Paleo Espresso Chocolate Chunk Cookies

Paleo espresso chocolate chunk cookies made with almond flour, coconut oil, and sweetened with coconut sugar are rich, buttery, and perfectly sweet! 

Paleo Espresso Chocolate Chunk Cookies

Ever feel like you just want to put something supremely naughty in your mouth?

Well, you’re in luck, because these cookies are scintillatingly rich, defy any traditional cookie rules, and are a marvelous adult change-up to standard chocolate chip cookies.  

I make them grain-free using almond flour and tapioca flour, dairy-free using coconut oil, and refined sugar-free using coconut sugar. In fact, they are a spin off my Soft, Chewy and Gooey Paleo Chocolate Chip Cookies, with which you may already be familiar!

I bet you already have what you need on hand! And even if you don’t, there are plenty of options for substitutions so that you don’t even need to leave your home in order to make them happen.

Ingredients for Paleo Chocolate Chunk Cookies: almond flour, tapioca flour, coconut oil, coconut sugar, egg, baking powder, vanilla extract, instant espresso, and chocolate chunks of choice.

 

How to Make Paleo Espresso Chocolate Chunk Cookies:

In a stand mixer fitted with a paddle attachment, cream together the coconut oil and coconut sugar until well combined and fluffy.

Add the egg and vanilla extract beat until well combined.

In a separate bowl, stir together the almond flour, tapioca flour, instant espresso granules, baking powder and sea salt.

Pour the dry mixture into the mixer and beat until combined and a dough forms. Beat in the chocolate chunks.

Refrigerate the cookie dough at least 1 hour.

When ready to bake, preheat the oven to 375 degrees F.

Drop spoonfuls of dough onto a cookie sheet and bake on the center rack of the preheated oven 8 to 15 minutes (8 for chewier cookies, up to 15 minutes for crispier cookies).

Allow cookies to cool 10 minutes before digging in.

Paleo Espresso Chocolate Chunk Cookies

Low-Carb/Keto Option:

You can drop the carb content of these cookies by replacing the tapioca flour with 1/3 cup additional almond flour, replacing the coconut sugar with your favorite granulated sugar-free sweetener, and using sugar-free chocolate.

Recipe Adaptations:

  • Use ghee or unsalted butter in place of coconut oil.
  • Replace the almond flour with hazelnut flour.
  • Use instant coffee granules instead of instant espresso.
  • Decrease amount of instant espresso to 1 tablespoon for a milder espresso flavor.
  • Swap chocolate chips for the chocolate chunks.
  • Add rolled oats or chopped nuts if you’re itching to go wild.
  • Replace the egg with 1 flax egg + 2 tablespoons of almond butter.

Paleo Espresso Chocolate Chunk Cookies

espresso + chocolate 4 EVAH!

More Gluten-Free Cookie Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Espresso Chocolate Chunk Cookies

Paleo Espresso Chocolate Chunk Cookies

Course: Dessert
Cuisine: American
Keyword: almond flour, chocolate, chocolate chip cookies, coconut sugar, dairy free, gluten free, paleo
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 15 cookies
Author: Julia

Grain-free chocolate chunk cookies with espresso powder for a delicious treat

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Ingredients

Instructions

  1. In a stand mixer fitted with a paddle attachment, cream together the coconut oil and coconut sugar until well combined and fluffy.

  2. Add the egg and vanilla extract beat until well combined.

  3. In a separate bowl, stir together the almond flour, tapioca flour, instant espresso granules, baking powder and sea salt.

  4. Pour the dry mixture into the mixer and beat until combined and a dough forms. Beat in the chocolate chunks.

  5. Refrigerate the cookie dough at least 1 hour.

  6. When ready to bake, preheat the oven to 375 degrees F.

  7. Drop spoonfuls of dough onto a cookie sheet and bake on the center rack of the preheated oven 8 to 15 minutes (8 for chewier cookies, up to 15 minutes for crispier cookies).

  8. Allow cookies to cool 10 minutes before digging in.

Paleo Espresso Chocolate Chunk Cookies - gluten-free, grain-free, dairy-free, refined sugar-free

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Comments

  1. Lisa

    Espresso+Chocolate+Cookie=Dessert Perfection!
    A girl after my own heart, thank you for such a fantastic recipe. These are on today’s agenda for sure☺

    Reply
  2. Kelly

    Can I replace the almond flour with something? My husband had nut allergies? Could I use a Gluten Free blend? Thank you, these look delish!

    Reply

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