A few months ago, I came up with Gluten Free Chocolate Espresso Cookies. I wanted something that was chocolatey, but also had a strong coffee flavor. Honestly, they quickly became my new favorite cookie!

These cookies are very similar, but they are even slightly simpler! Imagine a fantastic gluten free chocolate chip cookie with just the right amount of coffee flavor bursting through!

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Make Your Own Coffee Extract

Instant Coffee

Water

In a small bowl, mix the water and instant coffee. I adjust the quantity based on the desired concentration and how much liquid I want to add to the recipe. I often use 1 tsp. of instant coffee with 1 Tbsp. of water. Other times, I use 1 tsp. of instant coffee and only 1 tsp. of water for bold coffee flavor with only a little liquid.

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Best Ways to Soften Butter

Cookies almost always begin with softened butter. If you forget to set the butter on the counter, don't fear! There are many other options to choose from.

1. Set on counter for a few hours.
2. Microwave for very short increments (5-6 seconds.)
3. Grate butter.
4. Cut into small pieces to soften in about 10 minutes.
5. Fill a glass with hot water. Then, pour out the water, quickly dry, and place the warm glass over the butter.
6. Tuck wrapped stick into your waistband for a few minutes.

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Ingredients in Gluten Free Espresso Chocolate Chip Cookies

• Butter
• Brown Sugar
• White Sugar
• Instant Coffee + Water
• Salt
• Baking Soda
• One Egg + One Egg Yolk
• Semi-Sweet Chocolate Chips
• Gluten Free Flour Blend

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How to Make Espresso Chocolate Chip Cookies

1. First, mix the dough. In a large mixing bowl, beat the butter, brown sugar, sugar, and eggs. In a small bowl, stir together the instant coffee and water. Then, beat in the coffee mixture, baking soda, salt, and gluten free flour blend. Finally, stir in the chocolate chips.
2. Next, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients. It also allows the butter to re-solidify, which keeps the cookies from spreading in the oven.
3. Then, scoop and roll the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until golden brown.
4. Enjoy!

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Instant Coffee vs. Espresso Powder

Espresso powder is more concentrated and often used for baking. It also has a stronger flavor and is darker & smoother than instant coffee. It’s also more difficult to find- so I opted for using instant coffee (I chose a Starbucks variety) to make my own coffee extract. In general, instant coffee is mixed with hot water in order to make coffee.

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Storage

Cookies can be stored in an airtight container for 4-5 days. They can also be frozen for up to 3 months.

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Craving more???

Gluten Free Chocolate Espresso Cookies

Gluten Free Carrot Cake Cookies

Gluten Free Cannoli Cookies