Crunchy and chewy, these almond butter espresso cookies are made with one bowl and only six ingredients. Plus, they’re flourless, vegan and gluten-free!
The holidays have me in a baking mood so this week I decided to remake an old cookie recipe I posted back 2011 so I could update the photos and republish. I’m so glad I did because these almond butter espresso cookies are way too good to be collecting dust back in the archives.
They’re quite different from any other cookie recipe I’ve made and I’m obsessed. The outside edges are perfectly crunchy while the middle has a bit of chew. If you know me, you know I’m all about the crunch with baked goods so these cookies are perfection.
Plus, I’m loving the almond butter espresso flavor combo. It reminds me of breakfast! And don’t tell anyone, but I’m pretty sure Isaac ate one for breakfast this morning.
Not only are they super easy to whip up, but they’re also flourless, vegan and gluten-free so everyone can enjoy them!
PS – How cute are those snowy trees in the background of the photos? I found them at the Target dollar spot and I couldn’t resist. Mini things get me every time!
Almond Butter Espresso Cookies
- 3/4 cup creamy almond butter
- 3/4 cup organic sugar
- 1 Tablespoon finely ground espresso
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 Tablespoon ground flax whisked with 3 Tablespoons water
- Preheat oven to 350° degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
- Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
- Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
- Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
- They will harden up while cooling. Once completely cool you can transfer them to a storage container.
by Brittany Mullins
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