Gluten Free Coffee Shop Cookies
When envisioning how I wanted these cookies to feel, the first image that came to my mind was a cozy rainy day in a coffee shop. I think I was feeling inspired by my college town that was filled with amazing coffee shops and no-so-affectionately called “drenchburg.” These are not a traditional chocolate chip cookie by any means. Truthfully, I couldn’t really come up with a better name. When you bite into these cookies, they should taste like being in a coffee shop with your favorite latte and a good book – cozy and soft, nutty and a little sweet. I hope you like them as much as I do!
PREP TIME
20 minutes
COOK TIME
12 minutes
INGREDIENTS
14
Serves: 24
Ingredients
- 2 cups2 cups2 cups Gluten Free Flour
- 0.5 cup0.5 cup0.5 cup Almond Flour
- 0.5 cup0.5 cup0.5 cup Cornstarch
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Espresso Powder
- 8 Tbsp8 Tbsp8 Tbsp Unsalted Butter, browned
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Heavy Cream (Whipping Cream)
- 2 whole2 whole2 whole Eggs
- 1 cup1 cup1 cup Granulated White Sugar
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chips, chopped
- 1 cup1 cup1 cup White Chocolate, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put the butter in a saucepan over medium heat and stir occasionally until the butter starts to brown. Make sure you do not let it burn!
- Combine gluten free flour, almond flour, cornstarch, baking soda, salt, espresso powder, and cinnamon in a bowl.
- In a separate bowl beat egg, vanilla, sugars, heavy cream and the cooled brown butter until light in color and fluffy. It will take roughly 2 minutes to achieve the necessary color change and fluffiness.
- Gradually add dry ingredients to wet ingredients being careful to not over mix.
- Gently fold in your chopped white and semi sweet chocolate.
- Scoop your dough on to a baking sheet covered in parchment paper and chill for at least two hours or overnight if possible.
- When you are ready to bake your cookies, preheat your oven to 350F.
- Bake your cookies for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack. Recipe makes 24 cookies.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 201 |
| Fat: | 9 g |
| Carbohydrates: | 29 g |
| Protein: | 3 g |
| Cholesterol: | 12 g |
| Sodium: | 103 mg |
| Fiber: | 1 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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