Delicious Almond Chocolate Chunk Espresso Cookies Recipe

Are you a coffee lover? Do you enjoy a sweet treat with your morning cup of joe? Look no further – this Almond Chocolate Chunk Espresso Cookies recipe is the perfect combination of two delicious flavors.

These cookies are perfect for a quick snack or to share with friends and family. The combination of almond, chocolate, and espresso is sure to leave your taste buds satisfied. And the best part? They take only a few ingredients to make!

Whether you’re a seasoned baker or just starting out in the kitchen, these cookies are easy to make and turn out great every time. In this recipe article, I’ll guide you through each step of the process and provide tips for achieving perfect results.

So, grab your apron and preheat your oven – it’s time to whip up a batch of these mouth-watering Almond Chocolate Chunk Espresso Cookies!

Why You’ll Love This Recipe

Almond Chocolate Chunk  Espresso Cookies
Almond Chocolate Chunk Espresso Cookies

Are you a fan of cookies? Do you cherish every bite of a homemade double chocolate chip cookie dunked in a hot, creamy cup of espresso? Well, I have an exciting recipe for you. Introducing the Almond Chocolate Chunk Espresso Cookies Recipe!

This recipe combines all the elements of your favorite chocolate chip cookie recipe, but with an added twist of espresso and almond flavors. The recipe uses high-quality ingredients such as almond flour, espresso powder, and coconut sugar to create a rich and gourmet taste that will satisfy your sweet tooth.

The addition of dark chocolate chunks and espresso flavored chocolate chips adds a layer of depth and richness that complements the nutty flavor of the almond butter. These cookies are sure to be a hit at any gathering or as a treat for yourself.

Not only are these cookies delicious, but they are also easy to make. With simple steps and minimal prep time, you can have fresh cookies straight from the oven in no time. They are perfect for an afternoon snack or a late-night treat.

And if health is your concern, fear not. This recipe offers substitutions for healthier alternatives such as using Splenda granular instead of sugar and whole wheat flour instead of all-purpose flour to make them gluten-free.

In conclusion, this Almond Chocolate Chunk Espresso Cookies Recipe is undoubtful a must-try for any cookie lover. With its rich flavor, easy instructions, and potential healthy alternatives, it should be on your bucket list!

Ingredient List

 Indulge in the perfect combination of coffee and cookies!
Indulge in the perfect combination of coffee and cookies!

Here is a summary of the ingredients you will need to make about 24 delicious almond chocolate chunk espresso cookies:

Dry Ingredients:

  • 1/4 cup of all-purpose flour
  • 1/4 cup of whole wheat flour
  • 1/4 cup of almond flour
  • 1 tablespoon of espresso powder or instant coffee, dissolved in 1 tablespoon hot water
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups oats

Wet Ingredients:

  • ½ cup unsalted butter or margarine or vegan butter, room temperature
  • ½ cup almond butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar or coconut sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 2 tablespoons of coconut oil

Chocolate and Almonds:

  • 1 cup dark chocolate, chopped into small pieces (or substitute with white chocolate chips)
  • 1/2 cup chopped almonds
  • 1/2 cup espresso chocolate chips
  • 1/4 cup sliced almonds
  • 2 tablespoons turbinado sugar

Optional Ingredient:

  • 3/4 cup shredded coconut

Please make sure to measure the ingredients precisely before you start making the cookies.

The Recipe How-To

 These cookies are so good, they'll wake you up better than any espresso shot!
These cookies are so good, they’ll wake you up better than any espresso shot!

Preheat Your Oven

Preheat your oven to 350F

The key to any great cookie recipe is a well-preheated oven. Once preheated, line a baking sheet with parchment paper or a silicone baking mat.

Combine Your Dry Ingredients

In a bowl, combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon espresso powder and 1/2 teaspoon salt. Mix until well combined.

It is important to get the dry ingredients just right. Be sure to level off each measurement for accuracy.

Cream Together The Wet Ingredients

In a separate bowl or stand mixer, cream together 1 stick unsalted butter and 1/4 cup almond butter until light and fluffy, about 3-5 minutes. Then add in 3/4 cup coconut sugar and 1/4 cup granulated Splenda until fully incorporated.

Be patient while mixing the wet ingredients. It may take several minutes to reach the desired consistency – light and fluffy.

