These chocolate chip espresso walnut cookies are made with top quality espresso, plus wholesome ingredients like fiber-rich oats, walnut flour, and plant-based milk. Give yourself a boost of energy with this super healthy and decadent snack.
I’m a coffee snob. I’ll admit it. But I have a defence – I lived in Italy for four years. Anyone who knows me knows that no day is complete without a morning and post-lunch espresso. Years ago, I gave up caffeine for 3 weeks during a detox cleanse, and somehow I managed to avoid it for 3 years. That is, until I had kids. I was forewarned that I would pick up the habit again, and of course, I did. But I have no regrets. There’s just something about freshly brewed espresso that I cannot live without. Leave it to me to incorporate espresso in a rich and delicious snack. Having said that, these aren’t kid-friendly, that is, unless you don’t ming forgoing nap time, or dealing with a caffeine-induced rambunctious child! You can easily prepare two batches and omit the espresso in the kid’s batter.
The perfect flourless cookies are hard to come by. There are so many interpretations of traditional cookie recipes, but they often fall flat, in terms of texture. The flavour’s there, but without the gluten, they loose their chewiness and tend to fall apart easily. The combination of walnut flour and gluten-free oats in this recipe for chocolate chip espresso walnut cookies makes for a delicious and nutritious substitute for refined flour, and also yield a similar texture to gluten-based cookies. Walnut flour is essentially pulverized walnuts. It’s rich and nutty, but that goes without saying. It’s just as delicious as almond flour but much cheaper, and yields the same results in terms of texture, flavour, and nutritional profile. The addition of rich chocolate chips, earthy vanilla and cinnamon, and natural sweetener take these wholesome cookies over the top!