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!
elana says
Heidi -Welcome, I’m so glad you found us over here :-)
Christianne – I’m so sorry this recipe did not work for you. The following are my thoughts on what could have gone awry:
I’m sorry this is so complicated and I hope it helps. Please let me know how it goes if you try these cookies again :-)
By the way, can’t wait to see your photos on my flickr group!
Laura -WOW! That combo sounds amazing. Thanks for your comment and the great idea.
Laura Kelly says
Deeeelicious. Didn’t have chocolate chunks, so I used dried cranberries. Hooo boy.
Thanks for another great one!
Christianne says
Elana, I totally agree. It does feel like we’re friends even though we haven’t met live! That I consider added value of technological advances like the internet (I read the article you mention on the side bar about simplifying life. It is lovely to read there are many people like you and myself who try to live lives filled with goodness in every way. It is like was said: technology is not a burden, but when used wisely, it encompasses wonderful possibilities, like food blog soulmates :-). As for this cookie: I absolutely love it. Addiction is indeed the natural consequence!! I will upload some pics on flickr very soon (as soon as my camera is back in this house after a trip to the beach with someone). For some reason, I achieved a funky result: the cookies spread out on the baking sheet, creating one giant cookie (like it was created in Willy Wonka’s chocolate factory…) Needless to say we had great fun sharing the uberlarge cookie with friends and ended up all satisfied with chocolate on the cheeks. Surely a twist to the classic ‘breaking of the bread’… Thank you again for a great recipe!!
Have a lovely sunday! Xox Christianne
heidi leon says
Hi Elana (beautiful name you have!)
This is my first time in your blog and seems it will not be the last. I like your healthy gluten free approach to cooking. Even thought I do not have celiac disease or any food allergies problem, I always look for innovative ways to eat healthier every day. Def will try this recipe.
Thanks
Heidi
ps. I also love Heidi Swanson’s blog!
elana says
Teresa -That’s so great about the Ginger Cookies! I’m not sure about substituting the almond flour for the mocha cookies. I haven’t tried experimenting with other flours. You may want to ask this question in my forums. Thanks!
Betsy -Thanks! I would agree with you as these are addictive –good thing they’re made of such healthy ingredients. This recipe yields about 24 cookies.
Ruth -From one obsession to another, right? I hope you enjoy them!
mutritious nuffins -You could try substituting the coffee with mint, but I’m not sure what the result would be. It already sounds like you might be off to experimenting! Thanks for your comment.
Lauren B -Thank you. These are my new favorite cookie! Espresso grind is usually a finer grind of coffee that is the consistency of flour and works very well for these cookies. Regular ground coffee yields a more medium grind. I’m not sure how the recipe would turn out if you used a grind other than fine. I usually scoop out the almond flour by the 1/2 cup from a large jar of flour. What cookies are you referring to? Or, better question, what brand of almond flour were you using?
Shirley -Thanks! The combo was very satisfying, after I took the photo I ate it right up!
VeggieGirl -Thank you!
Hayley -Please do let us know if you decide to experiment with adding spices –I bet cinnamon would be great. Thanks for your comment.
jessica -You’re too funny! Thanks for your great comment :-)
Kelly -That’s awesome! Your Chocolate Heart Shaped Cookies look lovely (pun intended). Thanks for sharing!
Sarah – Thanks!
Ruth -You may also want to address your question on Kelly’s post. :-)
Lisa -So glad you liked ’em!
Jennifer -Yes, yes and yes.
Jennifer -That sounds perfect right about now with all of the loud little boys running around my house… Thanks for your comment!
Connie Martin says
I made these cookies and they are delish, however, they really spread to a thin cookie. In the photo yours are much thicker than mine. Should I use less oil and agave?
Jennifer says
Fabulous!!! These would be great with an afternoon latte!
Jennifer says
I’ve seen several recipes recently asking for agave nectar. Where do you buy that in the store? I’ve looked several places but haven’t been able to find it. I have Whole Foods near me, can you get it there? Or Trader Joe’s??
Lisa says
MMmm Just made these and they turned out great!! :) Thank you.
Ruth says
Kelly, how do you adjust the recipe to use the wet
almond meal from almond milk instead of the blanched almond flour?
Sarah says
Makes me hungry!