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
- 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
- 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.