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!
Susan says
Okay–yeah, I am really having fun with the cookies!! I made these again, but instead of the coffee, I added 2 teaspoons of almond extract and 1 teaspoon of vanilla because my Mom had a really good chocolate recipe which had almond extract and I really liked it.
Anyway, these came out really really good!! Wonderful flavor and the texture is fantastic as well. I do use pasture butter and coconut palm sugar, so I don’t know how that would differ from other fats and sugars, but with the almond extract, wow, these are really really good! Texture is tender, but crisp-perfect! I also bake them for about 13 minutes because I do like a crisper cookie.
I have to stop making cookies (or start working out more!), but I have just been having so much fun because my cookies have all been coming out really great and it’s been fun to play with different flavors. I weigh my ingredients because I find it easier, plus there’s way more consistency. I highly recommend it–put your bowl on the scale, zero it out, add flour to 10 oz and you’re done! I weigh the butter and sugar too–it’s so much easier!
Susan says
I wasn’t sure I liked these at first, but they seemed to actually get better with age–like a lot of chocolate things. Since I had recently made about 6 batches of cookies, I put these in the freezer and I just took a couple out to have this morning and holy cow, they are really really good. It’s almost like the coffee flavor mellowed out just a bit and the combination with the chocolate is delicious!! I am however, going to try these without the coffee and instead add in maybe 2 tsp of almond extract. My Mom made some chocolate cookies last year that had almond extract in and they were really good, so I’m going to try that. I am very impressed with how well these taste several days later because I have found many times with standard chocolate cookies, they taste great when they’re fresh, but not as good later, but these are the opposite.
I’ve been having so much fun with the cookies–which is nice because I failed miserably with the breads!!
Jasna says
This is mine kind of cookie, dark chocolate, cocoa and espresso. I made this last night for my husband and me, very tasty, thank you for making us happy.
Danielle F says
Love this recipe and have made it many times. When I make it for kids, I usually leave the coffee out, and the recipe still works perfectly.
Thanks for this recipe!!
Betsy says
Thanks for the great recipe. I made these cookies but added a teaspoon of cayenne. If you like a little spicy with your sweet, it is a great addition!
aziza says
I made these cookies today. Very delicious!Yum Yum, I added some chopped walnut.
Thank you so much !
elizabeth says
HOLY MOLEY! These are really good cookies!!!
Emily Jelassi says
I have been having lots of fun trying out your recipes…sooo yummy! I’m not supposed to have any grains (other than oats), so that has made baking very difficult. I was so happy to find your recipes! So far, every single one I’ve made is absolutely delicious. Thank you!!!
Joanne says
I have been having fun trying out some of your recipes. I’ve made two batches of carrot-banana muffins, coconut macaroons and chocolate chip cookies (the chocolate chip cookies I made before I realized I shouldn’t use Bob’s Red Mill—disaster!). This weekend, I want to try the brownies and these double chocolate mocha cookies. I was wondering if it OK to use Silpat on my cookie sheets instead of parchment paper?
Jennifer says
I wanted to make these cookies for gifts. Overall, my husband and I really enjoyed it but find it a little heavy, salty and sweet. I’m going to try it again today with less nectar, and salt. I used decaf regular grind coffee and 75% cocoa chunk chocolate. Thanks for the recipe, hope my 2nd attempt will be more sucessful.