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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

Yield: 15 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

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

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.
Nutrition Information
Yield 15 Serving Size 1 of 15
Amount Per Serving Calories 201Total Fat 15gUnsaturated Fat 0gCarbohydrates 14gNet Carbohydrates 12gFiber 2gSugar 12gProtein 4g

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

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Amy

Friday 12th of February 2021

These are quite possibly the best cookies I have ever made, Paleo or not! Thank you so much for this delicious recipe. They were super easy to make. My friend likes soft cookies, I like crunchy, so we took half out at the 8 minute mark and she said they were perfect. I left mine in for the full time and they were so good, the right balance of soft middle and crunchy edges. Next time I make them (which will be soon), I'm going to try pressing 1/2 of them with a fork (we left them in a round ball the first time) before I cook them to see if they are even crispier on the edges.

Julia

Friday 12th of February 2021

I'm so happy you and your friend like them, Amy!! Thanks so much for the sweet note and the expert advice! So thrilled they can be made both soft and crispy for anyone's taste :D xoxoxo

Amanda Medina

Wednesday 1st of July 2020

Hi there! Do you have any information on the serving size, calories on these cookies? Thanks :)

Teesha

Tuesday 23rd of June 2020

Hi! I made these, while they taste nice they are almost dark brown and not like the ones in your pictures. Wonder what’s different considering the coconut sugar I used resembles the one you’ve provided a link for. Also, they’re on the bitter side, maybe the coconut sugar isn’t enough? They’re nice for my palette though as I like things less sweet. One question though about baking them - should I flatten them and place on the tray before baking? I made balls and placed on the tray however they didn’t flatten, and I had to flatten them with the back of a spoon mid way. Also, I think I’m going to get a lot more than 15 cookies. I’ve baked 12 so far and only used about half the total cookie dough.

Aliza

Monday 15th of February 2021

@Teesha, I had the exact issue. Julia, are you able to helps us understand why our cookies look so different than the ones in your picture (e.g., remained fully round and are dark brown) despite following the recipe exactly? Additionally, I left mine in for 10 minutes and the bottoms were fully burnt. Overall I liked the flavor and concept but would appreciate any tips that could help improve my cookies. Thank you!

Teesha

Monday 22nd of June 2020

Hi! What can I substitute the Tapioca Flour with? Cornstarch?

Julia

Tuesday 23rd of June 2020

Hi Teesha, you can use more almond flour, rice flour, gluten-free flour blend, or cornstarch should work too. I think the 1:1 sub of Xylitol for Coconut Sugar should work great! xo

Kelly

Saturday 23rd of May 2020

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!

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