Paleo espresso chocolate chunk cookies made with almond flour, coconut oil, and sweetened with coconut sugar are rich, buttery, and perfectly sweet!
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.
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.
espresso + chocolate 4 EVAH!
More Gluten-Free Cookie Recipes:
- Paleo White Chocolate Macadamia Nut Cookies
- Keto Chocolate Chip Cookies
- Chocolate-Dipped Flourless Peanut Butter Cookies
- 5-Ingredient Paleo Banana Cookies
- Paleo Morning Glory Cookies
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 @The.Roasted.Root on Instagram!
Paleo Espresso Chocolate Chunk Cookies
Ingredients
- 1/3 cup coconut oil softened, not melted
- 1/3 cup coconut sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cups superfine almond flour
- 2 Tbsp tapioca flour
- 2 Tbsp instant espresso granules
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2/3 cup chocolate chunks
Instructions
- 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.
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.
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 😀 xoxoxo
Hi there!
Do you have any information on the serving size, calories on these cookies? Thanks 🙂
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.
@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!
Hi! What can I substitute the Tapioca Flour with? Cornstarch?
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
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!
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☺
Right?? They’re so tasty. I hope you love them, Lisa! xoxo