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
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
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