Incase you didn’t know Friday, September 29th was National Coffee Day (aka one of my new favorite days). Michael decided we had to have a coffee flavored dessert, so I went to work creating these Gluten Free Vegan Espresso Chocolate Chip Cookies. It might be one of my best ever, so what better way to launch my new website?! These cookies are gluten, dairy and egg free, accommodating all of our household allergens and were also approved by fellow dietitians/dietetic interns with no dietary restrictions. The texture is perfect, soft interior, slightly crispy exterior, mild coffee taste. Win.
I mean seriously, look at these beauties.
Gluten Free Vegan Espresso Chocolate Chip Cookies
Ingredients
- 1 flax egg or egg replacer*
- 1/2 cup butter substitute (I used earth balance), softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1.5 cups Bob's Red Mill 1:1 Gluten Free Flour
- 3 tbsp instant espresso powder (dry)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup enjoy life mini chocolate chips
Instructions
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Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
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In a small bowl combine ground flaxseed (or egg replacer) and water. Let sit for 2-5 minutes before adding to recipe.
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In a medium bowl combine gluten free flour, instant espresso powder, baking soda, and salt and whisk to combine.
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In a large bowl beat sugars, softened butter, and flax egg until fluffy.
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Add dry ingredients to wet a little at a time and mix until combined. Fold in vegan chocolate chips. Cover dough with plastic wrap and place in the fridge for 10-30 minutes to firm up.
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Form dough into 1" balls and place about 2" apart on the baking sheet. Bake for 10-12 minutes, until edges are golden brown. The middle of the cookies will still be soft.
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Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for remaining dough.
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Store leftover cookies (if there are any) in an airtight container for up to 4 days.
Recipe Notes
*I like to use either a flax egg (1 tbsp finely ground flax meal + 3 tbsp water) OR Bob's Red Mill Gluten Free/Vegan Egg Replacer. For the Flax Egg: Combine 1 tbsp ground flax with 3 tbsp water in a small bowl and let sit for 5 minutes before adding to the recipe. If using Bob's Red Mill Egg Replacer: Combine 1 tbsp of the replacer with 2 tbsp water, mix well, and let sit for 2 minutes before adding to the recipe. While I did not try a regular egg in this recipe, I'm sure you could use 1 egg instead of an egg substitute if you don't need a vegan (egg free) cookie.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizraynor_rd on Instagram and #fueledbyRSN! Happy Baking!
