Make a strong half cup of your favorite coffee to flavor these simple Gluten-Free Coffee Cookies. Then, if you’d like, add some mini chocolate chips to bring the flavor up a notch. The recipe makes about six dozen 1¼” diameter cookies.
Note: You can make these into sliced cookies (as pictured) or simply roll the dough into balls, flatten, and bake. If you want to slice them, the dough needs to be chilled for at least an hour before baking. See instructions below.
Ingredients
- 8 T butter, melted
- 1 ⅓ C brown sugar
- 1 ⅔ C white rice flour
- 1 ⅔ C tapioca flour
- ½ C almond flour
- 1 t baking powder
- ½ t xanthan gum
- ½ C strong brewed coffee
- Optional: ½ C mini chocolate chips
Directions
Mix butter and brown sugar. Add ¼ C of the brewed coffee and mix.
Whisk together flours, baking powder, and xanthan gum in a separate bowl. Add to butter mixture. Mixed until combined and then gradually add remaining coffee until the mixture is a smooth dough. If desired, mix in mini chocolate chips.
For sliced cookies: Divide dough in half and form into two logs, each about 1 ¼” diameter and 12″ long. Roll up in wax paper and chill for at least an hour. After chilling, remove from refrigerator and gently press on sides to even up your square, round or triangular form. Cut into ¼” slices.
If you prefer to bake immediately: Roll dough into one inch balls and then press to flatten to ¼” thickness. If you’d like to make them thicker, simply adjust baking time.
Baking: Put your sliced or pressed Gluten-Free Coffee Cookies on a parchment covered baking sheet. Bake for about 12 minutes at 350 degrees.
Enjoy!
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