Gluten-Free Espresso Crunch Cookies
Dry Ingredients
  • 3/4cup Pamela’s Gluten Free Baking Mix
  • 1/4cup cocoa powder
  • 1/2tsp baking powder
  • 3/4tsp salt
Melt; Add
  • 4tbs butter
  • 1 egg
  • 3/4tsp vanilla
  • 1/2cup agave syrup
  • 1 1/2tbs espresso
  • 4ounces chocolate
Fold In
  • 1/3cup chocolate chips
  • 4tbs raw cacao nibs
  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).