Meet my all-time favorite cookies. Vegan Double Chocolate Espresso Almond Cookies. These are everything I dream of in a cookie...super chocolatey, soft, moist, rich in flavor from the almond flour and robust from the espresso. These are also a favorite with family and friends.
These are one of my most popular cookies I've ever created and are continually requested from friends and family. Every single person who has had them asks for a batch again. I guess people love chocolate and espresso....I know I sure do! It's my #1 favorite combo out of any combo out there. The almonds give these cookies such moisture and flavor, while the applesauce makes them incredibly soft and lighter than air.
I originally posted these (in 2012!) back on my old blog, The Healthy Flavor, that has obviously since been forwarded to this blog. It's one of my oldest recipes, yet still one of my favorites. The photos are pretty bad though, so a new post with new photos was in order. Since first posting them, a couple of bloggers have made them, reviewed and raved about them.
This recipe is from my old blog, so it is 11 ingredients instead of 8, but it is one of my most popular cookie recipes to date and worth it and is so easy to make! They are absolutely, hands down, my FAVORITE all-time cookie!
These are vegan, oil-free, made with almond flour and coconut sugar and are simply divine.
I really hope you all love these Vegan Double Chocolate Espresso Almond Cookies! They truly are a huge hit with every single person who makes or eats them. Be sure to leave me feedback below after you make them! You can also tag me on Instagram using my hashtag #thevegan8, so I don't miss it!
Double Chocolate Espresso Almond Cookies (Vegan, Oil-Free)
Vegan Double Chocolate Espresso Almond Cookies. My ALL-TIME FAVORITE COOKIES. These are everything I dream of in a cookies...super chocolatey, soft, moist, rich in flavor from the almond flour and robust from the espresso. These are also a favorite with family and friends.
15 minPrep Time
10 minCook Time
25 minTotal Time
5 based on 3 review(s)
1 cup (112 g) super fine blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bob's Red Mill is not recommended, as it produces too flat and gritty results)
3/4 cup (90 g) all-purpose or whole wheat pastry flour
1 cup (192 g) coconut sugar
1/4 cup (36g) cocoa powder
1/2 teaspoon (3g) fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
3/4 cup (180g) dairy-free semi-sweet chocolate chips (or use chunks for a more gourmet/bakery result, my original version I used chunks)
2 teaspoons fine quality ground espresso powder (I LOVE Illy & recommend it for this recipe. It can be found at Krogers, Williams Sonoma or ordered on Amazon)
1/2 cup + 2 tablespoons (150g) unsweetened applesauce
1 teaspoon (5g) vanilla extract
1 1/2 teaspoons (8g) lemon juice or apple cider vinegar
Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.
Preheat an oven to 375 degrees and line 2 dark metal sheet pans with parchment paper, not foil. These will bake better on dark metal pans, than aluminum. The bottoms tend to not brown well on aluminum.
Add the first 8 ingredients (almond flour through to the baking powder) to a large bowl through a strainer (to catch any lumps) and whisk very well. Stir in the chocolate chips.
In a separate small bowl or mug, combine the espresso with the wet ingredients (applesauce, lemon juice and vanilla). Now, add the wet ingredients to the dry and stir until all incorporated and a sticky dough forms. It will seem too dry at first, but trust me, keep stirring and pressing the dough with the back of the spoon until it is thick, wet and sticky.
Drop by large spoonfuls, spaced about 2 inches apart, as they will spread. Do not spread out or flatten the dough, it should be soft and a little loose. Bake each pan separately on the middle rack for 10 minutes. Let them cool on the pan for 10 minutes and transfer to cool completely on a rack. Bake the 2nd pan while the 1st pan is cooling.
The Vegan 8
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!