Double Chocolate Mocha Cookies (Gluten-Free and Vegan!)

Total Time
17mins
Prep 10 mins
Cook 7 mins

These cookies taste so good that I cannot stop eating them –they’re slightly addictive, so watch out! Link to the full post: http://www.elanaspantry.com/desserts/double-chocolate-mocha-cookies/

Ingredients Nutrition

Directions

  1. In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
  2. In a smaller bowl, stir together grapeseed oil, agave and vanilla.
  3. Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
  4. Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
  5. Bake at 350° for 7-8 minutes.
  6. Cool and serve.
Most Helpful

Yummy! I was a little wary of making these after the first 2 star review so I only made half of a batch, but they turned out great! I used Bob's Red Mill Almond Meal/Flour and it worked fine, but it is a little gritty as you can see from the pics I uploaded. I added 1/4 tsp Xanthan Gum to help hold them together. I didn't have any grapeseed oil, so I used canola. The recipe made 12 good sized cookies. As you can see from the pics, I couldn't resist eating one straight out of the oven. Delicious! Will make again, I love Elena's recipes! (I calculated the nutrition info per cookie: 158cal, 12g fat, 2.1g sat fat, 80mg sodium, 12.4g carbs, 2.1g fiber, 9.4g sugar, 2.7g protein)

Andrew Mollmann April 01, 2009

Whoa. I don't know what I did wrong, but mine came out flat and soft and they had a grainy texture. If you attempt these, try cutting down on the liquid a bit.

Deb A. March 29, 2009