Crunchy and chewy, these almond butter espresso cookies are made with one bowl and only six ingredients. Plus, they’re flourless, vegan and gluten-free!
The holidays have me in a baking mood so this week I decided to remake an old cookie recipe I posted back 2011 so I could update the photos and republish. I’m so glad I did because these almond butter espresso cookies are way too good to be collecting dust back in the archives.
They’re quite different from any other cookie recipe I’ve made and I’m obsessed. The outside edges are perfectly crunchy while the middle has a bit of chew. If you know me, you know I’m all about the crunch with baked goods so these cookies are perfection.
Plus, I’m loving the almond butter espresso flavor combo. It reminds me of breakfast! And don’t tell anyone, but I’m pretty sure Isaac ate one for breakfast this morning.
Not only are they super easy to whip up, but they’re also flourless, vegan and gluten-free so everyone can enjoy them!
PS – How cute are those snowy trees in the background of the photos? I found them at the Target dollar spot and I couldn’t resist. Mini things get me every time!
More Healthy Recipes to Try:
If you try these almond butter espresso cookies, be sure to leave a comment and star rating letting me know how it turns out! You can also take a photo and tag me on Instagram @eatingbirdfood and #eatingbirdfood. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe!
Crunchy and chewy, these almond butter espresso cookies are made with…