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. Oil-free and dairy-free.
VEGAN DOUBLE CHOCOLATE ESPRESSO ALMOND COOKIES
Meet my all-time favorite cookies. 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 back in 2012 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 were 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.
You can see their reviews below:
Sensual Appeal Blog reviewed them here
Good Clean Food reviewed them here
ALMOND FLOUR COOKIES
Almond flour is pretty magical in baking, especially when baking oil-free. I use it in a ton of my desserts because I love the richness it provides to cookies, cakes and muffins, without having to use any oil! If you are interested in learning how to bake oil-free, check out all my tips and tricks at How to Cook and Bake Without Oil.
MORE THAN 8 INGREDIENTS
Since this recipe is from my old blog, 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. The flavors are out of this world and the texture is perfectly soft.
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!
Other Vegan Cookies to try:
- Vegan Almond Butter Blossoms
- Chocolate Coconut Cookies
- Oatmeal Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Chai Coconut Oatmeal Cookies
- Old-fashioned Iced Oatmeal Cookies
Vegan Double Chocolate Espresso Almond Cookies
Ingredients
- 1 cup (112g) SUPERFINE blanched almond flour If yours isn't superfine, you will end up with too wet or dense cookies.
- 3/4 cup (96g) all-purpose or whole wheat pastry flour
- 1 cup (192g) coconut sugar
- 1/4 cup (24g) unsweetened natural cocoa powder
- 1/2 teaspoon fine 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
- 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 flours and baking in general, it is a good idea to use a scale for accuracy. Otherwise, scoop out an overflowing cup from the bag of flour and level off with a knife or your finger. With almond flour, you want to scoop it out and gently pat it down in the cup and level off.
- I use this scale.
Instructions
- Preheat an oven to 375°F 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. And do NOT use a silpat, they will stick!
- 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. They should be puffed up and firm along the edges. Due to oven variances, yours may need another minute or two. Let them cool on the pan for 10 minutes and then use a thin spatula to remove and transfer to a rack to cool completely. Don't try to pull them off the paper with your hands or they may stick or fall apart. Bake the 2nd pan while the 1st pan is cooling.
I have to make these cookies, I saw this recipe before it went on the back burner and I am so glad to see it again.
Thank you Erika! These are definitely fluffy/cakey and are SO SOFT and robust with flavor! I know a few people who use Xylitol regularly and are totally fine with it. You’d probably be fine with small amounts, but yeah, one should just start out with a small amount. I’m so paranoid, that I knew it wouldn’t be a good idea to do the whole recipe with Xylitol, lol! 🙂
I can’t wait to try this recipe, Brandi. Is it the one you commented on in my “can’t we all get along cookies” post that you said people would post but not credit to you? I can see why it’s so popular – it looks and sounds delicious. Thanks for being so honest about xylitol. While I really should use sugar substitutes, given the crazy amounts of dessert I make, a lot of them scare me, or like Stevia, leave such a weird taste that I won’t use them. I like your idea of using maple syrup as your go-to sweetener. Natural all the way, baby!
Yes, Nancy! This is the one! I was so upset I removed the old recipe for quite awhile. I obviously have now posted it again…oh well…I realized that if I’m going to have a food blog, I can’t control what others do. I just have to believe in the whole karma thing and keep doing what I love 🙂
I hope you love them if you try them!!
Thank you Tonette! Aspartame is artificial and definitely dangerous…I’d stay far away!
Aspartame gives me immediate headaches, even with a mistaken sip of diet soda. I already have Lupus; I have heard that if aspartame does not actually cause lupus, it will trigger in people who are predisposed.Bad stuff.
I agree…maple syrup is natural, practically unprocessed and does not make me feel weird afterwards. I agree…all these other sweeteners have so many different opinions every other week!
Haha, oh no! Gas is not good!
Oh, yeah possibly, lol! I think it’s awful!! Do you use the powdered white stuff or drops? I’ve heard they taste different…
I use both depending on what I am using them for. I think the liquid is great in iced coffee 🙂 I use NuNaturals. I have a feeling it all depends on the brands!
Ok, I will definitely have to try the NuNaturals. Thanks girl!
Thanks so much Uru!
Any sweetener in excess is bad, whether “natural” or not! So, controlling it is important! 🙂
Me too Danny!
Thank you!
Hi Brandi How are you doing ? Your photos as always look so good and that is equal to your recipes too… We are making right here right now a vegan baked cherry and blueberry cheesecake with Xylitol… I too have stevia which I do not mind however some people have said it is slightly bitter after taste !!! Great recipe !!
Thank you so much Thom! I’m doing great! Oh, that cheesecake sounds fabulous! I’ve heard the stevia Nunaturals liquid drops taste much better. I will have to try those!
Hahaha! Yes, too much gas is not a good thing! Thanks girl! They are very fudgy and my favorite dessert I’ve ever made 🙂
You’re so sweet Sophie! Thank you my dear!
Yum! These look so good!
I just made these last night and they are amazing!! The perfect combination of fudgy and cakey and the espresso powder brings out so much more of the chocolate flavor it’s a must!! These taste like they are from a high end bakery and I bet no one could guess they are actually kind of healthy!! 😉 lol Thank you for such an amazing recipe!!! Love your blog!!
