Ahhh, finally getting around to baking some Christmas cookies. And Christmas cookies, to me, means gingerbread cookies! Everyone has a special cookie that brings them back to Christmases of their childhood, but for some reason or another, my heart is with this particular treat. Thinking of making some gingerbread cookies, I wanted to make a different version to take them up a notch. Not that you really can make gingerbread cookies any better than they already are…except if you add chocolate and espresso! Tell me you’re not interested now!
I’m not a crazy Christmas person. Now don’t get me wrong, I absolutely love Christmas…that’s not what I meant. But as far as doing this or that because it’s part of the Christmas season traditions, I’ve never really had set traditions to stick to in the past. We would occasionally go see lights somewhere growing up, or attend a Christmas performance at a local church, or maybe even get lucky enough to attend a tacky Christmas sweater party. But nothing really stands out as a tradition.
This year is the hubs and my first Christmas together, and for me, that means starting our own family traditions. We have our own little 3 ft tall Christmas tree, lights are strung in fun places around our apartment, and I keep a candle lit that smells like a Hickory Hearth. It’s not a lot, but even the simple things we’ve done make our home feel like Christmas.
Cookie baking is something I want to implement in our Christmas family traditions, and these Chocolate Espresso Dipped Gingerbread Cookies are a great edition to the new Christmas cookie tradition here in the Yates household. There’s so much to do around this time of year, so these cookies have got your back by being quick and easy to make. They’re festive, but a little quirky with their chocolate-espresso edition.
So if you’re in the gingerbread-loving stage of life, you’re gonna have to give these babies a try because they’ll really rock your world in the gingerbread department. A perfect cookie to give to neighbors, share with coworkers, or hoard in your own kitchen…don’t worry, I got your back, your secret’s safe with me. They’re pretty guilt-free, being gluten-free and low sugar… no harm from a little gingerbread cookie indulgence.
If you make these, I’d love to hear about your thoughts! As well as what your favorite Christmas cookie is!
- 2 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 tbs ground ginger
- 1/4 c. molasses
- 1/4 c. coconut oil, melted
- 1/2 cup semi sweet chocolate chips
- 2 tbs coconut oil
- 1 tbs ground espresso or coffee
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, and spices in a medium sized bowl.
- Add in oil and molasses and stir until well combined.
- Divide into 12 cookies, shape and place on ungreased cookie sheet.
- Bake for 10 minutes.
- Allow to cool.
- While cooling, prepare chocolate for dipping.
- Heat semisweet chocolate and coconut oil in a stovetop pot until melted.
- Stir in espresso or coffee.
- Once cookies are cooled, dip half of cookie into chocolate and set back on pan to harden.