Double Chocolate Espresso Cookies

If you love mochas, read on. If you love chocolate, read on. If you love coffee, read on. If you love rich cookies, read on, my friend ;)

Makes 10-12

Ingredients

1 flax egg (1 tbsp ground flax seed + 3 tbsp water, mix, let sit 5 minutes)

2 tbsp ground espresso or ground dark coffee

1/2 cup almond butter (cashew butter or tahini would work well as substitutes. Try to stay with something more neutral tasting rather than peanut butter)

1/4 cup coconut oil 

1/3 cup maple syrup

1 tsp vanilla extract

1 tsp baking soda

Dash of salt

1/2 cup cacao powder (or cocoa powder)

1 1/2 cups almond flour

1/2 cup dairy-free dark chocolate chips 

Directions

Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside. Mix your flax egg in a medium mixing bowl. Let sit 5 minutes to thicken. Meanwhile, measure out the almond butter and coconut oil.

Add espresso grounds, almond butter, coconut oil, and maple syrup to the mixing bowl. Mix well, then add vanilla, baking soda, salt, cacao powder, and almond flour. Mix until all ingredients are well-incorporated. Stir in chocolate chips. Using a large, rounded cookie scoop, evenly space cookies onto sheet pans, 5-6 on each. Do not flatten. Bake for 8-10 minutes. Allow to cool on sheet pan.

Optional: Sprinkle on some flaky sea salt to cookies as soon as they come out of the oven. Yum! Enjoy. 

If you make these and love them, be sure to share your creation on Instagram and tag me @theglowblueprint!