Thank you so much Jenn for the amazing feedback!! Wow, such a wondeful compliment, you made my day! They are a favorite around here with family and friends for a reason, too. There really is no better combo than chocolate and espresso, is there??!! Thanks again 🙂
I just made this and I was so stupid because I forgot the coconut sugar! Amazingly, they still turned out delicious! I just sprinkle it on and they tasted great!
Haha! That is so funny, but remarkeable they still were delicious, that makes me happy! Thank you so much for letting me know! 🙂
haha I redid them and they turned out even greater! I will DEFINATLY be making these again!!!
These cookies are amazing! So easy to make and delicious!
I’m thrilled you loved these Joanna, thank you very much for the feedback!
I made these with organic evaporated cane juice but the rest of the ingredients were as written. I am not real careful at measuring but they still came out fantastic! I can see why they are your favorite vegan cookies. The crispy edge and gooey center are delectable. Your recipes never disappoint. Thanks!
Awesome Lori, so happy to hear that! Thank you so much for the wonderful feedback. Mmmmm, reading your comment is making me crave them, lol!
Brandi, these are delicious! Thank you for creating them. 🙂
These cookies are amazing! I had just the right amount of everything to make a batch of these, and like all of Brandi’s recipes—not only did they not disappoint, they exceeded our expectations! These cookies are the real deal, and will win over anyone who likes a sweet treat!
Thank you Brandi, for all the time you spend in developing these amazing recipes for us! You are amazing! XOXO
Hi Brandy!!! Happy new year, girl! Excited for the new recipes coming in 2018 and for your cookbook!!
I made those amazing – delicious -best cookies ever yesterday and apart they tasted like heaven, I`m not sure why they didnt get the right texture after cooked. I used a scale and measured all ingredients. I cooked on a silicon sheet for 10min, and even after cooling in the fridge for hours they didnt get hard enought for me to remove them properly, they still a bit stick. I`m wondering what I did wrong… Any idea? Maybe I should cook longer? Maybe I need to cook on a metal sheet? Hope you can help me before I bake the next bacth!!! Thank you for this delicious recipe! Muah!
Hi Tatiana! Yes, I know exactly the issue, the silicone! That’s why I always recommend baking on parchment paper on a metal sheet. Silicone mats and bakeware tend to stick or be gummy and bake sticky cookies that don’t release well. Since these cookies are not made with oil or butter, that will make them stick even more. Use parchment paper and it works perfect everytime. I’ve been baking these for years and they are always perfect. Try the parchment and metal pan and it will be much better. 🙂 🙂
Hi Angelica, if they were stuck to the paper then they weren’t done baking. Mine are never stuck to the paper. Another possible reason this happens is if your batter is too wet, which can happen with an almond flour that is not finely ground enough. What brand did you use? Also, did you sub the wheat flour or use a homemade applesauce or change anything?
I made these today…They smelled amazing while baking and taste like brownies, however my cookies did not spread at all. I did not have any espresso powder but they still tasted great. My daughter is vegan and learning to cook and bake, She was trying another recipe for banana cookies…(they were a fail) she tried to rescue them by adding peanut butter frosting…so we also added some frosting to the chocolate cookies…it was a match made in heaven! It did add powdered sugar to the cookie…but I am sure there is a peanut butter frosting recipe that can be made with coconut sugar. I am new to alternative sugars and flours but am having fun experimenting. Thanks for the recipe, it is a keeper!
Hi Diana! So glad you enjoyed them! If they didn’t spread, it sounds like measurements were slightly off. Did you weigh everything?
Hi Brandi,
I just made these today. They were amazing! Having made your snickerdoodles, I knew that this wouldn’t miss, but I was pleasantly surprised by how fudgy the texture remained even after spreading the way it did. Definitely put room between these, and weigh ingredients if you’ve got a scale. And if you’re hesitant because you don’t know if you want coffee in your cookie, I wouldn’t worry about it; the coffee boosts the chocolate but didn’t assert its own flavor to me or to the people in my family that tried it.
For people wondering whether making these will be a good idea, I believe it will be. No weird ingredients, it comes together super easily, no oil, etc. — all of Brandi’s signature virtues in a recipe are on display here. Thinking about adding walnuts to these in a future batch.
Thanks Brandi! Hope you and yours stay healthy.
-R.I.
You are the sweetest Reese, thank you for a lovely review!!
Hello 😊
I’ve made these cookies a few times and they’ve turned out amazin :))
Thank you so much !
I’ve used homemade applesauce and Bob’s red mill superfine blanched almond flour. Could I use homemade ground almond flour instead? With or without skin ? Blanched almonds or lightly roasted ?
Hi! The only thing is grinding up almonds into a flour is different than store-bought blanched almond flour. Blanched almond flour has the skins removed, are blanched, dried and ground, so it makes for a more moist almond flour versus just grinding up almonds. Also, grinding them up at home will never be as fine as store-bought, so you can definitely experiment, keeping all of that in mind! But yes, if you do, definitely try the blanched almonds, not roasted.
Hello 😊
Would you be able to tell us the calorie count per cookie / for this recipe?
Hi, so sorry I missed this! I’ve added it to the recipe card now.
Absolutely fabulous cookies! One of our favorites.l Followed recipe exactly except for substituted brown sugar for coconut sugar ( which I did not have). They turned out great.
So wonderful to hear!
Hello
Could I use GF all purpose / whole wheat pastry flour instead of regular ?
Hi, yes, it’s actually listed on the recipe card that whole wheat pastry flour can be used!