Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
Print Recipe
These cookies have the richness of chocolate chips and the crunch and flavor of espresso beans.
Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
Print Recipe
These cookies have the richness of chocolate chips and the crunch and flavor of espresso beans.
Ingredients
Dry Ingredients
  • 1/4 cup cocoa powder
  • 3/4 cup Pamela's Baking Mix
  • 1/2 tsp baking powder
  • 3/4 tsp sea salt
Wet Ingredients
  • 4 oz chocolate
  • 1 1/2 tbsp espresso
  • 4 tbsp butter
  • 3/4 tsp vanilla
  • 1/2 cup agave syrup
  • 1 egg
Fold In
  • 1/3 cup chocolate chips
  • 4 tbsp raw cocoa nibs
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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