These paleo espresso chocolate chip cookies have no chilling time and one bowl prep, so they’re ready from start to finish in just 20 minutes! Gluten free, grain free, dairy free, refined sugar free.
A spin on my favorite chocolate chip cookies, these espresso chocolate chip cookies are crazy irresistible!
These cookies are on the thin side, as that seems to be what people have been asking for lately!
Crispy edges, slightly chewy middle, loaded with dark chocolate chips.
They have the perfect amount of sweetness paired with deep espresso flavor!
I know I say this about many of my cookie recipes, but right now THIS one is my go-to favorite!
I’m totally obsessed. Let’s get into the details so you can make them ASAP!
What You Need to Make These Espresso Chocolate Chip Cookies
Whenever I add espresso powder to baking recipes I use this espresso powder, which is gluten free, non GMO and tastes great!
Here’s everything you’ll need to make the cookies:
- smooth almond butter, or cashew butter
- refined coconut oil, soft
- pure maple sugar, or coconut sugar
- egg
- pure vanilla extract
- blanched almond flour
- tapioca flour
- espresso powder
- baking soda
- fine sea salt
- dark chocolate chips
How to Make Espresso Chocolate Chip Cookies
Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
In a large bowl, combine the nut butter with the coconut oil, maple sugar, egg and vanilla. Use an electric hand mixer or whisk to beat the mixture until creamy.
To the same bowl, add the almond flour, espresso powder and tapioca flour, baking soda and salt.
Stir or blend with a mixer until a cookie dough forms, then stir in the chocolate chips.
*Tip – when working with natural nut butters, the dough can feel greasy. This is normal and won’t affect the result!
Use a medium cookie scoop (1.5 tbsps) to scoop the dough 2” apart on the parchment lined baking sheet.
The cookies will spread, so make sure they have space. You’ll make 17-18 cookies total, so you’ll need two separate batches.
Press down very gently in the center of each cookie, but not too much to flatten them since they spread on their own.
Bake in the preheated oven for 10 minutes, or until just beginning to turn light brown around the edges. Do not over-bake to keep the middles chewy!
Remove and cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to fully cool.
Cookies should be stored in a container at room temperature for up to 3-4 days.
Grab your ingredients and get your oven preheated because it’s time to bake – let’s go!
Espresso Chocolate Chip Cookies {Paleo}
Espresso Chocolate Chip Cookies {Paleo}
Ingredients
- 1/3 cup smooth almond butter or cashew butter
- 1/3 cup refined coconut oil soft
- 3/4 cup pure maple sugar or coconut sugar
- 1 egg at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 3 tablespoons espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup dark chocolate chips Hu Kitchen and Evolved chocolate are paleo, Enjoy life is dairy and soy free
Instructions
-
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
-
In a large bowl, combine the nut butter with the coconut oil, maple sugar, egg and vanilla. Use an electric hand mixer or whisk to beat the mixture until creamy.
-
To the same bowl, add the almond flour, espresso powder and tapioca flours, baking soda and salt. Stir or blend with a mixer until a cookie dough forms, then stir in the chocolate chips.*
-
Use a medium cookie scoop (1.5 tbsps) to scoop the dough 2” apart on the parchment lined baking sheet. The cookies will spread, so make sure they have space. You’ll make about 16-18 cookies total, so you’ll need two separate batches.
-
Press down very gently in the center of each cookie, but not too much to flatten them since they spread on their own. Bake in the preheated oven for 10 minutes, or until just beginning to turn light brown around the edges. Do not over-bake.
-
Remove and cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to fully cool. Cookies should be stored in a container at room temperature for up to 3-4 days. Enjoy!
Recipe Notes
*When working with natural nut butters, it's normal for the dough to seem somewhat greasy after mixing. This is normal and does not affect the results!
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Pumpkin Chocolate Chip Cookies
Banana Blueberry Breakfast Cookies
Favorite Paleo Chocolate Chip Cookies
One Bowl Peanut Butter Cookies
Chewy Cinnamon Apple Pecan Cookies
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.
This recipe is totally unique, I tried it and woah the guests couldn’t stop eating it!
You can find the most up-to-date and new technology information, science research and more at techtuv.com.
modapks.io for latest mod apks
If you are using Mod apk versions of games or programs, the best address is modmenu.
Very nice Post
The perfect recipe for breakfast, snacks as well as dessert
I just made these. They taste amazing, but mine did not spread. I did have to sub potato starch for the tapioca, as I was out and found you could sub one for the other. Is this why they didn’t spread?
I have to admit, I did not like these cookies right after they were baked and still warm. Yes, they spread because of the coconut oil. I may try to chill before baking next time, but let them cool…then try them. Totally different cookie. Honestly, one of the best and Michele doesn’t disappoint yet again. They are so delish.
I love these cookies
I am feeling glad to have such an amazing work,thanks from bottom of my heart.