Chocolate Chip Espresso Cookies
Servings: 24
Ingredients
- ¾ c tapioca flour
- ¼ c coconut flour
- ¼ c baking cocoa
- 1 ½ Tb instant espresso not espresso grains
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ c butter, unsalted room temperature
- ¾ c coconut sugar
- 1 egg whole
- 1 egg yolk
- ½ c chocolate chips such as Lily's
Instructions
- To begin, preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper and set it aside for now.
- In a bowl, combine the flours, cocoa, instant espresso powder, baking soda, and salt. Whisk them together and set this aside for a moment.
- In your mixing bowl, beat the butter and coconut sugar together until they are fluffy.
- Add in the egg and egg yolk. Beat until smooth and creamy.
- Add in the dry ingredients and mix until combined. Scrape the bowl with a rubber spatula to make sure all of the ingredients are combined.
- Stir in the chocolate chips.
- Scoop the cookie dough by rounded teaspoons onto your prepared baking sheet. I use a scoop so that the cookies are all the same size, but you can use a spoon if you prefer.
- Bake the cookies for 8-9 minutes.
- Cool the cookies on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chocolate-chip-espresso-cookies/Nutrition
Serving: 1c | Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 118mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 129IU | Calcium: 4mg | Iron: 1mg
