I’m a baker at heart. I don’t think I’ve ever said this out loud, but Ina Garten is on my list of people I want to meet before I kick the bucket. I often use baking as a medium to express how much I love someone, so my family (of course) is constantly being showered in baked goods. I pour a little bit of my soul into what I bake and these chocolate espresso cookies are no exception.
These cookies are soft, chewy and rich. Coffee is my FAVORITE companion to chocolate and with a high quality espresso powder, you can add just a hint to deepen the taste of the chocolate or increase to transform it into a bold, coffee lovers delight.
In this recipe I chose to honor the coffee lovers in my life (that would be me).
These cookies are so incredibly soft and chewy. In fact they remind me almost of those classic ice cream sandwich cookies that have more of a cake texture with zero crunch. I paired these with some vegan ice cream and they were so soft that I opted to throw it in a bowl and eat it with a spoon (but I wouldn’t change a thing because it brought me back to my childhood).
Chocolate Espresso Almond Flour Cookies
- 3 cups blanched almond flour
- 1/2 cup cacao powder
- 2 Tsp baking powder
- 1/2 tsp salt
- 1/2 cup cashew butter
- 2/3 cup solidified coconut oil
- 1/2 cup stevia cane
- 2 Eggs (2 flax eggs = 3 tbsp flax meal with 6 tbsp water, allow to sit until texture changes, about 5 minutes)
- 1 tbsp Espresso powder
- 2 tbsp hot water
- 1 tsp vanilla extract
- 1/2 cup sugar free chocolate chips ( I like these)
Preheat oven to 350.
Mix almond flour, cacao powder, salt and baking powder in a medium sized bowl.
In the bowl of your standing mixer, add cashew butter, solidified coconut oil and stevia cane and mix until fluffy (about 1-2 minutes) Add In eggs one at a time and vanilla extract. Mix just enough to fully incorporate.
In the a small bowl, dissolve espresso powder in the 2 tbsp of hot water.
Add 1/3 of the flour mix to the wet ingredients, mixing well, then add another 1/3 and mix. Before adding the last bit of flour, first add the espresso and mix, then add the remaining flour.
Fold in the chocolate chips.
Roll into 1.5 inch balls and place them 2 inches apart on a baking tray lined with parchment paper or a silicon baking mat.
Flatten cookie dough with the flat bottom of a glass to 1/2 inch thickness.
Bake at 350 for 12-14 minutes or until tops and edges have a crisp texture.
Makes 24 cookies
(2.4 g sugar per cookie)
*Note: These cookies will be soft straight out of the oven and by the next day, if you store them in an airtight container like I did, they may even be extra soft, almost cake like. (Perfectly paired with our Chocolate Vegan Ice Cream for ice cream sandwiches, wink wink)