Almond Espresso Cookies

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Contributed by: Kyra Corrigan

The perfect afternoon, guilt-free pick me up! These almond espresso cookies are soft, fudgy, vegan and refined sugar-free. I highly recommend making a double batch because these cookies won't last long!
More Information >>

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$0.00
The perfect afternoon, guilt-free pick me up! These almond espresso cookies are soft, fudgy, vegan and refined sugar-free. I highly recommend making a double batch because these cookies won't last long!
More Information >>

PRODUCT INFORMATION

Ingredients

1 ¼ cup organic spelt flour
¼ tsp Himalayan salt
1 cup almond butter
4 tbsp organic coconut oil
1 tbsp hot water
1 tbsp organic espresso coffee
3 tbsp organic cocoa powder
4 tbsp organic maple syrup
1 tsp vanilla extract
Organic pepitas & espresso coffee to top

method

  1. Preheat oven to 180 degrees. Line a tray with baking paper
  2. In a small bowl, mix coconut oil and water together. Gently heat in the microwave for 10-30 seconds, then add espresso powder and stir until dissolved. Set aside
  3. In a large bowl, whisk together spelt flour, cocoa powder and salt.
  4. Add almond butter, maple syrup, coffee mixture and vanilla. Stir with a rubber spatula until well combined.
  5. Roll tablespoons of the mixture into balls and place on lined tray. Flatten with the back of a wooden spoon, then sprinkle with pepitas and espresso powder if desired.
  6. Bake for 8-10 minutes. Allow to cool on a wire rack, then enjoy!

*Optional: Drizzle with melted chocolate or add 1/3 cup of chocolate drops to the mix for a mocha inspired cookie!

Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
High Fibre
High Fibre
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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