Allergy Friendly + Gluten Free + Vegan - Espresso Cookies

A favorite among adults, but loved by kiddos too! You’ve never had a cookie like this one.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 30 2" cookies


For the Cookie:

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



Preheat oven to 350ºF. Combine all the dry ingredients in a bowl 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.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut circles or shapes from the dough. Bake for about 6 - 8 minutes, until the edges start to brown.