These gluten-free espresso chocolate chip cookies are the best upgrade to your average chocolate chip cookie. They are crisp and chewy with a gooey center, delicious coffee notes, and pools of melted chocolate. What more could you ask for? They’re the best gluten-free chocolate chip cookies you’ll ever eat!
What are gluten-free espresso chocolate chip cookies?
So, if you know me, I love baking and I love eating baked goods. I’ve also had my fair share of eating gluten-free, and oftentimes, they end up tasting crumbly, dry, or even dense! Luckily, these gluten-free cookies are chewy and so delicious. So, with the addition of espresso powder, they just elevate these cookies. In short, it deepens the chocolate flavor without being too overpowering. They’re so damn good!
What kind of gluten-free flour?
1:1 gluten-free all-purpose flour, which is more user-friendly, and acts more-so, like regular wheat flour. Personally, I decided to use 1:1 gluten-free flour because I’m not very familiar with gluten-free baking! And for that reason, I just wanted to make it easy for myself, and for those who want to dabble in gluten-free baking! Of course, you can most certainly use any kind of gluten-free flour mix you want, but keep in mind that they might not turn out the same.
What you’ll need for gluten-free espresso chocolate chip cookies
Semi-sweet chocolate
1:1 gluten-free all-purpose flour
Salt
Baking soda
Granulated sugar
Dark brown sugar
Vegetable oil
Vanilla extract
Non-dairy milk
Instant espresso powder
Top tips to make gluten-free espresso chocolate chip cookies
Weigh your ingredients! A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
Use baker’s chocolate bars or baking wafers. I LOVE baker’s chocolate bars or baking wafers because they are the best for getting those giant pools of chocolate in your cookies.
Instant espresso powder. Coffee and chocolate are a match made in heaven! Now, with that being said, instant espresso powder works the best in this recipe. For that beautiful coffee flavor, you want that instant espresso to dissolve. It amplifies the flavor way more than ground coffee.
Resting your cookie dough in the fridge. First, it allows the fat in the cookies to chill and firm up, and this will prevent your cookies from spreading too thin. Second, allows the flour to fully hydrate and soak up the liquids in the dough. As a result, you get a cookie that is chewier and has a more developed flavor.
Top it off with more chocolate! The secret to those pools of chocolate on cookies is to add a big piece of chopped chocolate to your cookie dough before you bake them.
If you’ve tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
As an Amazon Associate, I earn from qualifying purchases.
These gluten-free espresso chocolate chip cookies are the best upgrade to your average chocolate chip cookie. They are crisp and chewy with a gooey center, delicious coffee notes, and pools of melted chocolate. What more could you ask for? They’re the best gluten-free chocolate chip cookies you’ll ever eat!
If you are not gluten-free, you can sub the flour for regular all-purpose flour!
Roughly chop your chocolate. Reserve about 14 bigger pieces of chocolate for later.
Combine the 1:1 gluten-free all-purpose flour, baking soda, and salt in a bowl. Set aside.
In another bowl, combine the granulated sugar, dark brown sugar, and vegetable oil.
Next, in the same bowl, mix in the vanilla extract, warm non-dairy milk, and instant espresso powder. Whisk until the sugar and espresso powder have dissolved.
Add the flour mixture to the wet ingredients and fold until you get half the flour combined.
Add in the chopped chocolate, and continue to fold until there is no dry flour left.
Cover the bowl and place the cookie dough in the fridge to chill for 30 minutes, up to an hour.
Preheat the oven to 350°F, and line a baking sheet with parchment paper.
Scoop out the cookie dough onto the prepared baking sheet, leaving 2-inches of space in between. Then, add 1 piece of the reserved chocolate over each cookie scoop, and sprinkle some flakey salt.
Bake for 13-15 minutes, or until the edges are golden. Do not overbake.
Allow the cookies to cool before serving. Enjoy!
Notes
Can I use regular all-purpose flour instead? Yes! Since this recipe uses 1:1 gluten-free flour, you can easily swap it for regular all-purpose flour.
Measure your flour properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
Resting your cookie dough in the fridge. First, it allows the fat in the cookies to chill and firm up, and this will prevent your cookies from spreading too thin. Second, allows the flour to fully hydrate and soak up the liquids in the dough. As a result, you get a cookie that is chewier and has a more developed flavor.
We use cookies to optimize our website and our service.
Functional cookies
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
