Espresso Cookies

Allergy Friendly + Gluten Free + Vegan

Makes:  30 2" cookies
Prep Time:  10 minutes
Cook Time:  10 minutes
Difficulty:  easy

A coffee lover's favorite cookie.

Ingredients

 

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

1 teaspoon instant coffee

 

How To:

Preheat oven to 350ºF. Line a baking tray with parchment paper.
In a large bowl, combine all the dry ingredients and whisk.
Add the oil, egg and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Place the dough on a sheet of parchment paper. Cover with a second sheet and use a rolling pin to roll out to 1/4 inch thickness.
Use a cookie cutter to cut out your cookies. Place on the prepared baking tray, spaced 1 inch apart.
Bake for about 6 - 8 minutes, until the edges start to brown. Transfer to a wire rack to cool completely before enjoying.