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!!
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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.
Why you need to try this cookie recipe:
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!
Allergen Information:
This delicious cookie recipe is gluten-free, soy-free, nut-free, and oat-free. Make it dairy-free by using dairy-free butter!
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 comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
Step-By-Step Photos and 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!!
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!
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Step 3: This is what your cookie dough batter will look like when it is all mixed.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Use a cookie scoop to drop espresso dough balls onto a parchment paper-lined
Bake the cookies for 10 minutes (depending on the size of the cookies).
Step 5: Remove the cookies from the oven and allow them to cool on a rack. Optional: Drizzle with white or dark chocolate!!
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.
Cookie Troubleshooting:
Why are my cookies flat, aka spread too much?
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide. Check out all of my favorite gluten-free cookie tools.
Frequently Asked Questions:
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.
It is easy to make these cookies dairy-free. Use vegan butter, and be sure to use dairy-free chocolate chips.
These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
You can easily freeze these espresso cookies. Allow the cookies to cool completely, then store them in a freezer-safe Ziplock bag.
More yummy gluten free cookie recipes:
- Gluten Free Chocolate Chip Cookies
- Gluten Free Snickerdoodles
- Easy Gluten Free Russian Tea Cookies
- Gluten Free Pizzelles
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Espresso Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a large bowl, add 1 1/4 cups gluten free flour blend, 1/2 cup cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 3/4 cup cane sugar, and 1/2 cup brown sugar, and whisk to blend.
- In a smaller bowl, add 13 tablespoons unsalted softened butter, 2 teaspoons pure vanilla extract, and 2 large eggs. Mix well.
- Pour the wet ingredients into the dry ingredients and add 1/3 cup chocolate chips and optional 1/4 cup 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.
Nutrition
Notes
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- There are lots of brands of cocoa powder that are gluten free. My favorites are Rodelle, Anthony’s, and Ghirardelli.
- You can find espresso powder on Amazon by several brands. You can also use Starbucks Via.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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.
I love your idea to make a mint version. I am so glad you loved the cookies!
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?
Hi Sandi, I haven’t tested an egg replacer, but I do have readers who have made some of my cookies with Bob’s Egg Replacer.
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☺
I am so glad you loved these cookies. I love using the Via packets in this recipe too!
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.
Hi Merle, I am sorry that happened. I haven’t seen this happen with this cookie recipe. What gluten free flour blend did you use?
Do you think I could sub vegan butter and monkfruit equivalent white sugar (classic) and brown sugar (golden….I am thinking of Lakanto brand) to make them sugar free, dairy free and gluten free?
Hi Cheryl, a vegan butter will work in this recipe, but I have never baked with monkfruit sweetener so I am unable to advise if it would work in my recipe. I know readers have used it in other recipes like cakes and muffins, but I don’t recall anyone mentioning they used it in a cookie recipe of mine.
Can you freeze the dough to make in advance?
Hi Stephanie, you can easily freeze the dough then thaw and bake them later. Wrap the dough in plastic wrap, then seal it in a freezer-safe Ziplock bag.
These will be my new favorite!
My husband is saying the same thing :-).
Do you think I could sub either finely ground coffee for the espresso powder, or some made strong dark roast coffee for any of the liquid??
Hi Rachel, I know Starbucks makes Via finely ground, that could work. I think extra liquid in brewed coffee would not work.
We ate them when they were a little warm and they were gooey and delicious!
I love mine a little warm too…I am really glad you liked them Allison 🙂