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What could be more perfect than chocolate? Hmmmmm…..espresso with chocolate! Those two flavors compliment each other so perfectly. To make it even more scrumptious…a little almond flavor from almond flour to further enhance them. The almond flour gives an amazing nutty flavor, texture and moisture to these cookies. It’s shocking that they are oil-free and dairy-free, they are truly the best cookies I’ve ever made.
These vegan cookies are pillowy, soft and chewy cookies, like you’ll find in a bakery. These have become the most popular cookies among family and friends. Considering none of them are vegan, I’d say that’s saying a lot!
Update: See my more recent post and better photos of these Vegan Double Chocolate Espresso Almond Cookies here!
Double Chocolate Espresso Almond Cookies
Ingredients
- 1 cup almond flour
- 3/4 cup all-purpose or whole wheat pastry flour
- 1/4 cup raw cacao chocolate powder a more authentic chocolate taste
- 1 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground espresso powder use a quality strong espresso like Illy-it makes a difference-I love Illy the best
- 1 teaspoon Madagascar bourbon vanilla
- 1/2 cup plus 2 tablespoons applesauce leveled off (sub the 2 Tbsp with oil for a richer cookie)
- 1 1/2 teaspoons lemon juice
- 3/4 cup dairy free chocolate chunks not chips, chunks will give more of a bakery/gourmet feel (I use Enjoy Life brand)
- Optional: Evaporated sprinkling sugar for the tops
Instructions
- 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.
- 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 to 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 spoonfuls using a melon scooper or large spoon. A scooper will give more even shapes, but totally not necessary. Do not spread out or flatten the dough. Top with sprinkling sugar if desired for a decorate look. Bake the first pan 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.
Hi Brandi,
Can you please tell me which of your cookie recipes do not need to be refrigerated? I am making them for xmas gift baskets. Thanks
Hi Christine! Pretty much any of them are fine at room temperature. The only ones I can think of that I refrigerate is the Iced Oatmeal Cookies and that is only to originally set the icing but if left out for awhile at room temp, the icing hardens anyways. Just make sure to use the lite coconut milk I recommend. I typically don’t keep cookies in the fridge, but moreso muffins. Hope that helps!
I made these cookies yesterday morning for a reception at my church’s Carol Sing. I made one batch, tasted the cookie and immediately made more, because I knew that they would be a hit! Sure enough, they were eaten all up, and a friend sent me a Facebook request first thing this morning for the recipe! The best cookie ever. Thanks!
Haha, love it! Back-to-back batches and “best cookie ever” is what I love to hear! Thank you so much for taking the time to leave wonderful feedback!
Thanks for all the tips Brandi.Love this recipe. I’ve never tasted an espresso cookie before. Next Chinese New Year, I’m gonna bake my own using your amazing recipes! 很高兴认识你 (Great to know you!) 🙂
Thank you Danny! Sorry I just got this message! I hope you enjoy this. It is my most popular cookie recipe with friends! 🙂
Brandi, are these the double chocolate espresso cookies you mentioned??? I need to bake these!
Yes, Alice!! They are my most requested cookie among friends (and the Supersized chocolate chip ones)! If you make them, I definitely recommend using chocolate chunks as I did and not just chips, and grind your almonds (more moisture). I’m sure you’d love them or my chocolate chip ones 🙂
Thanks Brandi!