Mocha Almond Cookies (Gluten Free)

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These cookies are like if a brownie and an almond cookie had a baby. Not too sweet, more cake-y than cookie, they are a quick and easy (+gluten free) dessert. I have a sincere love/hate relationship with baking. The precision of traditional recipes can sometimes be too much for my patience. What if I forgot to leave the butter out and it’s not room temperature? Soften in the microwave for a touch too long and your butter is melted, ruining any chance of a fluffy cream with the sugar. This recipe is designed to be fool proof. Even when I shot these photos I forgot the cocoa powder and had to add it at the end. All was well. That’s my kind of baking!


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Mocha Almond Cookies (Gluten Free)

30 mins

Yields: 12-15 cookies


Ingredients:

1 ½ cups almond flour

¼ cup cocoa powder

1 tsp instant coffee

2 tsp baking powder

1 tsp kosher salt

½ cup semi-sweet chocolate chips

¼ cup unsalted butter

¼ cup natural almond butter

1 egg

⅓ cup white sugar

1 tsp vanilla


Method:

  1. Preheat oven to 375F. Prepare a cookie sheet with a silpat mat or parchment paper.

  2. In a small mixing bowl, whisk together the dry ingredients (almond flour, cocoa powder, instant coffee, baking powder, kosher salt). Set aside.

  3. In a microwave safe bowl add the semi-sweet chocolate chips, butter and almond butter.  Microwave on medium-high in 45 second increments (likely only need 2) until the chocolate chips and butter melt.

    • Stir in between to combine - it may look like the chocolate isn’t fully melted but when you stir they may melt into the heat. Stir until smooth. Set aside to cool for 5 mins.

  4. In a large mixing bowl whisk together the egg, sugar and vanilla until combined.

  5. Pour your melted butter/chocolate mixture into the egg mixture, and stir until smooth.

  6. Add your dry ingredients and fold in until everything is well incorporated.

  7. Scoop 1.5 tbsp portions and roll each into a ball. Place onto prepared cookie sheet and press down with three fingers to slightly flatten. Cookies won’t spread much but leave 1 inch in between.

  8. Repeat for 12-15 cookies.

  9. If desired, top cookies with flaky sea salt or a little extra kosher salt.

  10. Bake in preheated oven for 12 minutes.

  11. Allow to cool on the sheet - enjoy!