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Gluten-free Jamocha Almond Fudge Cookies
A rich chocolate cookie with hints of coffee. Gooey chocolate chunks and chunks of almond. 100% gluten-free and vegan.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 Cookies
Ingredients
- 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
Instructions
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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.