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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.
I am saving this along with several other recipes that you have authored. I am making a vegan cookie gift for a friend, I have a great (actually incredible) chocolate cake recipe from an Aussie blog. I love these.
Ooh share that chocolate cake recipe! Please! Thank you! These have been a hit, even with my followers making them. We are a little obsessed with them here haha! 🙂
Lovely blog! These cookies look amazing. Chocolate and espresso are two of my favorite ingredients, especially when the word ‘double’ appears in front of them!
Haha thank you Saskia! If you like chocolate and espresso, check out my new post Dark Chocolate Espresso Biscotti! They are rich in chocolate flavor!!
http://thehealthyflavor.com/2012/10/31/virtual-vegan-potluck-dish-dark-chocolate-espresso-biscotti-tower/
Reblogged this on Foodie Joanie.
Wonderful! Thank you so much Joanie!! 🙂
My husband just LOVES these cookies. I have to rpomise to keep a batch around at all times. It is his after dinner treat and he usually can’t stop at one.
Oh thank you so much for that feedback! I really appreciate that. Funny you mentioned your husband…I just made a batch myself because my husband is obsessed with them! Thanks again 🙂
These look so delicious! And I love the edge of bourbon vanilla and applesauce! Wonderful!!
Thank you so much!! That Bourbon vanilla has such an amazing flavor and smell, so much better than regular vanilla! 🙂
Thank you so much Erika over at http://goodcleanfood.wordpress.com/2012/08/19/garden-fresh-sweet-potato-chili-with-creamy-polenta/
for that wonderful recognition of this recipe!! 🙂
THANK YOU! 🙂
Oh thanks so much Sophie33!! So glad you enjoyed them and thank you for trying them! 🙂
I need to make your strawberry spread this week..mmmmmm 🙂
I mean: They rocked!
I have made your lovely cookes & theyr ocked! 🙂 thanks again!
Ooh yes, like Tiramisu! YUM! They look and sound delicious!
Thank you Vegan Sparkles!! They’ve been a huge hit…I think I’ve made 7 batches now of them in the last week lol! And yes,aaahhh Tiramisu just happens to be my favorite dessert on the planet!!! Thank you for your sweet comment 🙂
Thanks a million! You made my day! 🙂
Oh wow, thank you so much! I’m honored especially being my blog is less than a month old! I will work on those responses and post! Thank you so much girl! 🙂
Absolutely, I would have never guessed your blog to be so new! I love what you put out there and share!
Hey there!! You’ve been nominated for the Very Inspiring Blogger Award because I’m enjoying Your blog thoroughly and you are among my favs.
Here are the next steps:
1) Display the award logo on your blog.
2) Link back to the person/blog who nominated you.
3) Reveal seven things about yourself.
4) List 15 bloggers that if you could nominate anyone for this award, name which blogs that would be and link to them.
Let me know if you have any questions and Congratulations!
Thank you so much!! They are all eaten up now, lol! Yes, please do and I hope you like them and let me know 🙂
Your cookies look just stunning & heavenly too! 🙂 I must make them soon! 😉
MMMMMMMM!