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
- 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
- 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.
- 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.