These chewy gluten-free Coffee Cookies with chocolate chips are a perfect addition to a holiday cookie tray, but they're just as delicious for coffee time year-round! Studded with chocolate chips, they have a chewy center and caramel-crisp edges. If you love cookies with your coffee, you will absolutely adore these espresso coffee cookies!
❤️ Cookies for Coffee Lovers
- These gluten-free Chewy Chocolate Chip Cookies are at the top of my cookie-loving list. But adding a jolt of espresso powder along with chocolate puts today's coffee cookie recipe over the top!
- These gluten-free coffee cookies are studded with chocolate chips. They have a chewy center and caramel-crisp edges--the perfect cookie texture!
- This is a simple recipe, all made in one bowl!
- There's no need to chill the dough before baking.
- No need to brew coffee!
Coffee lovers also like these Buttery Almond Flour Espresso Shortbread!
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
- butter: unsalted. If you're using salted butter, omit the ¼ teaspoon of salt. Make sure the butter is at room temperature so it will cream properly with the sugar.
- sugar: using both brown sugar and granulated white sugar gives the best texture to these chewy cookies.
- flour: These cookies are made with a gluten-free flour blend with xanthan gum. This recipe has been tested with both Cup4Cup Gluten-Free Flour Blend and Bob's Red Mill 1 to 1 Gluten-Free Flour. (affiliate links)
- espresso: I use finely ground instant espresso powder to flavour these cookies. If you only have instant espresso granules, grind them in your coffee grinder first. If you use granules, you'll end up with annoying chunks in your cookies! You can use decaffeinated instant espresso coffee if you'd like.
- chocolate chips: dark chocolate chips with espresso make an amazing combo! This perfect flavour balance is irresistible!
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- You'll start by creaming the butter and sugar together, using an electric mixer, until the mixture is fluffy.
- Next you'll beat in the egg and espresso coffee powder, then the gluten-free flour blend and the baking soda.
- Once your batter is combined, you'll gently stir in chocolate chips.
- Bake your coffee cookies until they're almost done, then use the pan-banging method to give them that irresistible chewy texture! Bang the baking sheet on the oven rack by dropping it from a height of about 4 inches, or remove the tray from the oven, and bang the tray on the counter to flatten the cookies slightly. Then, return the cookies to the oven for another 2 minutes. until the cookies are set on the edges but still soft in the center. Don't overbake!
👍🏼 Helpful Tips
Use a cookie scoop to form the dough into balls, arrange two inches apart on a baking sheet lined with parchment paper or a silicone baking mat and freeze. Once they're frozen, store in a resealable bag or airtight container and you'll have a batch of cookies ready to bake!
Be careful not to overbake these coffee cookies. They will be soft when you remove them from the oven, but they will become chewy as they cool.
One of the best things about this recipe is that you don't have to chill the dough first. However, if you want to chill them first, you can.
I left one batch in the fridge overnight, and discovered that the chilling time gave them a little extra flavour! But, it's your choice. Scoop and bake, or chill and bake later!
Definitely try the pan-banging method with this coffee cookie recipe. It helps to flatten the cookie, forming crispy caramel-like edges while still maintaining a soft and chewy center.
They'll have a slight amount of caffeine, but there is only ¼ cup of instant coffee powder in two dozen cookies. You can, of course, use decaffeinated espresso coffee.
🍽 Serving Suggestions
Coffee cookies make a delicious treat after a fall or winter dinner. Serve them with
- Affogato Coffee Dessert
- Poached Cinnamon Orange Pears with Mascarpone
- Cream Ricotta Coffee Mousse
- Dairy-Free Chocolate Avocado Mousse
They also make a perfect addition to a holiday cookie tray! They're not too sweet, so they're an option for those who like a simple cookie. Serve them with an assortment of bars and cookies, like the following.
- Gluten-free Butter Tart Squares
- Cranberry White Chocolate Macaroons
- Orange Cardamom Almond Flour Shortbread Cookies
- Gluten-free Cranberry Lemon Oatmeal Bars
Or simply enjoy these mocha-flavoured cookies with a cup of tea or coffee any time of the year!
⏰ Storage Instructions
To store: These gluten-free coffee cookies will stay fresh at room temperature for 3 or 4 days.
To freeze: You can freeze these cookies for up to 5 months or so if you store them in an airtight container.
🗒 More gluten-free cookies and bars
When you make this coffee cookie recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Chewy Gluten-Free Coffee Cookies
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- ¼ cup instant espresso powder, finely ground
- 1 ¾ cups gluten-free flour blend
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ¼ cups chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- Using a stand mixer or a hand electric mixer, cream the butter and both types of sugar until fluffy, about 2 minutes.
- Add the egg and espresso coffee powder and beat until well combined.
- Continuing to beat, add the gluten-free flour blend and baking soda a little at a time.
- Stir in the chocolate chips by hand.
- Use a cookie scoop or drop the cookie dough by rounded tablespoons on the cookie sheets, spacing them 2 inches apart.
- Bake for 10 minutes. Remove the cookie sheet from the oven, bang it 2 or 3 times on the counter so the cookies flatten, then return to the oven until the cookies are set on the edges, but still soft in the center.
- Cool on the sheet for 10 minutes, then remove to a cooling rack.