Chocolatey, fudgy, chewy, gooey…need I say more? These cookies take me back to the good ol’ days when one of my favorite ice cream flavors was a decadent chocolate coffee ice cream studded with chunks of almonds and chocolate brownie chunks.
I turned it into a cookie and it’s healthy…it’s revolutionary.
A rich chocolate cookie with hints of coffee. Gooey chocolate chunks and chunks of almond. 100% gluten-free and vegan.
I would continue on and describe every little bit of this cookie…but I think you deserve the recipe already.
It is…
- Gluten-free
- Vegan
- Simple
- Easy
- Healthier than your average cookie
A rich chocolate cookie with hints of coffee. Gooey chocolate chunks and chunks of almond. 100% gluten-free and vegan.
- 1 ¾ cup almond flour
- 1 tbsp tapioca flour
- 3 tbsp cocoa powder (recommend dutch processed)
- 1 tbsp instant coffee
- ¼ tsp sea salt
- ¼ cup melted coconut oil
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
- ¼ cup chopped almonds
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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In a large mixing bowl, whisk together flours, cocoa powder, coffee, and salt. Stir in the rest of the ingredients.
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Taking 2 tbsp of dough at a time, roll into balls and evenly space on the baking sheet. Slightly flatten with the palm of your hand. Bake for 10 min. Cool for 5 min. before transferring to a wire cooling rack. If you're impatient like me…just eat them right away. (Optional) Sprinkle on a bit of flaky sea salt before diving in.
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