Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}

When we attend a “get together,” I always like to take a sweet treat that’s healthy but hopefully, not one that tastes healthy (and of course, one that will get rave reviews!).  You know what I mean?  I’m happy when someone else says, “Oh, yay, an allergy-friendly something I can have!”  This grain-free cookie recipe fits the bill.  We attended a book swap recently and these were all gone within minutes (in my defense, I DID warn the mamas that they contained espresso!  I can’t be held responsible for the aftermath, can I?).   Speaking of book swaps, did I mention how my Blue won my heart for the thousandth time the other day?  We were snuggled together, our books in hand, and he sniffed his book and sighed.  “Mama, (as if this was a new revelation) did you ever notice how old books have a special smell?  I love it.”  Be still, my heart.




They’re a cookie that you can enjoy almost-guilt-free for breakfast, because they’ve got nourishing ingredients.  Plus, they’ve got your morning coffee mixed right in!




If you like (we always do), freeze half the dough in cookie-sized scoops and save it away for another day.


espresso breakfast cookies


I’ve called the chocolate chips optional, but really, should extra chocolate ever be optional?  You could, however, substitute chocolate chunks, dark-chocolate-covered espresso beans, or cacao nibs.  Always an option.




Make these, and let me know what you think!


Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}
Prep time
Cook time
Total time
A grain-free, naturally sweetened cookie flavored with cocoa, cinnamon, and hazelnut that is Paleo friendly and gluten-free.
Recipe type: Paleo
Serves: 24 cookies
  • 2 eggs
  • ⅓ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon hazelnut extract
  • 1 teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 2 cups hazelnut or cashew flour (may substitute almond flour)
  • ½ cup tapioca flour
  • ¼ cup cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips (optional)
  1. Preheat oven to 350 degrees and line two rimmed baking sheets with parchment.
  2. In a large bowl with electric mixer, beat together eggs with oil, maple syrup, hazelnut extract and cinnamon.
  3. Add espresso powder and nut flour and mix till combined.
  4. Scrape sides of bowl and add tapioca flour, cocoa, soda and salt, mixing again just until combined.
  5. Stir (by hand) chocolate chips into batter.
  6. Drop by rounded tablespoons onto lined cookie sheet, about 1-1/2 inches apart.
  7. Bake at 350 degrees for 12-15 minutes, or just until tops are firm.


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