Holy moly, these Espresso Cookies are the easiest cookies I’ve ever made. They’re flourless, crispy on the outside and chewy on the inside thanks to the dynamic combination of almond butter and coconut sugar. Check out those little cracks of goodness. Yum.
These Espresso Cookies are puffed up once you take them out of the oven so it’s tempting to grab a piece to devour but you have to be a little patient. Let them cool on the baking sheet for at least 10 minutes so they firm up a bit then transfer the cookies to a baking rack to cool a few more minutes. I know, I know waiting is hard, but it’s worth it because once you bite into that first piece of cookie, you’ll be back for another, and another. It’s that addicting!
This recipe makes 2 dozen which I’ll admit, is just enough for two people if you have a sweet tooth. You can swap out the espresso coffee for chocolate chips or nuts to make your own variety of these cookies. Now fire up that oven and whip up some Espresso Cookies!
- 1 cup almond butter creamy and unsalted
- 1 cup coconut sugar
- 1 large egg
- 3 tsp ground coffee
- 3/4 tsp baking soda
- pinch of sea salt
In a large bowl, add all ingredients and mix well to combine.
Cover the bowl with a saran wrap and let it firm up in the fridge for 30 minutes.
Preheat oven to 350F.
Line a baking sheet with parchment paper.
Using a 1-inch cookie scooper, scoop up the batter and place it on the lined baking sheet.
Bake for 10 minutes.
Remove from the oven and let it cool for 10 minutes. ** This step is important since the cookies are super soft after baking. Letting them cool on the pan will firm them up a bit.
Carefully transfer the cookies to a cooling rack and cool for another 10 minutes before serving. **This prevents the cookies from crumbling and falling apart. Waiting is hard I know 😉
Make these into chocolate chip cookies by omitting the ground coffee and replacing it with 1/4 cup of chocolate chips.