Vegan Double Chocolate Espresso Almond Cookies
Vegan Double Chocolate Espresso Almond Cookies. These are super chocolatey, soft, moist, rich in flavor from the almond flour and robust from the espresso. These are also a favorite with family and friends.
Servings: 18 -20
Calories: 156kcal
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.
Notes
It's imperative that you use a superfine blanched almond flour for these cookies to turn out right, otherwise the batter will be too wet and they will stick to the bottom of the paper. I recommend using Honeyville, Nuts.com brand or King Arthur Flour or another brand that is not gritty at all.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 23.7g | Protein: 1.9g | Fat: 6.7g | Saturated Fat: 2.3g | Sodium: 89mg | Potassium: 42mg | Fiber: 2.4g | Sugar: 16.5g | Calcium: 35mg