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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 eggpure vanilla extract blanched almond flourtapioca flourespresso powderbaking sodafine sea saltdark 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}
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! Crispy on the edges with a slightly chewy middle. Gluten free, grain free, dairy free, refined sugar free. Prep Time: 10 minutesCook Time: 10 minutesCooling time: 20 minsCourse:Baking/DessertCuisine:PaleoKeyword:baking, chocolate chip cookies, cookies, dessert, espresso, gluten free, paleoServings: 18 cookies
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Ingredients
1/3cupsmooth almond butteror cashew butter1/3cuprefined coconut oilsoft3/4cuppure maple sugaror coconut sugar1eggat room temperature2teaspoonspure vanilla extract3/4cupblanched almond flour1/4cuptapioca flour3tablespoonsespresso powder1/2teaspoonbaking soda1/4teaspoonfine sea salt1cupdark 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
Calories: 191kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 9mgSodium: 79mgPotassium: 159mgFiber: 1gSugar: 12gVitamin A: 14IUVitamin C: 0.1mgCalcium: 68mgIron: 1mg
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Want More Paleo Cookie Recipes? Try One of These!
Carrot Cake Breakfast Cookies
Pumpkin Chocolate Chip Cookies
Banana Blueberry Breakfast Cookies
Favorite Paleo Chocolate Chip Cookies
One Bowl Peanut Butter Cookies
Chewy Cinnamon Apple Pecan Cookies
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