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–+ servings
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
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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
  • ⅛ teaspoon salt
  • ¾ cup sugar
  • ½ cup brown sugar
  • 13 tablespoons butter softened
  • 2 teaspoons pure vanilla extract
  • 2 eggs size large
  • ⅓ 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.