These chewy gluten-free coffee cookies have crisp edges and soft and gooey centers. They're easy to make with a gluten-free flour blend! These cookies are flavoured with powdered espresso coffee and they're studded with 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.
Notes
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.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.These gluten-free coffee cookies will stay fresh at room temperature for 3 or 4 days.You can freeze these cookies for up to 5 months or so if you store them in an airtight container.