Add In Eggs And Vanilla Extract

Add one egg and one tablespoon vanilla extract into the wet mixture and allow it to mix together for another minute or so.

When adding eggs to the mixture, do it one at a time allowing each egg to fully incorporate into the batter before adding another.

Combine The Two Mixtures

Slowly add the dry mixture into the wet mixture in increments of two or three until everything is mixed thoroughly. Don’t forget to scrape down the sides of the bowl as needed.

It’s important not to overmix your dough once you’ve combined both mixtures. Over mixed dough can result in dense cookies.

Fold In The Chocolate Chunks

Fold in chunks of dark chocolate, white chocolate, and espresso chocolate chips into the dough until evenly distributed throughout the dough.

Do not use regular-sized chocolate chips for this recipe! Chunks of chocolate are necessary to create the gooey center and crisp edges – pure perfection.

Scoop The Dough Onto Baking Sheet

Scoop dough balls with a medium cookie scoop onto the pre-lined baking sheet.

Consistent cookie size will lead to perfect baking results.

Bake Cookies

Bake in the oven for 12-14 minutes or until the edges are golden brown. Allow them to cool on the tray for at least 5 minutes before transferring them onto a cooling rack. Serve warm or store properly for later.

Check on your cookies during the last few minutes of baking to make sure they don’t overcook. Remember that cookies will continue to bake once they come out of the oven so opt to take them out slightly undercooked.

Substitutions and Variations

 Don't just drink your coffee, eat it too with these yummy cookies!
Don’t just drink your coffee, eat it too with these yummy cookies!

The almond chocolate chunk espresso cookies recipe is easily customizable with various substitutions and variations to suit individual preferences. Here are a few ideas to try:

1. Chocolate Variations: Instead of using a combination of white and dark chocolate, you can use only one type of chocolate – such as milk or semi-sweet.

2. Sweetener Substitutions: You can substitute Splenda granular, coconut sugar or turbinado sugar for the white and brown sugar in the recipe. Alternatively, you can use maple syrup or honey to make it vegan, or even omit sugar entirely.

3. Butter Substitutions: Margarine or vegan butter substitutes can be used in place of unsalted butter if desired.

4. Flour Mixtures: You may adjust the proportions of all-purpose and whole wheat flour to suit your preference, or substitute gluten-free flour instead.

5. Nut Butters: The recipe calls for almond butter, but you could try substituting with peanut butter or any other nut butter that you prefer.

6. Espresso Powder Variations: If you have trouble finding espresso powder, instant coffee granules will work just as well.

7. Oatmeal Addition: Instead of entirely flour-based cookies, mix in some oats to create oatmeal almond chocolate chunk espresso cookies!

Remember though that substitutions may affect the texture and taste of your cookies, so experimentation and tinkering with recipes is encouraged!

Serving and Pairing

 Coffee and chocolate chunk, a match made in heaven - try these espresso cookies and you'll know what we mean.
Coffee and chocolate chunk, a match made in heaven – try these espresso cookies and you’ll know what we mean.

One of the things I love about these Almond Chocolate Chunk Espresso Cookies is how versatile they are. Whether you are whipping up a batch for an afternoon snack, taking them to a party, or serving them as a sweet treat after dinner, these cookies always hit the spot.

When it comes to pairing these cookies, there are many possibilities. Because they have both white and dark chocolate chunks and espresso powder, they pair beautifully with a coffee, cappuccino, or latte. The rich, nutty flavors of the almond flour and butter cookies make them perfect for enjoying alongside tea, hot chocolate or milk.

On a warm day, consider topping these delicious cookies with ice cream to transform them into an indulgent ice-cream sandwich that everyone will love. You can use vanilla ice cream or try something more adventurous like salted caramel or hazelnut.

Another great way to enjoy these almond chocolate chunk espresso cookies is by serving them alongside fresh fruit such as strawberries, raspberries, or blueberries. The combination of sweetness from the fruit with the nutty flavor of the cookies is simply irresistible.

And if you want to get even more creative, try using these cookies in a trifle recipe by layering crumbled pieces of the cookie with whipped cream and fruit. The combo is delicious and well worth trying!

Overall, there are endless ways to enjoy these Almond Chocolate Chunk Espresso Cookies. They’re perfect for any occasion and pair well with anything from coffee to ice cream. So grab a glass of milk and indulge in this delectable treat!

