It is no secret that I love cookies. But maybe it is a secret that sometimes I want to exert as little energy as possible when making said cookies. There are times where I’m all for spending hours in the kitchen creating something intricate to feel a little fancy, but there are others where I find myself very impatient, and wishing I was already eating what I made before I had even started the process. It’s okay. Don’t be afraid of moments like this. Just because something takes longer to prepare doesn’t mean it’s better than something that can be whipped up in one small bowl in less than 3o minutes.
On a side note, for those of you who don’t enjoy caffeine in the form of coffee, these cookies actually taste better the more espresso powder you add (within reason, of course). Caffeinated cookies, anyone?
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Servings: 1 dozen
2 cups almond flour
1/4 teaspoon baking soda
1 pinch salt
2 dashes cinnamon
1-2 tablespoons espresso powder (if using chocolate chips instead of chocolate covered espresso beans)
1/2 cup unsweetened coconut powder (or finely shredded/chopped)
1/3 cup coconut oil
1/4 maple syrup, or to taste
1 teaspoon vanilla
1 tablespoon dairy-free milk (I used coconut)
as many chopped chocolate covered espresso beans as your heart desires (or chocolate chips)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Combine all ingredients in a medium-sized bowl.
- Add chocolate covered espresso beans or chocolate chips.
- Grab a heaping tablespoon of dough and roll into a ball.
- Place on baking sheet and flatten with your hands. Make sure cookies are at least an inch apart.
- Bake for 10-15 minutes, or until bottoms of cookies are golden brown.
- Remove from oven. Let sit for two minutes.
- Transfer cookies to cooling rack and allow them to cool fully (or not).