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

"These cookies taste so good that I cannot stop eating them –they’re slightly addictive, so watch out! Link to the full post:"
photo by Andrew Mollmann photo by Andrew Mollmann
photo by Andrew Mollmann
photo by Andrew Mollmann photo by Andrew Mollmann
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
24 cookies




  • In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
  • In a smaller 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 lined baking sheet.
  • Bake at 350° for 7-8 minutes.
  • Cool and serve.

Questions & Replies

Got a question? Share it with the community!


  1. 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)
  2. 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.


<a href=""><img src=""></a> <a href="">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href=""></a> were planted in 1993 when I formed my first business <a href="" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
View Full Profile

Find More Recipes