Recently, I created a flickr group so that all of you can share photos of recipes that you make from elanaspantry.com. I know that some of you enjoy uploading photos to the comments section and I love seeing your shots of my concoctions. So please, feel free to upload your pictures to the elana’s pantry flickr group. Can’t wait to see ’em!
The vegan cookies above are pictured with my cashew milk and were quite a lot of fun to make. Even more fun to eat. Here’s my story.
I like to cook. Let’s face it, I’m cooking all the time. It’s an outlet for me. Kinda like painting a wall. I find the repetitive nature of baking especially soothing. Combine the dry ingredients, mix into the wet, bake, cool, etc. For me, it’s pretty much the same every time.
I’m not always focused on the outcome of my baking adventures, though I am usually satisfied. Generally speaking though, it’s not often that I get pumped up about a dish I make and become emphatic.
Today however, is altogether different. These cookies taste so good that I cannot stop eating them –they’re slightly addictive, so watch out!
Double Chocolate Mocha Cookies
Ingredients
- 2¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- 2 tablespoons organic decaf coffee beans, espresso grind
- ½ teaspoon baking soda
- ½ teaspoon celtic sea salt
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ¾ cup chocolate chips
Instructions
- In a large bowl, combine almond flour, cacao powder, ground coffee beans, baking soda and salt
- In a small bowl, stir together grapeseed oil, agave and vanilla
- Stir wet ingredients into dry and then mix in chocolate drops (or chunks)
- Drop dough by heaping tablespoonfuls onto a parchment paper lined baking sheet
- Bake at 350°F for 7-8 minutes
- Cool and serve
These cookies are based on a recipe by my favorite food blogger, Heidi of 101Cookbooks. Her recipe is called “Triple Chocolate Espresso Bean Cookies” and has candy coated espresso beans in it which sounds absolutely amazing!
I find her blog to be a constant source of inspiration. Further, in this recipe, I really like her use of ground coffee in the cookies.
Yes, this recipe uses plain old ground coffee in it!
Kelly says
Wow, we must be on the same wavelength! I just made some similar cookies, using wet almond meal left over from straining almond milk. That’s so funny! Yours look amazing! I love idea of adding coffee. Yum!
jessica says
i’m commenting on these all over this morning but i haven’t been able to stop thinking about them, i think i even had a dream about them last night…these cookies are so good, so perfect, so you!
Hayley says
I bet a little spice would be perfect in these. Thanks for sharing!
VeggieGirl says
Absolutely magnificent.
gfe-gluten free easily says
These look beautiful with that cup of cashew milk. A very satisfying combination I am sure! Great idea on the flickr group!
Shirley
Lauren B says
Another delicious looking recipe, Elana. Chocolate and coffee… what a great flavor combination!
Would regular old ground organic coffee work? Not sure what espresso grind is. Also, do you pack down your almond flour into the measuring cup or just spoon it in lightly? I tried your cookies and the batter seemed a bit liquidy for the amount of oil called for. I did use coconut oil. They were a bit… greasy? The flavor was spot on, though!
Lisa says
Espresso grind is coffee that’s ground very fine. Almost powdery. If you grind your own at the store, you should set the grinder at the finest grind setting (usually “espresso” or “Turkish”). An alternative that I use frequently when I need finely ground coffee for a recipe is the single serving packets of coffee (such as the VIA packs that Starbucks sells), since I usually need just a small amount, and it stays fresh.
mutritious nuffins says
Ooh these look soo good! Unfortunately I can’t have coffee, so I will have to substitute it out for something, maybe mint?
These might make good anise cookies if you sub anise flavoring, coconut flour instead of almond flour, and omit the chocolate.
I love your recipes Elena!
Yazmin says
try orange rind or dried cranberry. yum!
Ruth says
Oh my gosh. I’ve just gotten over my obsession with your vegan chocolate chip cookies, and now this. I can’t wait until the weekend when I’ll have time to make them.
Betsy says
These sound delicious – and dangerous, lol.
About how many does the recipe make?
Teresa says
Hi Elana, I made your ginger cookies last week and they were a huge hit with my family. We’ve all been incredibly sad to have given up having my traditional ginger cookies in the house since my celiac diagnosis. Now I want to try these cookies also! However, I’ve discovered a sensitivity to almonds and am wondering if there is another nut flour that can be substituted. I haven’t found a source and don’t know if it would be worth grinding my own. Do you know if other nut flours would work as well in your recipes?
Claire says
I have the same problem! Would love to know if you find a solution!!
Gif says
I substitute ground filberts and half or omit the oil, turns out a bit sweeter and nuttier flavour most times.
Mary Brown says
what about trying coconut flour?
Anne says
coconut flour is a totally different kind of ingredient. You have to use recipes designed for coconut flour. But you could substitute ground nuts of any other kind if you can’t use almonds.