Dark Chocolate Espresso Cookies
Chocolate meets coffee in these Double Chocolate Espresso Cookies. Your ultimate indulgences just got a healthy makeover in these vegan, gluten-free and paleo cookies.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Bake
- Diet: Vegan
Ingredients
Scale
- 1 cup almond butter*
- 3 shots strong espresso, hot
- 2 tbsp ground flax
- 1/3 cup good quality, unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- sprinkle of sea salt
- 1/4 cup good quality chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine almond butter and espresso.
- Stir in flax, cocoa powder, coconut sugar, baking soda and sea salt until it all comes together.
- Stir in chocolate.
- If mixture is a little wet (this will depend on your almond butter), place batter in fridge for 30 mins to set.
- Roll dough into 1 tbsp sized balls and flatten with palm directly onto the cookie sheet.
- Bake for 10-12 mins. Remove from oven and let cool on sheet for 10 mins before removing from sheet. This step is important, do not attempt to remove them from the sheet before 10 mins is up.
- Remove from sheet and allow to cool completely.
- Store in an airtight container for up to 3 days.