If you love chocolate and coffee, you are going to love my newest gluten free chocolate espresso cookies recipe!! These cookies are the perfect blend of flavors. I include a dairy-free option too so everyone gets to try these delicious cookies!!

If you love making cookies, you are in for a special treat today. This new gluten free espresso chocolate chip cookies recipe is full of chocolate and coffee flavors. They are a bit fudgy, with a little bit of crunch from the optional cocoa nibs.

Mr. Fearless Dining and I are big coffee drinkers. Mr. Fearless Dining puts a tablespoon of cocoa powder into his coffee every morning. This inspired me to combine these flavors in this new cookie recipe!

While you are here, please check out my easy homemade gluten free cookies recipes.

You only need a few simple ingredients to make this delicious, fudgy double chocolate espresso cookie recipe. My homemade espresso cookies are full of flavor, and they are loaded with chocolate chips, too! They freeze well, and you can make them in about 15 minutes!

If you have been looking for a more unique, fun cookie recipe, you must give this recipe a try!! If you are intrigued by coffee cookies, try this fun Gluten Free Coffee Flour Cookies recipe!

These were absolutely delicious! I left out the espresso, but that did not matter! Non gluten free friends are asking for the recipe.”

Carrie H., Pinterest

Gluten free espresso cookies ingredient notes:

Photos of the chocolate espresso cookies ingredients.
  • Espresso powder – I used a Starbucks Via packet, but you can use any espresso powder. Just read the ingredients label to ensure it is gluten free!
  • Gluten free flour blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  • Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
  • Cocoa powder – There are lots of great gluten free cocoa powder brands. Two of my favorites are Rodelle and Anthony’s.
  • Cocoa Nibs – These are totally optional. They add some delicious crunch to your cookies.

Recipe step-by-step directions:

Are you ready to make these gluten free double chocolate cookies? They can even be called triple chocolate cookies because they get their chocolate flavor from cocoa powder, chocolate chips, and cocoa nibs!! They are so full of rich chocolate flavors!!

Chocolate espresso cookies photos of steps 1 and 2.

Step 1: Preheat your oven to 350º F. Add your dry ingredients to a large mixing bowl and whisk them to blend.

Step 2: In a smaller bowl, add the wet ingredients and whisk to blend. Pour your wet ingredients into your dry ingredients and mix into the cookie dough. *Optional: Add in some cocoa nibs for a little crunch!

Chocolate espresso cookies photos of steps of 3 and 4.

Step 3: This is what your cookie dough batter will look like when it is all mixed.

Step 4: Use a cookie scoop to drop espresso dough balls onto a parchment paper-lined cookie sheet. Press each rounded cookie scoop of dough a little to spread out when baking.

Bake the cookies for 10 minutes (depending on the size of the cookies).

The baked chocolate espresso cookies on the cookie sheet.

Step 5: Remove the cookies from the oven and allow them to cool on a rack. Optional: Drizzle with white or dark chocolate!!

A chocolate espresso cookie with a bite taken out.

These chocolate espresso cookies are so fudgy and delicious! They would make great ice cream sandwich cookies with some vanilla ice cream!

You may also love this easy Gluten Free Chocolate Vanilla Cookies recipe.

Expert Tips and Recipe FAQ:

What brands of espresso powder are gluten free?

There are many brands of gluten free espresso powder. You can use finely ground espresso powder from your local coffee house. Ask them to grind it on the Turkish setting. I also like using Starbucks Via packets. Always double-check the labels to make sure they are gluten free.

Can you make this recipe dairy-free?

It is easy to make these cookies dairy-free. Use vegan butter, and be sure to use dairy-free chocolate chips.

How long will these coffee cookies keep fresh?

These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

Can you freeze these cookies?

You can easily freeze these espresso cookies. Allow the cookies to cool completely, then store them in a freezer-safe Ziplock bag.

The baked espresso cookies lined up on a cookie sheet.
a stack of four chocolate espresso cookies stacked on a plate

Gluten Free Chocolate Espresso Cookies

Sandi Gaertner
These quick and easy fudgy gluten free triple chocolate espresso cookies make a delicious treat!
4.87 from 15 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 10 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 196 kcal

Ingredients
  

  • 1 ¼ cups gluten free flour blend * see note
  • ½ cup cocoa powder * see note
  • 2 teaspoons espresso powder * see note
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ¾ cup sugar
  • ½ cup brown sugar
  • 13 tablespoons butter softened
  • 2 teaspoons pure vanilla extract
  • 2 eggs size large
  • cup chocolate chips
  • ¼ cup cocoa nibs *optional

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add your dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and add the chocolate chips and cocoa nibs. Mix well.
  • Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet.
  • Use your fingers to press down the cookies a little so they spread out when they bake.
  • Bake your cookies for 10 minutes. Remove from the oven and allow cooling on a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. There are lots of brands of cocoa powder that are gluten free. My favorites are Rodelle, Anthony’s, and Ghirardelli.
  5. You can find espresso powder on Amazon by several brands. You can also use Starbucks Via.
  6. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 196kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 131mgPotassium: 81mgFiber: 2gSugar: 17gVitamin A: 287IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




20 Comments

  1. 5 stars
    These are rich and delicious! YUMMMM, These won’t last in my house. The base of this recipe minus the coffee could be used to add mint extract too for a mint version. Great recipe, rich and decadent.

  2. HI Sandi…any idea if this yummy looking recipe would work with an egg alternative like flax seed eggs or Bob’s Mill Egg substitute?

  3. 5 stars
    GF baking is hit and miss for me. These are a HIT! Hubby, who isn’t GF even questioned if they were. I used Starbucks Via Italian Roast. Now I’ll have a yummy, chocolatey cookie for Christmas day. TY☺

  4. 3 stars
    My cookies spread way too much. Puffed up the collapsed flat. I didn’t sub anything but without measuring by weight it’s always hard to know if I was accurate.