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 30 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?
Espresso Chocolate Chip Cookies
- Baking sheet
- Parchment paper
- Mixing bowls
- Rubber spatula
- Cookie scoop (optional)
- 2 cup almond flour
- ¼ tsp kosher salt
- 2 tbsp espresso powder
- ¼ cup unsweetened shredded coconut
- ½ tsp baking soda
- ⅓ cup refined avocado or coconut oil
- 6 tbsp maple syrup (or agave)
- 1 tsp vanilla extract
- ½ cups chocolate chips
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking soda, salt, espresso powder, and shredded coconut.
- In a separate, small bowl, whisk together oil, maple syrup, and vanilla.
- Combine wet ingredients with dry and mix until incorporated. Fold in chocolate chips.
- Using a cookie scoop (if you have one), scoop cookie dough onto baking sheet and slightly press down. Transfer pan to oven and bake for 10-12 minutes, until edges start to brown.
- Remove cookies from oven and let cool for 10 minutes on the baking sheet. Then transfer to cooling rack until cool or you can’t stop yourself from eating them!