Indulge in these Gluten-Free Chewy Espresso Cookies, a delightful treat that combines the rich flavors of dark chocolate with a subtle espresso kick. Perfect for those who enjoy a chewy cookie with a touch of coffee, this recipe is a gluten-free version of a classic favorite. The addition of espresso powder elevates the flavor profile, while the use of high-quality chocolate pellets from Callebaut ensures a luxurious texture and taste.
Jump to RecipeElevate your cookie game with these irresistible treats—where every bite delivers a perfect balance of rich chocolate and aromatic espresso.
Ingredients You’ll Need:
- Brown sugar
- Unsalted butter
- Large egg + egg yolk
- Gluten-free flour blend
- Baking soda
- Espresso powder
- Salt
- Vanilla extract
- Dark chocolate, chopped
- Cornstarch
- Xanthan gum
- Extra dark chocolate (for topping)
- Flaky salt (optional)
Equipment You’ll Need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Instructions:
- Preheat the Oven: Set your oven to 190°C (375°F).
- Cream Butter and Sugar: In a large bowl, beat together the unsalted butter and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, espresso powder, salt, cornstarch, and xanthan gum.
- Mix: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped dark chocolate.
- Chill Dough: Refrigerate the dough for about 30 minutes to firm up.
- Shape and Bake: Roll the dough into 12 balls (approximately 65 g each) and place them on a parchment-lined baking sheet. Bake for 8 minutes.
- Add Extra Chocolate: While the cookies are still warm, press pieces of extra dark chocolate into the tops.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Optionally, sprinkle with flaky salt.
About the Chocolate: For these Gluten-Free Chewy Espresso Cookies, I used Callebaut chocolate pellets, known for their high quality and smooth texture. The chocolate pellets melt beautifully, creating pockets of gooey goodness in every bite.
Special Dietary Preferences: These cookies are gluten-free, but if you don’t have a gluten intolerance, you can substitute regular flour for a similar result. If you’re looking for lactose-free options, you can use lactose-free butter or a suitable dairy-free alternative.
Flour Blend Information: The gluten-free flour blend I used includes cornstarch, psyllium husk powder, potato fibers, and xanthan gum. This combination provides the right texture and consistency, making the cookies chewy and delightful.
How to Store: Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Just be sure to let them cool completely before freezing.
These Gluten-Free Chewy Espresso Cookies are sure to become a favorite in your baking repertoire. Enjoy the perfect blend of coffee and chocolate in every chewy bite!
Gluten-Free Chewy Espresso Cookies
Ingredients
- 200 g brown sugar
- 150 g unsalted butter (at room temperature)
- 1 large egg
- 1 egg yolk
- 250 g gluten-free flour blend
- 1/2 tsp xanthan gum)
- 1 tsp baking soda
- 1 tbsp espresso powder
- 1/2 tsp salt
- 1 tbsp cornstarch
- A pinch of ground cinnamon (optional)
- 40 g additional dark chocolate, to add after baking
- Flaky salt, for sprinkling (optional)
Instructions
Preheat the oven:
- Set the oven to 190°C (375°F).
Mix wet ingredients:
- In a large bowl, cream together the room-temperature butter and brown sugar until smooth and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well combined. Avoid overmixing.
Mix dry ingredients:
- In a separate bowl, whisk together the gluten-free flour, baking soda, cornstarch, espresso powder, salt, and a pinch of ground cinnamon (if using).
Combine:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Add chocolate:
- Fold in the 160 g chopped dark chocolate or chocolate pellets.
Chill the dough:
- Chill the dough in the refrigerator for about 30 minutes to firm up.
Shape:
- Divide the dough into 12 equal portions, each about 65 g. Roll into balls and place them on a baking sheet lined with parchment paper.
Bake:
- Bake for 8 minutes at 190°C. The cookies should be slightly underbaked in the center but set on the edges.
Add extra chocolate:
- As soon as the cookies come out of the oven, press about 40 g of extra dark chocolate into the tops of the warm cookies.
Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
