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Gluten-Free & Dairy-Free Chocolate Cookies with Espresso Icing

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking


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.


Units Scale
  • 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


  • 1/2 cup of dark chocolate chips
  • 1 teaspoon of espresso powder


  1. Preheat the oven to 350°F and grease a baking sheet with vegan butter
  2. 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
  3. Add the egg or flax egg into the butter mixture and beat until fully combined
  4. Next add in the baking soda, vanilla extract and vanilla paste
  5. Add the gluten-free flour and cocoa powder in slowly until the dough is well combined
  6. 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
  7. 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
  8. Drizzle over the cookies once the cookies are cool to the touch
  9. Eat and enjoy!


If you don’t have espresso powder you can omit from the recipe

Keywords: gluten free and vegan chocolate cookies

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