Gluten-Free Vanilla Latte Cookies

Indulge in the perfect blend of rich espresso and sweet vanilla with these gluten-free vanilla latte cookies! Made with instant espresso, packed full of chocolate covered espresso beans, and drizzled with a smooth espresso glaze, they offer a bold coffee flavor with every bite. Ideal for coffee lovers craving a sweet, energizing treat! —–Note to self: DO NOT EAT AT BEDTIME!

Ingredients for the Cookies:

Gluten-free Flour: I prefer either King Arther’s gluten-free flour, https://amzn.to/4gOoWFB, or Divided Sunset Brand from Wal-Mart. I have also had success with the Great Value gluten-free flour from Wal-Mart as well. It truly doesn’t matter what brand of flour you use as long as it says “Gluten-free” on it.

Baking Powder: All baking powder is naturally gluten-free, but you need to make sure when buying baking powder that it does NOT say “processed in a facility that also processes wheat.” My go to is this one from Amazon. https://amzn.to/4hdB7fQ.

Salt: I like to use Celtic Sea Salt for EVERYTHING I make, just to get some extra minerals, but any salt will work. A little goes a long way and the salt helps bring out the chocolate flavors in the cookie, so trust me, don’t forget the salt! https://amzn.to/3POBgtU.

Butter: Any stick butter will work. The key is to make sure that it’s COLD! This will help the cookies hold their shape during the baking process. Also cutting it into cubes helps it mix evenly with the sugars, creating a beautiful fluffy texture. Dairy free options: Plant-based butter (I have used Country Crock plant-based butter with olive oil and the cookies came out so delicious!)

Xanthan Gum: You do not have to spend a bunch of money getting this one. Here’s an affordable option! https://amzn.to/3PS0dVy

Chocolate Covered Coffee Beans: These are the stars of the show! Here is what I used- https://amzn.to/40Y5EIx

Vanilla Bean Paste: https://amzn.to/3Q33wcs <– this is the one I use, but any vanilla bean paste will work!

Instant Espresso: Any instant espresso will work, but here is the one I used for this recipe à https://amzn.to/40EGVrD

Equipment that’s great to have:

Kitchin Aid mixer: https://amzn.to/4hEVmTm of course, this isn’t a necessity!

If you’re not willing (or able, in this economy) to drop $300+ on a mixer, I also this more affordable option: https://amzn.to/42ESotG

And if that’s also not an option, any hand mixer will work also! Here’s another awesome option: https://amzn.to/3WLIUJt

Glass Bowls: https://amzn.to/4hkznww Out of everything I recommend, THESE are so worth it! I use them so much in my kitchen for breakfast, lunch and dinner! They make cooking/baking so much easier!

Rubber Spatula: The dough on this recipe is a thicker dough, so it does take some patience when stirring in your add-ins! A good rubber spatula that’s more on the heavy-duty side will save your arms! Trust me! This one is a great one: https://amzn.to/3Cycs6y

Now let’s make these Gluten-Free Vanilla Latte Cookies:

1. Preheat Your Oven & Prepare Baking Sheets:

Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper. You want your cookies to be thick and gooey, so don’t overcrowd the sheets; space them out a bit.

2. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the gluten-free flour, cornstarch, espresso powder, baking soda, baking powder, salt and xantham gum. Set aside.

3. Cream Butter & Sugars:

In the bowl of a stand mixer (or using a hand mixer), beat the cold butter, granulated sugar, and brown sugar on medium speed until light and fluffy. This should take about 3-4 minutes. The texture should be smooth and creamy.

4. Add Eggs & Vanilla:

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add in the vanilla extract and continue to beat until everything is fully incorporated.

5. Combine Wet & Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Only mix until the flour just disappears. Be careful not to overwork the dough.

6. Add Chocolate Coffee Beans:

Fold in Chocolate covered coffee beans. You’ll want to make sure the chunks are evenly distributed throughout the dough. The dough will be thick, so be patient while folding.

7. Form Cookie Dough Balls:

Scoop out the dough using a large cookie scoop (about 6oz). Roll each scoop into a ball and place it on the prepared baking sheets. Make sure the dough balls are spaced about 3 inches apart to allow for spreading.

8. Bake:

Bake the cookies for 12-14 minutes, depending on how gooey you want the center. You want the edges to be golden brown, but the centers should still look slightly underdone. This will give them that signature gooey, soft texture once they cool slightly.

9. Cool:

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. Don’t worry if they seem a bit soft at first—once they cool, they will firm up beautifully.

10. Glaze:

In a small bowl, add 1/2 cup powdered sugar and 1 tsp espresso powder and mix together, then add in 1 Tbsp milk and mix. You can add more milk if it’s too thick and more powdered sugar if it’s too watery. Let dry overnight and enjoy!

Pro Tips:

• Chill the dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape better and prevents them from spreading too much in the oven.

• Room temperature ingredients: Make sure your eggs are at room temperature for the best texture in the dough.

• Don’t overbake: The key to these cookies is a slightly underbaked center. The cookies will continue to cook on the baking sheet as they cool, so be careful not to leave them in the oven too long.

As we wrap up these Gluten-Free Vanilla Latte Cookies, remember it’s not just about following the recipe— it’s about letting your creativity bloom, just like a wildflower. So, let your imagination run wild and enjoy the journey, whisking in the wildflowers. – Megan 🌼