I love a classic chocolate cookie! There is something about the rich cocoa flavor combined with a chewy texture and crisp edge that just makes me think they are the perfect cookie. Check out a few of my other chocolate cookie recipes; Gluten-Free and Dairy-Free Salted Caramel Stuffed Chocolate Cookies, and Gluten-free Double Chocolate Chip Cookies.
Gluten-Free & Dairy-Free Chocolate Cookies with Espresso Icing
The combination of espresso and chocolate are a classic pairing. From mocha to chocolate cake espresso elevates the flavor of cocoa and in this case adds an elevated flavor to the top of the cookie. In my Gluten-Free + Vegan Chocolate Cake, the recipe calls for 1 cup of hot water and 1 cup of freshly brewed coffee. The coffee adds depth to the cocoa flavor and adds richness to the whole cake.
Ingredients for Chocolate Cookies with Espresso Glaze
I like to keep most of these ingredients in my pantry so you can easily whip up a batch of these cookies whenever the craving hits! Even make double the batch and freeze the cookie dough for up to 6 months for easy to make cookies whenever you want one!
- Unsweetened Cocoa powder
- Espresso Powder
- Gluten-Free Flour
- Vegan Butter
- Chocolate Bar or Vegan Chocolate Chips
What kind of chocolate is best for the icing?
I like to use dark chocolate that does contain sugar. I know there is a lot of zevia-sweetened dark chocolate, and I find that there is sometimes a bitter taste when you heat sugar-free chocolate. I mean, heck, it’s the holiday season. What’s a little extra sugar?
How to store / how long does this last?
I typically make the full batch and then if I don’t feel like baking all 12, I place the cookie dough in an air tight bag and freeze them for up to 6 months. The best thing about having a bag of cookie dough in the freezer is whenever you are in a pinch either a craving, or you get invited to someones house for an unexpected party, you can grab a bag of cookie dough balls, toss them in the oven and bam, homemade cookies!
Gluten-Free & Dairy-Free Chocolate Cookies with Espresso Icing
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
Description
Nothing says holiday baking like rich dark chocolate, hint of espresso and soft chocolate cookies! These Gluten-Free & Dairy-Free Chocolate Cookies with Espresso Icing are a delightful treat for an easy but elevated dessert.
Ingredients
- 1/2 cup of vegan butter
- 1/2 cups of brown sugar
- 1/2 cups of granulated sugar
- 1 teaspoons of baking soda
- 1 teaspoon of salt
- 1/2 cup of cocoa powder
- 1 teaspoon of vanilla paste
- 1 teaspoon of vanilla extract
- 1 egg or flax egg
- 1 cup of gluten-free flour
Icing:
- 1/2 cup of dark chocolate chips
- 1 teaspoon of espresso powder
Instructions
- Preheat the oven to 350°F and grease a baking sheet with vegan butter
- In a bowl using a hand mixer or in a stand mixer cream the vegan butter with the brown sugar and granulated sugar until creamy and lighter in color
- Add the egg or flax egg into the butter mixture and beat until fully combined
- Next add in the baking soda, vanilla extract and vanilla paste
- Add the gluten-free flour and cocoa powder in slowly until the dough is well combined
- Scoop 1-2 tablespoon cookies onto the prepared cookie sheet and bake for 10-13 minutes depending on the size of your cookies – cookies should be cracked and the edges looking firm
- While the cookies cool, melt the chocolate in a double boiler or in the microwave for about 30 seconds, remove and stir in the espresso powder
- Drizzle over the cookies once the cookies are cool to the touch
- Eat and enjoy!
Notes
If you don’t have espresso powder you can omit from the recipe
Keywords: gluten free and vegan chocolate cookies
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