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!
Christina says
Made these cookies last night. Wow! So good! This is my second attempt at gluten free baking and I am very impressed at how great everything’s turned out so far. The first recipe I made were the butter cookies which my boyfriend devoured in one sitting! I had to regulate last night and allowed him to have only 4 of the double mocha’s, I’m sure they’ll all be gone by the time I get home from work though! Thanks again Elana you rock!
Cindy says
i’ve just made these. i used honey cause i didn’t have agave.
they are so goooodd.
thank you so much!
VanGrrl says
I made them and they were really good! Thanks for the altered recipe. I had to use Bob’s Red Mill almond flour because I couldn’t get another brand. I ran it through the food processor to make it a bit finer but the batter was still runny (as you cautioned). I wanted to keep it vegan so didn’t want to add an egg. I was going to use quinoa flakes but decided to use kamut flakes instead. It made the batter a bit less fluid and gave a nice crunch to the cookie. These cookies are quite soft and I baked them for an extra 2 minutes. Yum! Thanks for the great recipes and tips. And I love Heidi Swansonand her food blog 101cookbooks.com too. I made her original version cookies as well and they are amazing!!
Heather says
I’ve just put a batch of these into the oven and the smell is divine! To your user with the sensitivity to almonds… I am allergic to nuts and have so far substituted a blend of rice/quinoa and garbanzo flours for every recipe I’ve tried that calls for a nut flour. I’ve not had any problems.
Claire says
thanks! I might try this as I have a hard time processing nuts! :( Thank you for your suggestion though!
zebe912 says
I have some Mackinaw Island Fudge Flavored coffee that I might have to try in this recipe to see how it tastes. Of course I’ll have to make them as written also so I can compare ;-)
elana says
steph -Great adaptations and thanks for sharing them with us!
steph says
I skipped the chocolate since i’m on a sugar-free diet and then used your recipe for the mocha mousse as a filling to make cookie sandwiches. These are fabulous! I love the coffee, salty aftertaste.
elana says
Christianne -Thanks :-)
jolene -Yes, that is the trouble with Bob’s Redmill almond flour, the batter is much too runny when this product is utilized for my recipes. Nice work in adjusting the recipe to combat this issue.
jolene says
Aloha Elena,
Unfortunately I didn’t see the comment about bob’s redmill almond flour…
However, I have successfully adjusted the recipe to work with bob’s redmill as long ppl don’t mind that its not vegan.
The problem I had is that 1. the batter was runny. I combated this by adding 1/2-1c. of oatmeal. 2. The cookies came out really brittle. I added 1 egg to the batter.
Excellent tasting cookies! For a little extra taste for people who just want to eat healthier (like myself) I added a little powder sugar to the top.
Christianne says
Thanks for the tips! I will definitely try that. I did notice on your chip cookie video that I use the same measuring cups as I do (I’m no fussy cook either) But it could very well have to do with that I buy Dutch almond flour. We don’t have the brand Honeyville (nor Bob’s :-), so I use generic flour from an organic farm nearby. I will experiment somewhat and post the results. Maybe this will help other European bakers too. And don’t be sorry this recipe didn’t work out like yours. The taste was great and it was a succes anyhow!
Thanks for the help and have a lovely evening!