March 23, 2020

Espresso Chocolate Chip Cookies

By Ange's Table


Here we are again.  The beginning to another week.  I have been socially distancing for the last 3 days.  This COVID-19 has my stress levels at 15.  I wish everyone would take the WHO and CDC recommendations seriously.   I am a healthy, mostly physically fit person.  Same with my husband.  But my son has an immune deficiency, and my mother was a cancer patient.  I would be inconsolable if someone came into my office, or in the store, and helped spread this awful virus because they are not thinking of others.

Please stay safe all. Lets be positive that we will all come through this together.   

The question is, are you looking at today as the beginning of something great?  We need to make the conscious choice to be happy, every day. 

Yes, there are times when being happy is hard.  But if we remember to be thankful for what we do have, you will see the world with new eyes.  Now is the time to start that new book, or exercise program.  

And in case you need some extra encouragement, here are some delicious Espresso Chocolate Chip Cookies to get you through your day.

Mix your dry and set aside
Cream butter and sugar, then add vanilla and eggs one at a time
Add dry on top of wet
Mix until just combined
Stir in chocolate chips
Give last few folds by hand. Chill dough 20 minutes before baking
Scoop batter onto lined baking sheet, press down with wet fingers
Cool completely on cookie sheet
Enjoy your Monday encouragement

Espresso Chocolate Chip Cookies

  • 2 cups gluten free oat flour
  • 1 Tbsp coconut flour
  • 1/4 cup cocoa powder
  • 2 Tbps instant espresso granules
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup palm shortening
  • 1/2 cup coconut sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup dairy free chocolate chips

Mix your dry ingredients in a medium bowl.  Set aside.

In the bowl of your mixer, cream together shortening and sugar.  Add eggs one at a time, scraping down the sides of the bowl in between.

Add in vanilla.

Add dry mix on top of wet.  Mix until just combined.

Stir in chocolate chips. 

Chill dough 20 minutes before baking for best results.

Preheat oven to 350’F.

Using a small ice cream scoop or tablespoon to measure, portion out your cookie dough.  Using wet fingers flatten each cookie.  Remember, they will not spread as much.  

Bake 7 minutes, rotate cookie pan, bake addition 7 minutes.

Cool completely on pan.

I like to keep these cookies in the refrigerator.  I like my chocolate cold. 

Leave me a comment below or connect with me on Instagram @Anges_Table