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Espresso and Sea Salt cookies are the perfect sweet and salty treat. My name is Melissa and I am so excited to be a new contributor here at Around My Family Table. I am the owner of The Baked Equation in Phoenix and have a passion for nutrition. I can’t wait to delve into a new area of recipe development. More and more as a baker I am being asked if I make treats that are gluten-free, dairy-free, or egg-free. This can be quite the challenge.
Allergies are becoming quite the plague in our culture. Many people have to change their diets radically. Many parents and adults scramble to find little treats that they can indulge in once in a while. While allergies to food can be difficult, it is causing people to ask good questions about the ingredients in the foods they are eating. Food is the fuel for our bodies and our bodies were never meant to handle the chemical overload that is being placed on them today.
When making gluten free desserts, I love to add cinnamon. I think the cinnamon helps cut the after taste that you can sometimes get from gluten-free flour combinations. Don’t be afraid to change up the recipe. For example, if you do not like a strong coffee flavor in desserts, change the Via amount from 2 tablespoons to 1 tablespoon. Did you know that coffee enhances the flavor of chocolate?
Enjoy!
You can find Melissa here as well: The Baked Equation, Pinterest, Facebook, Twitter
Espresso and Sea Salt Cookies
You'd never know these delicious Espresso and Sea Salt Cookies were gluten free, dairy free, and vegan. Moist and full of flavor!
Ingredients
- 2 cups gluten free flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup vegan butter (I use organic Earth Balance spread
- 2 tbsp espresso powder or instant coffee (I use Starbucks Via Tribute blend)
- 1 cup powdered sugar
- ½ cup brown sugar
- 1 1/2 cups semi-sweet chocolate chips (dairy free, such as Enjoy Life chips)
- ½ tsp vanilla extract
- ¼ cup mashed banana
Instructions
- In a medium bowl combine flour, baking powder, cinnamon and salt. In a small bowl combine banana and vanilla.
- Using a stand mixer, beat earth balance with Via powder until well combined. Add powdered sugar and brown sugar. Beat until combined. Mix in the flour mixture in small amounts until fully combined. Mix in chocolate chips on low.
- Place in an airtight container overnight. **Don’t sample dough late at night, you might find yourself wide awake!
- Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with Silpat mat or parchment paper.
- Remove container from refrigerator and let in come to room temp. Using an ice cream scoop, make cookie balls. Roll the dough in organic sugar. Place on the cookie sheet. With the palm of your hand, flatten the cookie dough.
- Cook for 10-14 minutes depending on the size of the cookies and oven.
- ©Around My Family Table
Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving:Calories: 193 Total Fat: 11g Saturated Fat: 3g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 134mg Carbohydrates: 24g Fiber: 1g Sugar: 14g Protein: 2g
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Hi! This recipe is really great, but the directions are written so poorly!!! You start off telling us to preheat the oven, but than you say to refrigerate the dough overnight….
You also say to mash a banana and vanilla, but it is never mentioned again.
I have a very hot house and a bowl full of mashed bananas!!! 😉
Oh jeez! Thanks for letting me know. Some recipes got totally messed up when I transitioned to a new recipe card for my website. I’m so sorry you had an issue. I’ll add this to my list of recipes to fix ASAP. w-
I love coffee flavored things but don’t like coffee…these sound perfectly amazing! I’m glad you put the disclaimer to NOT sample the dough at night haha!! I don’t usually get too much caffeine so I would totally have been awake for hours!
Just made these with a few modifications. Great recipe. I used coconut oil instead of Earth Balance and ground coconut sugar with arrowroot to subsitute for the powdered sugar. I should have rolled in balls and sugared before refrigerating. Cococut oil isnt very maliable when cold (D’OH). Next time. Thanks for the recipe.
So glad you liked them! Yes, coconut oil is a bit different to work with…but so good!
Sea salt has become one of my favorite additions to cookies, love that these have espresso too! : )
Anything chocolate and sea salt gets a thumb’s up in my book!
Wow I’m really curious to try this out! I guess they are still kind of sweet even with the salt? I look forward to more tasty recipes from you Melissa 🙂
Yes they are still sweet, but the sea salt just gives it a nice change from traditional chocolate chip cookies.
These look amazing!
Thanks Dorothy!
Mine are in the oven right now. I have espresso infused seasalt which I sprinkled on top as well.
One thing I noticed was that you didn’t mention the bananas and vanilla again. I threw it in at the
end. Should be okay.
Great tip on the cinnamon! Mm. This looks like a perfect after meal snack!