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.
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
- almond butter
- coconut oil
- 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 😀
- 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
- 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.
*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”
- 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