Your oatmeal cookies got a makeover: Espresso Chocolate Chip Almond Butter Oatmeal Cookies! These cookies are made gluten-free friendly and dairy-free too. The perfect excuse to enjoy cookies with your morning coffee.
“Do we have any cookies?”
If I was given a dollar for every time that question was asked I’d be rolling in the dough. And no, I do not have children. That is Mr. FMK–also known as The Cookie Monster–asking me that question. I swear he asks me that question almost every day he comes home from work. It is as if he thinks I run a cookie factory instead of a food blog. Well, one could argue those should go hand-in-hand…
Picture this: Drew and I are lying in bed getting ready to fall asleep. Two days have gone by since I’ve made these espresso oatmeal cookies and I can see the jar is still pretty full. Something doesn’t seem right…
Me: Babe, did you try the cookies?
Mr. FMK: What cookies?
Me: The espresso chocolate chip ones in the jar…
Mr. FMK: Oh. I never think to look in the jar because there aren’t ever any cookies in there… It’s quite sad, actually.
*eyeroll*
I told him I was putting this conversation on the blog as he continued to inform me the first thing he does when he visits his parents house is go for the cookie jar because there are always cookies in THAT jar. Lawd, help me.
Then he continued to ramble on about supply and demand (seriously) and at that point I turned over and fell asleep…
Espresso Chocolate Chip Almond Butter Oatmeal Cookies
These espresso oatmeal cookies happened on a whim because I was feeling inspired and in the cookie mood. I just love making cookies. I also love when Mr. FMK somehow doesn’t realize when I’ve made cookies and I get to eat most of the said cookies 😀
what you need
- gluten-free rolled oats
- gluten-free all-purpose flour or whole wheat white
- espresso powder
- baking soda
- salt
- almond butter
- coconut oil
- vanilla
- egg
- non-dairy milk or creamer
How to make these espresso oatmeal cookies
The cookies come together like your average recipe – wet ingredients first, add in the dry together and stir until combined. They are slightly oily compared to your standard batter, but don’t worry, they are supposed to be like that. We’re using softened coconut oil here instead of butter. BUT if not worried about keeping them dairy-free, you can actually sub softened butter.
There is an egg in this recipe, but if looking for a vegan option I am betting you could sub the egg with a chia seed or flax seed “egg” replacement.
They’re made gluten-free using gluten-free oats and an all-purpose gluten-free blend. You can also use whole wheat white flour in place of the gluten-free blend.
The espresso flavor isn’t overpowering in the cookies but does add a nice flavor! If you REALLY love coffee, I would almost double the espresso. If you’re on the fence, lessen the amount a bit.
Overall the cookies are thick, soft, slightly chewy and bursting with oats and chocolate chips.
I always say this when it comes to a new cookie recipe, but… these might be a new favorite 😀
How to Make…
Espresso Chocolate Chip Almond Butter Oatmeal Cookies
Your oatmeal cookies got a makeover: Espresso Chocolate Chip Almond Butter Oatmeal Cookies! These cookies are made gluten-free friendly and dairy-free too. The perfect excuse to enjoy cookies with your morning coffee.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18–20 1x
- Scale:
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all purpose flour, or whole wheat white flour
- 2 TBS espresso powder*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup natural almond butter (no sugar added if possible)
- 1/4 cup coconut oil* softened
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1 large egg***
- 3 TBS non-dairy milk or coffee creamer
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl combine oats, flour, espresso powder, baking soda and salt. Set aside.
- In large bowl whisk together almond butter, softened coconut oil and sugar for about 1 minute until combined. Add in vanilla and egg using large spoon to combine. Slowly start to incorporate bowl of dry ingredients, using large spatlua or spoon to combine. Add in milk or creamer 1 TBS at a time to help dough come together.
- Fold in chocolate chips until evenly combined. Dough will be thick, slightly sticky and oily-feeling.
