Gluten-Free Espresso Almond Crunch Cookies (Printable Version)

Crisp espresso-infused cookies with roasted almonds and dark chocolate, perfect for coffee enthusiasts seeking a gluten-free indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/2 cup gluten-free rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Flavorings

05 - 2 tablespoons finely ground espresso powder
06 - 1 teaspoon pure vanilla extract

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 2/3 cup coconut sugar
09 - 1 large egg

→ Add-Ins

10 - 1 cup roasted almonds, coarsely chopped
11 - 1/2 cup dark chocolate chips

# How To Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together almond flour, oats, baking soda, salt, and espresso powder until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and coconut sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated and smooth.
05 - Gradually add the dry mixture to the wet mixture, mixing on low speed until a cohesive dough forms.
06 - Fold in the chopped roasted almonds and dark chocolate chips until evenly distributed throughout the dough.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Gently flatten each cookie dough portion with your fingers or the back of a spoon to achieve even thickness.
09 - Bake for 11-13 minutes, or until the edges are golden brown and the centers appear set.
10 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The espresso creates this sophisticated depth that balances perfectly with the almond sweetness
  • These cookies manage to be both delicate and satisfyingly crunchy, a rare combination in glutenfree baking
02 -
  • These cookies continue to firm up as they cool so removing them while centers still look slightly soft is actually correct
  • Measuring the almond flour by weight if possible will give you the most consistent results every time
03 -
  • Toasting your almonds beforehand adds this incredible depth of flavor that takes these cookies to another level
  • Letting the dough rest for 30 minutes in the refrigerator helps prevent too much spreading if your kitchen is warm

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