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Almond Espresso Cookies

Almond Espresso Cookies
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!

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!

Buy Ingredients

  • Wholegrain Milling Organic Unbleached White Spelt Flour  Organic Unbleached White Spelt Flour 5KG

    Organic Unbleached White Spelt Flour 5KG

    $44.50
    .
    .
    .
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  • Organic Pepitas 200g

    Organic Pepitas 200g

    $7.25
    .
    .
    .
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  • Himalayan Rock Salt - Fine 600g

    Himalayan Rock Salt - Fine 600g

    $6.95
    .
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    SKU:
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    $6.95
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  • Honest to Goodness Organic Cocoa Powder

    Organic Cocoa Powder 350g

    $9.95
    .
    .
    .
    SKU:
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  • Organic Maple Syrup 1L

    Organic Maple Syrup 1L

    $39.50
    .
    .
    .
    SKU:
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  • Organic Virgin Coconut Oil 500ml

    Organic Virgin Coconut Oil 500ml

    $11.50
    .
    .
    .
    SKU:
    OICOCH2G2.500
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  • Australian Almond Butter 1KG

    Australian Almond Butter 1KG

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    .
    .
    .
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