- Using medium cookie scoop (or about 1 1/2 TBS) scoop dough balls and place on prepared cookie sheets, leaving about 2-3 inches of room between. See picture in post of cookie sheet for how to space cookies.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely. Store cookies in airtight container or in fridge. Cookies will stay fresh up to one week at room temperature or longer if stored in fridge. Cookies also freeze well wrapped tightly.
Recipes Notes:
*Use 1 TBS espresso powder if you prefer less strong. Stick with 2 TBS if you enjoy a stronger taste.
**May sub butter if not dairy-free or vegan
***try subbing 1 TBS chia seed of flax seed + 3 TBS water to make vegan “egg”
Nutrition Information:
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 8g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Emily says
With your delicious recipes, I might be asking about cookies a lot too; these look SOOOO GOOD! 🙂 I bet anyone would love these.
Mackenzie says
Would it be possible to sub 1/2 cup oat flour for the 1/2 cup GF or whole wheat flour? I’m not sure if this would work but I have ALL of the oats and no actual flour and want to make these!!
Ashley says
Hi Mackenzie – I think it should work out alright! Just make sure if you’re making your own oat flour, it is ground down to a fine powder. If the dough feels dry after mixing everything, another TBS of oil and/or water should help! Let me know how it goes 🙂
Mackenzie says
Awesome, thank you! Can’t wait to make these 🙂
Colleen Snider says
Just finished making these!!! AMAZING. I will have to double…no triple this recipe. I did make one with and one without espresso because my bf doesn’t like coffee…I know how is that possible?!? He loves them without the espresso and I love them with. Good news now I don’t have to share mine!
Cassie Autumn Tran says
Yum! I definitely need to make a vegan version of these cookies. I might just eat the whole batch of cookies for breakfast in one sitting! LOL!
Kathryn says
Hi Ashley! I saw this on Instagram last week and want to make them for my run club party on Wednesday. I just went over to Meijer and could not find espresso powder. I had a kid in the baking aisle helping me and everything. Then I tried the health food store and again, no go. I’ll stop at Walmart after work but any help? Where do you buy it? And if it’s Meijer, specifically, which aisle?? I’m in Muskegon and have two other Meijers I could try. Or can I use instant espresso and attempt to grind it?
Ashley says
Hey Katherine! You should be able to find it in the coffee aisle actually!
Kathryn says
Two Meijers, one Walmart, all busts. I ended up buying instant espresso and throwing it in my Mini Magic Bullet to get a powder and used 2T. Cookies turned out great! Some coffee taste but not overpowering. Delicious! Now to make the vegan gingerbread scones tonight! 🙂
Ashley says
Ah so sorry you couldn’t find it Kathryn! I’ve seen this brand at Whole Foods and this brand at Meijer. Either work for future reference, if that helps – both in coffee aisle, typically bottom shelf I believe.
But I hope you like the scones! YAY baking!
Bhargavi says
From the minute I came across this recipe..I couldn’t wait to try them. I absolutely loved them and so did my friends 🙂
Cara says
Hi Ashley, does it have to be instant espresso coffee? Or can I make use of fresh ground coffee? Also, is there a need to chill dough? Thanks!
Ashley says
Hi Cara, I haven’t tried using freshly ground coffee myself. It would probably work, you just might not get the rich taste that espresso powder has. Chilling the dough will help the cookies hold their shape. If you’d like to try without chilling, I’d suggest testing one cookie using fresh dough and see if it holds up for you. It could work!
Karen says
Do you think it would work if I substituted honey for the coconut sugar?
Ashley says
It’s not the best substitute here because it’s going to add more wet ingredients into the batter. You’d likely need to add more flour if you did substitute with honey.
Beverly Nelson says
Can you use almond flour?
Ashley says
unfortunately almond flour is not a great substitute here. You’d likely need much more almond flour than whole grain flour – it’s hard for me to say without testing the recipe.
Nena says
I’d loved to make this tonight but I have every ingredient except almond butter!
Ashley says
Any nut/seed butter with similar consistency to almond butter will work 🙂