed
1/4 cup espresso- double strength, sweetened to taste with stevia
1 tablespoon bourbon vanilla extract
1 cup dairy-free semi-sweet or dark chocolate chips (I used Enjoy Life soy-free chips)

Note: If you can use eggs, it's perfectly fine to substitute one large free-range organic egg for the egg replacer.

Instructions:

Whisk the gluten-free flours with the remaining dry ingredients in a large mixing bowl.

Add the wet ingredients and beat by hand until the dough comes together. This dough was a tad wetter than other cookie dough I've been making- but when I tasted it I decided NOT to add more flour. (If by some chance your dough is too stiff, add a tablespoon of hemp/soy/coconut milk- as needed- until the dough is a bit softer.)

Stir in the semi-sweet chocolate chips.

Note: Cover and chill the dough before baking if you like. I did not chill the first batch and the cookies baked at 17 minutes. The second chilled batch took a minute longer.

Scoop the dough with a spoon and form the dough into balls slightly smaller than golf balls. You don't need to be fussy. I dropped the dough onto the Exopat and smoothed the edges a bit, not pressing down too much- just slightly (if you press gluten-free dough balls too flat the cookies tend to spread too much).

Bake in the center of a preheated oven for 15 to 18 minutes. The longer you bake the cookies, the crisper they will be on the outside. If you like a cakey cookie- check them at 15 minutes. They need to be pretty firm to a light touch. They will crisp up a bit more as they cool.

Note: An Exopat or parchment helps keep the cookie bottoms from scorching.

Cool these babies on a wire rack. Wrap each in foil, bag and freeze for future yumminess.

This batch made 22 medium cookies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


 photo Print-Recipe.png




TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro