Espresso + dark chocolate = LOVE at our house and these delicious cookies are a new favorite for sure! The gooey, chewy cookies are based on my favorite gluten free & vegan brownie recipe from Babycakes NYC so they're rich, fudgey & intensely chocolate. Add in an espresso kick and you've got a cookie that's not for the faint of heart. Serious dessert lovers only! 

Ingredients:

• 1 cup garbanzo flour 
• 1/4 cup potato starch
• 2 TBSP tapioca starch (or arrowroot)
• 1/2 cup unsweetened cocoa powder 
• 1 cup cane sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp xanthan gum
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 TBSP vanilla (or vanilla powder)
• 3 TBSP coffee (or water)
• 2 TBSP instant espresso 
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 1/2 cup vegan dark chocolate chips

Instructions:

• Preheat oven to 350 degrees. 
• Stir espresso powder into coffee for a stronger flavor (or water if you prefer a more subtle coffee flavor) and set aside. 
• Whisk together all dry ingredients in a mixing bowl.
• Add oil, applesauce & espresso liquid and mix until combined. 
• Stir in chocolate chips.
• Drop by tsp onto cookie sheet & bake for 8-10 minutes.

Enjoy! 

*Image courtesy Flickr creative commons.