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

Elana's Pantry's Note:

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/

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Serves: 10-12

Yield: 24.0 cookies

• 2 ¼ cups blanched almond flour
• ¼ cup cocoa powder
• 2 tablespoons organic decaf coffee , espresso grind
• ½ teaspoon baking soda
• ½ teaspoon celtic sea salt
• ½ cup grapeseed oil
• ½ cup agave nectar
• 1 tablespoon vanilla extract
• ¾ cup dark chocolate , 73%

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.

Reviews

[Andrew Mollmann]

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)

[Deb A.]

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.