Make-Ahead, Storing and Reheating

 The smell of freshly baked espresso cookies is a treat for your senses!
The smell of freshly baked espresso cookies is a treat for your senses!

These almond chocolate chunk espresso cookies are perfect for making ahead of time and storing for later. Here are some tips to help you make the most out of your cookies.

When making the dough, you can actually refrigerate it before baking. This results in a more developed flavor and a softer texture. Simply cover the dough with plastic wrap and refrigerate for up to 24 hours.

Once baked, these cookies can be stored in an airtight container at room temperature for up to five days. If you want your cookies to last even longer, consider freezing them. Freeze them unfrosted in an airtight container or bag for up to three months. When ready to enjoy, simply bring them to room temperature.

To reheat frozen cookies, preheat your oven to 350°F and place the cookies on a lined baking sheet. Bake from frozen for 10-15 minutes until they are soft and heated through.

If you prefer a warm cookie straight out of the oven, no problem! These cookies can be made ahead and placed into muffin tins, then reheated in the microwave as needed. Just be sure not to overdo it – nobody wants dry or burnt cookies!

By following these simple storage and reheating tips, your almond chocolate chunk espresso cookies will stay fresh and delicious for days or even weeks after baking.

Tips for Perfect Results

 Enjoy a cookie and a pick-me-up, all in one bite.
Enjoy a cookie and a pick-me-up, all in one bite.

One of the keys to making great espresso cookies is paying attention to the details. Here are some tips for perfect results:

1. Use quality ingredients: Choose high-quality ingredients, such as almond flour and espresso chocolate chunks, for the best flavor and texture.

2. Measure accurately: Use measuring cups and spoons for precise measurements. Baking is a science, and even small variations can affect the final outcome.

3. Mix well: Combine dry ingredients thoroughly before adding wet ingredients. This ensures that the dough is evenly mixed and will bake uniformly.

4. Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much in the oven.

5. Space cookies evenly: Leave enough space between each cookie on your baking sheet to prevent them from sticking together as they bake.

6. Keep an eye on them: Watch your cookies carefully while they bake to prevent burning. Set your timer for just a few minutes less than the total baking time, then check them frequently until they’re done.

7. Let them cool: Allow your cookies to cool slightly before eating or packaging them. This gives them time to set up and develop their full flavor.

8. Experiment with variations: Feel free to play around with different substitutions and variations to create your own unique cookie recipe everyone will love.

By keeping these tips in mind, you’ll be sure to make a delicious batch of almond chocolate chunk espresso cookies every time!

Bottom Line

In conclusion, the almond chocolate chunk espresso cookies recipe is a must try for any coffee lover and cookie aficionado. The combination of chocolate, espresso, and almonds make this recipe a unique and delicious take on traditional chocolate chip cookies. The recipe is easy to follow and can be customized to fit your preferences, including substitutions for gluten-free and vegan options.

Don’t hesitate to give this recipe a try, whether you’re baking for yourself or sharing with friends and family. Your taste buds will thank you!

Almond Chocolate Chunk Espresso Cookies

Almond Chocolate Chunk Espresso Cookies Recipe

These cookies are moist, chewy and satisfy any sweet craving.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 24 2
Calories 445.5 kcal


  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons espresso powder
  • 1 cup butter or 1 cup margarine
  • 1/2 cup Splenda brown sugar blend
  • 1/4 cup Splenda granular
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup slivered almonds, toasted
  • 1 cup dark chocolate, roughly chopped
  • 1/2 cup white chocolate, roughly chopped


  • Cream butter, sugar and vanilla.
  • Beat in eggs one at a time.
  • Add dry ingredients until incorpeorated.
  • Mix in almonds and chocolate.
  • Drop 2 Tbsp rounds on silpat lined baking sheet.
  • Bake at 350 for aprox 15 minutes
  • Cool and Enjoy!

Add Your Own Notes


Serving: 96gCalories: 445.5kcalCarbohydrates: 41.1gProtein: 9.4gFat: 29.7gSaturated Fat: 15.4gCholesterol: 73.2mgSodium: 285mgFiber: 5.6gSugar: 8.5g
Keyword < 30 Mins, Beginner Cook, Cookie and Brownie, Dessert, Drop Cookies, Easy, Sweet
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