Previously I’ve confessed that I don’t drink coffee, so you’re probably already wondering why I’d share a cookie recipe with coffee in the name on Day Two of this year’s Suite of Sweets for Sweethearts (SSS) event. Well, if you’ve paid close attention to what I’ve said about coffee, you’d know that I don’t like drinking coffee, but I love the smell of coffee and enjoy the flavor of brewed coffee in ice cream and other recipes. However, today’s recipe doesn’t get its coffee flavor from brewed coffee. These cookies include actual coffee in the batter. And while I enjoy a coffee factor in certain, special cases, Mr. GFE won’t even touch coffee ice cream. When folks offer him coffee in any form, he almost always sticks his tongue out and says things like “Blech!”, “Never touch the stuff!”, and “Coffee stunts your growth.” He swears that the latter were words of wisdom/caution that came straight from his parents—both of whom were dedicated coffee drinkers, I might add. Hmmm, even I can figure that one out! But all that said, Mr. GFE loves these cookies and so do I. My parents (one a coffee drinker, one not) are also enthusiastic fans of these cookies.
Although I don’t make these cookies often (there are so many great recipes to try and a girl only has so much time or eating capacity!), when I do make them, I am surprisingly smitten once again! The flavor of these cookies only improves as time passes, and they stay moist and lightly chewy. The funny thing about these cookies is that although I use decaffeinated coffee, I still feel like I get a little “buzz” from these cookies. Yes, I did eat two before I left the house this morning … and brought two more with me for afternoon snack, thank you very much.) Long ago, I had mentioned adapting Winnie’s (Healthy Green Kitchen) Coffee Almond Cookies recipe, and thought that now, during my SSS event, would be a great time to share my adaptation … I hope you’ll agree!
A few more notes … be sure to look for Paleo Parents Valentine’s Day Roundup at the end of the week. It promises to be outstanding! This recipe is also being submitted to the new Allergy-Free Wednesdays event, which is brand new, but full of great recipes each week! (Read more here in the kickoff post at The Tasty Alternative.) I’m also submitting these cookies to Linda’s (The Gluten-Free Homemaker) Gluten-Free Wednesdays event; it’s one of my faves! Last, don’t forget the fantastic 25% discount that Caveman Cookies has extended to gfe readers through Valentine’s Day just for my SSS event. I’ll be stocking up on the Tropical and Alpine flavors! (Note: You must use the discount code GFESweets to receive 25% off your order.)
Almond Coffee Chocolate Chip Cookies (Gluten Free, Grain Free, Dairy Free +)
(Click here for a printable version of this recipe.)
2 ½ cups blanched almond flour
1 tbsp freeze-dried regular or decaf coffee (I emptied the coffee from one Folgers decaf Coffee Single bag)
½ cup granulated sugar (see notes for refined sugar-free option)
½ cup dark brown sugar (see notes for refined sugar-free option)
½ tsp sea salt
4 large eggs (or 3 jumbo eggs)
1 ½ tsp vanilla extract
½ tsp ground cinnamon
½ cup chocolate chips (for dairy free, use Ghirardelli semi-sweet chocolate chips, or for dairy-free, grain free, with less refined sugar, use Enjoy Life minis or mega chunks)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In large bowl, add eggs and slightly beat using wooden spoon.
Stir in vanilla extract, coffee, and cinnamon.
Add almond flour, sugar, and salt. Mix with wooden spoon.
Add chocolate chips; stir until incorporated.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. Use spoon to spread batter out slightly into circles as cookies will not spread much during baking.
Bake for about 10 to 15 minutes until golden brown. Leave on baking sheets for 5 to 10 minutes. Remove to cool.
Makes 2 – 3 dozen 2 to 2 1/2-inch cookies. (I ended up with 32 cookies in the latest batch that I made this morning.)
Shirley’s Notes: One cup of coconut sugar or palm sugar may be substituted for both types of sugar—that’s one cup total in place of both the granulated and brown sugar. That amount could be adjusted downwards a bit, too, for folks who are used to less sweetener in their baked goods. As you can see from the photo with the almond flour and coffee and no eggs, I don’t get too obsessed with following my own steps exactly. Sometimes I forget to add the eggs until after I’ve mixed the almond flour and other ingredients; the cookies still come out just fine.
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