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Featured Recipe: Gluten Free Chocolate Espresso Cookies

Hear ye! Hear ye! All chocolate, coffee, and cookie lovers out there!  This recipe is for you! These decadent Gluten Free Chocolate Espresso Cookies are simple and easy to make.


  • 1 3/4 cups gluten free all-purpose flour*
  • ½ cup good quality cocoa powder
  • 2 tsp instant coffee
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 3/4 cup unsalted butter, room temperature
  • 1 large egg
  • 1 tsp vanilla
  • granulated sugar for rolling


  1. Preheat oven to 350 °F. In a small bowl, sift together the gluten free flour, cocoa powder, instant coffee, and salt and set aside.
  2. Using a large mixer fitted with a paddle attachment, cream brown sugar and butter. Add the egg and vanilla and mix until fully combined. Slowly add flour mixture and mix on low speed until dough is smooth.
  3. Refrigerate for at least 30 minutes to an hour. The dough should be cold for rolling, but not too cold that it can’t be rolled.
  4. When dough is ready, roll dough into balls and roll in bowl of sugar. Place on a large baking sheet.
  5. Take the PastryMade pin and roll down on dough firmly, until it reaches the edges and release. Bake cookies for 10-12 minutes.
  6. Cool on baking sheet for 5-7 minutes and transfer to a cooling rack to cool completely. Makes 12-14 cookies.


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