Espresso Almond Cookies
These cookies are the perfect solution for satisfying your sweet tooth cravings. With just 11 minutes of baking time, they can be whipped up in a jiffy to create a delicious, chocolate-filled dessert. Not only are these cookies quick and easy to make, but they are refined sugar-free, making them a healthier option for those conscious of their sugar intake. They are completely gluten-free and dairy free, allowing you to indulge without any of the guilt.
Additionally, they are kid-friendly, ensuring that even the little ones can enjoy a tasty treat. In under 30 minutes, you can have a batch of warm, freshly baked cookies ready to enjoy. Serve them with your favorite plant milk for a delightful combination or crumble them over ice cream for a decadent sundae or simply enjoy their chocolatey goodness as is.
This recipe is:
refined sugar free
kid-friendly
quick and easy
dairy free
gluten free
under 30 minutes
The best vegan meal prep you’ll see all day. Tag me over @chef_bai and I’ll repost for some extra love!
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Makes 13-15 cookies:
The Goods:
2 flax eggs (2 tbsp flax meal + 1/4 cup water)
1/4 cup melted vegan butter
1/2 cup almond butter
3/4 cup coconut sugar
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 cup oat flour
1 cup ground almond flour
1 tsp instant espresso powder
1 tsp baking soda
1/4 tsp salt
3/4 cup mini vegan chocolate chips
The Method:
Preheat oven to 350.
Into a big mixing bowl, add your flax egg, vegan butter, almond butter, coconut sugar, almond milk, vanilla extract and stir with a spatula until fully mixed.
In a separate mixing bowl, add your oat flour, almond flour, espresso powder, baking soda, salt, and stir the flour until everything is mixed.
Slowly add the dry mix to the wet mix while stirring continuously. One cup at a time for example.
Once you have a batter, stir in your chocolate chips. Let this sit for 5-10 minutes.
Grab a large baking sheet and line it with parchment paper. Using a 1 inch ice cream scooper, scoop the batter into balls and place them evenly spaced out on the sheet pan.
Using a clean mason jar or cup, gently smash the balls into flat circles by using the bottom of the glass and squeezing it down onto the cookie.
Bake at 350 for 11-13 minutes. Remove from the oven and let them cool completely.
Store in an airtight container for 5-7 days.
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