Preheat oven to 350 degrees F. Add all ingredients except for the espresso beans to a bowl and mix until just combined. Stir in roughly ground espresso beans.
Using a cookie scoop or a spoon, form balls equal to about 1 ½ tablespoons and place them on an ungreased baking sheet. Using the bottom of a flat glass, press down on each dough ball to flatten each cookie to approx. ½" thick.
Bake for 8-10 minutes, or until the edges are lightly browned and the tops have set. Let cookies cool on the baking sheet for about 10 minutes so they set up some more. Transfer cookies to a wire rack to cool completely.
Make sure your almond butter is nice and stirred up before using so the oils are evenly mixed in.