Description
Crisp on the outside and chewy on the inside, these gluten free peanut butter oatmeal espresso chocolate chunk cookies are like no cookie you’ve ever had before. Bursting with incredible flavors, these cookies are filled with rich dark chocolate, creamy peanut butter, chewy oats, and hints of espresso in every bite. They’re also dairy free which makes them even that much more amazing!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup gluten free 1:1 flour
- 1 cup gluten free rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup natural “drippy” creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 egg + 1 egg yolk
- 4 teaspoons espresso powder
- 6 ounces good quality dark chocolate bar, coarsely chopped
- flaky sea salt, for topping
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
step 2
In a medium bowl, whisk together the gluten free flour, gluten free oats, baking soda, and salt.
step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the softened coconut oil and brown sugar. Mix on medium-high speed until light and fluffy, about 1 to 2 minutes. Add peanut butter, vanilla extract, and maple syrup, mix until combined. Then add the egg, egg yolk, and espresso powder and mix until smooth and creamy.
step 4
Add dry ingredients to wet ingredients and stir with a wooden spoon to combine. Fold in chocolate chunks.
step 5
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about ½ inch thick.
step 6
Bake for 9 to 11 minutes or until the edges are barely golden brown. Sprinkle the tops of each cookie with flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
