It’s been much too long since I’ve posted a good cookie recipe on here. I mean it has been OVER A MONTH.
That simply cannot be.
When I studied abroad in Italy my sophomore year, I was beyond excited for the coffee. I was a HUGE coffee drinker in college, so I couldn’t wait to sip and savor a big cup of rich Italian roast. Preferably overlooking the magnificent Italian countryside, but I’d take what I could get.
But once I actually got to Italy, the cup of coffee I ordered was definitely different than I expected.
It was tiny. Like, super tiny. I joked that I was starting to miss the “volumetric superiority” of the United States’ coffee.
I mean, don’t get me wrong. The Italian coffee was insanely delicious. Just not…big enough.
BUT the experience did give me an appreciation for espresso. Which is exactly why I’m just so gosh-darn tickled about these cookies! I mean, cookies and coffee – what more could you want, peeps?!
The cookie is a play off of my all-time favorite cookie recipe – a little almond flour, coconut flour, baking soda, coconut oil, nut butter, and maple syrup makes for the chewiest, fluffiest, most insanely delicious cookies you’ll ever have. Gluten free/vegan or not. They’re THAT good.
But add a little instant espresso powder to the mix…
The cookies have a slight espresso taste; it’s not overpowering in the least. If you’re seriously into the whole espresso thing, feel free to increase the amount to 1 and 1/2 Tbsp. or *gasp* 2. You can do what you want. But I think that 1 Tbsp. of espresso powder is the perfect sweet spot for these cookies.
AND THE CHOCOLATE FROSTING. Do you see how thick this stuff is?! It’s my favorite refined sugar-free chocolate/fudge sauce recipe with a sprinkle of espresso powder love thrown in for good measure.
You know they say that chocolate tastes more chocolatey when espresso/coffee is added to the mix? It’s SO true. Taste it, friends. It’s amazing.
All I can say is “yum.”
These cookies are great without the chocolate frosting, so you could totally skip that part. They’d be great to dip into your coffee in the morning.
But. It’s chocolate frosting. And everything tastes better with chocolate frosting. It’s science.Print
Espresso Cookies with Chocolate Frosting
- Prep Time: 15 mins
- Cook Time: 11 mins
- Total Time: 26 mins
- Yield: 6 cookies 1x
- FOR THE COOKIES:
- 1 and 1/2 cups almond flour
- 3 Tbsp. coconut flour
- 3/4 tsp. baking soda
- pinch salt
- 2 Tbsp. melted coconut oil (make sure it isn’t hot!)
- 3 Tbsp. almond butter (or your favorite nut butter)
- 1 Tbsp. espresso powder
- ¼ cup + 2 Tbsp. pure maple syrup
- splash pure vanilla extract
- FOR THE CHOCOLATE FROSTING:
- 4 Tbsp. cocoa powder
- 2 Tbsp. melted coconut oil
- 2 Tbsp. maple syrup
- 1–2 tsp. espresso powder
- Preheat the oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, almond butter, espresso powder, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. The batter will be stiff.
- Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies won’t spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
- Remove sheet from freezer and bake for 11 minutes, until slightly golden brown.
- Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.
- For the chocolate frosting: Mix cocoa powder, coconut oil, maple syrup, and espresso powder well until combined. Add a little more coconut oil if it’s too stiff – it should be thick but pourable.
- Frost cooled cookies. Store in the fridge.
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