Coffee and chocolate are a flavor combination that can’t be beat, especially in these Espresso Chocolate Chunk Cookies!!
They’re soft, chewy and chocolaty with the perfect amount of espresso.
And since they’re vegan and gluten-free, there’s not reason not to have a couple! (;
Enjoy! Don’t forget to share your results with my on Instagram and Facebook!
Espresso Chocolate Chunk Cookies (V/GF)
Coffee and chocolate are a flavor combination that can't be beat, especially in these cookies!
Ingredients
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1 tbsp vanilla extract
- 1 cup gluten free all purpose flour
- 1 cup almond flour
- 5 tbsp cacao powder
- 1 1/2 tsp espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coffee flavored dark chocolate, broken into chunks (I use Endangered Species brand)
Instructions
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Thoroughly mix the coconut oil and coconut sugar together, then add the almond milk and vanilla.
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In a separate bowl mix both flours, cocoa powder, espresso, baking soda, baking powder and salt.
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Combine the wet and dry ingredients, then fold in the chocolate chunks.
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Let mixture chill covered in the refrigerator for about 20 minutes. Chilling the dough will make the cookies extra soft and chewy!!
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Pre-heat oven to 350 degrees F and like a baking sheet or two with parchment paper.
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Roll cookie dough into balls (2 tbsp worth) and place on prepared pan(s). There should be enough to make 18 cookies.
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Bake cookies for 9-12 minutes.
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Let cookies cool before serving. Enjoy!
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Store leftovers (if there are any ?) in an airtight container at room temperature for up to a week! They actually get even better after sitting for a couple nights!
Need more cookie ideas? Check out my Pineapple Coconut Oatmeal Cookies, Double Chocolate Pistachio Cookies and my Zucchini Apple Chia Oatmeal Cookies!
