Espresso Chocolate Chip Cookies (Grain-Free & Vegan)

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These cookies are insanely good, grain-free, and vegan- they also may give you a nice boost due to the espresso-you never know. If you’re feeling crazy (like I was) add in everything you can find in your kitchen, like walnuts, chocolate chips, and gluten free pretzels- you will not regret it!



1 1/2 cups almond flour

1/4 cup coconut flour

2 ounces ground espresso

1 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup coconut sugar

1/3 cup + 1 tablespoon coconut oil (softened, not melted)

1/3 cup + 1 tablespoon almond butter (well stirred, not oily)

1 chia or flax egg (1 tablespoon ground chia or flax mixed with 3 tablespoons water, let sit for 10 minutes)

1 teaspoon vanilla extract

1/3 cup dark chocolate chips

flakey sea salt, to taste (for topping, optional)

Optional add ins:

1/2 cup gluten free pretzels, broken into pieces

1/3 cup walnuts, lightly chopped


Preheat oven to 350 degrees F.

In a medium sized bowl, combine the dry ingredients (except coconut sugar) until well incorporated (almond flour, coconut flour, espresso, baking soda, and sea salt).

In a separate medium sized bowl, add the coconut sugar and softened coconut oil and beat until fully combined using a hand mixer (can do this by hand if you don’t have a hand mixer). Next, add in the almond butter, chia egg, and vanilla extract and beat until fully combined.

Finally, slowly incorporate the dry ingredients into the wet until a consistent dough forms. The dough won’t be super thick, but it shouldn’t be runny either. At this time incorporate the chocolate chips and any other optional add-ins.

On a parchment lined baking sheet, add cookie dough (rolled into evenly sized balls and then flattened to form a cookie shape), and place into the oven for 12-15 minutes. You might need to make these in two batches depending how big your cookies are.


*Note: I like to form the dough into the shape I want the cookie to be once it’s baked. Cookies don’t always spread the same in gluten & grain-free baking, so I like to make sure it’s already in cookie formation!



(also good as breakfast on coconut yogurt with berries!)

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