These cookies are insanely good, grain-free, and vegan- they also may give you a nice boost due to the espresso-you never know. If you’re feeling crazy (like I was) add in everything you can find in your kitchen, like walnuts, chocolate chips, and gluten free pretzels- you will not regret it!
1 1/2 cups almond flour
1/4 cup coconut flour
2 ounces ground espresso
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar
1/3 cup + 1 tablespoon coconut oil (softened, not melted)
1/3 cup + 1 tablespoon almond butter (well stirred, not oily)
1 chia or flax egg (1 tablespoon ground chia or flax mixed with 3 tablespoons water, let sit for 10 minutes)
1 teaspoon vanilla extract
1/3 cup dark chocolate chips
flakey sea salt, to taste (for topping, optional)
Optional add ins:
1/2 cup gluten free pretzels, broken into pieces
1/3 cup walnuts, lightly chopped
Preheat oven to 350 degrees F.
In a medium sized bowl, combine the dry ingredients (except coconut sugar) until well incorporated (almond flour, coconut flour, espresso, baking soda, and sea salt).
In a separate medium sized bowl, add the coconut sugar and softened coconut oil and beat until fully combined using a hand mixer (can do this by hand if you don’t have a hand mixer). Next, add in the almond butter, chia egg, and vanilla extract and beat until fully combined.
Finally, slowly incorporate the dry ingredients into the wet until a consistent dough forms. The dough won’t be super thick, but it shouldn’t be runny either. At this time incorporate the chocolate chips and any other optional add-ins.
On a parchment lined baking sheet, add cookie dough (rolled into evenly sized balls and then flattened to form a cookie shape), and place into the oven for 12-15 minutes. You might need to make these in two batches depending how big your cookies are.
*Note: I like to form the dough into the shape I want the cookie to be once it’s baked. Cookies don’t always spread the same in gluten & grain-free baking, so I like to make sure it’s already in cookie formation!
(also good as breakfast on coconut yogurt with berries!)