A favorite among adults, but loved by kiddos too! You’ve never had a cookie like this one.
Gluten Free & Allergy Friendly Espresso Cookies
For the Cookie:
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.