Dark Chocolate Espresso Cookies
Being a cookie addict isn’t so bad, it means I’m always looking to create new cookie recipes and new flavour pairings. I have recently really developed a taste for coffee, I always drank it but now I’m starting to enjoy it more, if that makes sense. So you’ll start to see it become more of a feature in more recipes! For non-coffee lovers there’s tonnes more cookie recipes on the blog to satisfy that inner cookie monster.
Cooks in 20 Minutes
200g ground almonds
2 tbsp. coconut oil
2 tbsp. cacao or cocoa powder
1 tbsp. strong instant coffee
4 tbsp. brown sugar or coconut sugar
1 tsp. vanilla
1 flax egg (1 tbsp. milled flaxseed soaked in 3 tbsp. water for 15 mins)
60g broken dark chocolate pieces
Preheat the oven to 180•C.
In a large bowl combine all the dry ingredients (ground almond, sugar, coffee and cacao) and stir to combine.
Add the wet ingredients (coconut oil, flax egg, vanilla).
Fold in the dark chocolate.
From the dough, make 8 large cookies and place them on a flat baking tray.
Bake for 10- 12 mins (oven must be preheated).
Let cool fully to allow them to set and firm up so they don’t break.
Store in an airtight container for up to 7 days.