Espresso Chocolate Chip Cookie

Tired of feeling left out of the cookie game because of your dietary restrictions? Have no fear because this dairy free and gluten free espresso chocolate chip cookie cake is here!

Not only is this cookie deliciously cute with its chocolate chips peeking out, but it also packs a fun punch with its caffeine kick. Say goodbye to boring old cookies and hello to this quirky treat that will have your taste buds dancing with joy!

This cookie is proof that you don't have to sacrifice taste for your dietary needs. So go ahead and indulge in this guilt-free delight, and don't forget to share with your dairy and gluten-eating friends - they'll never even know the difference!

This Espresso Chocolate Chip Cookie is about to become your favorite recipe to whip out when your sweet tooth kicks in! 

For the Cookies:

1. To make the cookies, preheat your oven to 350°F. Grease and line a springform pan with parchment paper and set to the side.
2. In a large bowl, cream together the coconut oil, packed light brown sugar, Amoretti Madagascar Bourbon Vanilla and Espresso Coffee Extracts until smooth. Add in the coconut milk and unsweetened applesauce and mix well.
3. In a separate bowl, whisk together the GF flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until a dough forms. Fold in the chocolate chips.
4. Take your dough and place inside your springform pan. Making sure the batter is spread out evenly. Bake for 18-20 minutes (depending on your oven) or until the edges are slightly golden brown. Sprinkle flaky sea salt on top while still warm.

For the Frosting:

1. In a mixing bowl, cream together the vegan butter, powdered sugar, vanilla, and Amoretti® Brown Sugar Extract until fluffy and smooth.
2. Once the cookie cake has cooled, frost the edge of the cake with a piping bag and tip.
3. Top with a sprinkle of cinnamon and you're ready to devour your creation!