Mocha Brownie Cookies!
I don’t think I have to say too much about these cookies … do you like coffee? Do you love brownies? Done and done. I actually think this is my most raved over recipe to date! My brother (who is a huge food connoisseur and has no problems insulting me) actually said he would pay for these at a bakery!
I would definitely encourage you to try! I can’t stop making them :)
Active Time: 25 Inactive Time: 40 mins Yields: 19-20 cookies
Per Serving: 164 cal 2.3 g protein 11.9 g fat 16.1 g carbs
Ingredients:
84 g (1/2 cup) refined coconut oil, melted and cooled slightly
1 egg (at room temperature)
8g (1 tsp) almond butter
160 g (1 cup) coconut sugar
55 g (2/3 cup) unsweetened cacao powder
1 teaspoon pure vanilla extract
75 g (3/4 cup) blanched almond flour
1 tablespoon finely ground, dark roast strong coffee
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt
110g (2/3 cup) Enjoy! chocolate chips
Directions:
1. In a microwave safe bowl, melt the coconut oil. Then add the egg, almond butter, sugar, cocoa powder, and vanilla - cream with a whisk or spatula until well combined.
2. Add the almond flour, fine coffee grounds, baking soda, baking powder, and salt. Mix until a dough forms. Then fold in the chocolate chips.
3. Chill the dough for 20 mins in the fridge. Near the end, preheat your oven to 350 degrees, and prepare a baking sheet with parchment paper.
4. Use an ice cream scooper to scoop the dough onto the parchment paper, about 2” apart.
5. Bake for 12 mins, then allow to cool for 5 mins on the baking sheet.
6. Transfer the cookies to the wire rack before reloading the parchment paper with the rest of the dough. Allow to cool on the rack for at least 5 mins before serving.
7. Repeat steps 5 & 6 for the second set of cookies.
8. Enjoy!
