Double Chocolate Mocha Cookies
These gluten-free, dairy-free almond flour cookies are a delightful treat for chocolate lovers. With a rich blend of almond flour, cacao powder, and a hint of coffee flavor, each bite brings a burst of indulgence. The addition of chocolate drops throughout the cookie provides a satisfying burst of sweetness in every bite. Bake up a batch and enjoy these delicious cookies with a cup of tea or coffee for the perfect treat on a cozy afternoon.
— Constant Cookbook
Ingredients
- 2 ¼ cups blanched almond flour
- ¼ cup cacao powder
- 2 tablespoons organic decaf coffee, espresso grind
- ½ teaspoon baking soda
- ½ teaspoon celtic sea salt
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ¾ cup chocolate drops
Instructions
- In a large bowl, combine almond flour, cacao powder, ground coffee beans, baking soda and salt
- In a small bowl, stir together grapeseed oil, agave and vanilla
- Stir wet ingredients into dry and then mix in chocolate drops (or chunks)
- Drop dough by heaping tablespoonfuls onto a parchment paper lined baking sheet
- Bake at 350°F for 7-8 minutes
- Cool and serve
Yield
Makes 24 cookies
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