Coffee Mocha Cookie Recipe

Instructions

Coffee Mocha Cookie

• 1

  Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.

• 2

  Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.

• 3

  Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed.

• 4

  Cover and chill dough in refrigerator for 30 minutes.

• 5

  Preheat oven to 325ºF. Line 2 baking sheets with silicone mat or parchment paper and set aside.

• 6

  Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.

• 7

  Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.

• 8

  Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough.

  Coffee Buttercream

Coffee Buttercream

• 1

  Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.

• 2

  Add coffee and vanilla extracts and beat until fully incorporated.

• 3

  Cover and refrigerate until ready to serve.

To Serve

• 1

  Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.

• 2

  Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.