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! (;
Espresso Chocolate Chunk Cookies (V/GF)
Coffee and chocolate are a flavor combination that can't be beat, especially in these cookies!
- 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)
Thoroughly mix the coconut oil and coconut sugar together, then add the almond milk and vanilla.
In a separate bowl mix both flours, cocoa powder, espresso, baking soda, baking powder and salt.
Combine the wet and dry ingredients, then fold in the chocolate chunks.
Let mixture chill covered in the refrigerator for about 20 minutes. Chilling the dough will make the cookies extra soft and chewy!!
Pre-heat oven to 350 degrees F and like a baking sheet or two with parchment paper.
Roll cookie dough into balls (2 tbsp worth) and place on prepared pan(s). There should be enough to make 18 cookies.
Bake cookies for 9-12 minutes.
Let cookies cool before serving. Enjoy!
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!