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Gluten Free Chocolate Espresso Stamped Cookies
Prep: 8 Minutes
Cook: 10 Minutes
12 - 14 Servings
For all the chocolate, coffee, and cookie stamp lovers, this recipe is for you! These decadent Gluten Free Chocolate Espresso Cookies are simple and easy to make with any of our Cookie Stamp designs. No decorations and perfect for any occasion!
- 1 3/4 cups gluten free all-purpose flour*
- ½ cup good quality cocoa powder
- 2 tsp instant coffee
- 1/4 tsp salt
- 1 cup brown sugar
- 3/4 cup unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla
- Granulated sugar for rolling
Preheat oven to 350 °F. In a small bowl, sift together the gluten free flour, cocoa powder, instant coffee, and salt and set aside. Using a large mixer fitted with a paddle attachment, cream brown sugar and butter. Add the egg and vanilla and mix until fully combined. Slowly add flour mixture and mix on low speed until dough is smooth. Refrigerate for at least 30 minutes to an hour. The dough should be cold for stamping, but not too cold that it can’t be rolled.
When dough is ready, roll dough into balls and roll in bowl of sugar. Place on a large baking sheet. Take cookie stamps and press down on dough, until it reaches the edges of the stamp and release. Bake cookies for 10-12 minutes. Cool on baking sheet for 5-7 minutes and transfer to a cooling rack to cool completely. Makes 12-14 cookies.
*We used Bob’s Red Mill Gluten Free Baking 1:1 Flour mix. Other flours we recommend include Cup or Cup Gluten Free AP or King Arthur Flour Gluten Free AP.
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