Gluten-Free Espresso Crunch Cookies

Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
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Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
Print Recipe
Ingredients
Dry Ingredients
Wet Ingredients
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso. Mix well. Add melted butter and vanilla. Mix well. Add agave syrup and stir until blended well. Add egg and mix well. Combine wet ingredients with dry ingredients until blended well. Fold in chocolate chips and cocoa nibs. Drop tablespoons of cookie dough on greased cookie sheet and top with smoked sea salt. For baked cookies, bake at 350 degrees for 10 minutes. Makes about a dozen cookies.
Recipe Notes

Recipe Courtesy of Carla Cohen

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Gluten-Free Cranberry Chocolate Scones

Gluten-Free Cranberry Chocolate Scones
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Gluten-Free Cranberry Chocolate Scones
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Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine maple syrup, vanilla, coconut oil, and egg and whisk until blended. Add wet to dry ingredients, and mix until combined. Fold in cranberries, chocolate chips, zest, cacao nibs, and pecans. Form dough into a ball, and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into 8 wedges. Bake at 350 degrees for 20 minutes.
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Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
Print Recipe
Ingredients
Dry Ingredients
Melt; Add
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

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