I generally use coconut flour for Paleo dessert recipes because our oldest son, Benjamin, is allergic to nuts. But after hearing great things about it, I finally ordered some Honeyville Farms blanched almond flour. I started out to create paleo chocolate chip cookies but creativity got the best of me and I ended up with something a little different. There’s a gluten-free chocolate chip cookie recipe on the back of the Honeyville Farms almond flour bag that I used as a base. But I decided to make a Chocolate Chocolate Chip Cookie instead. And remembering how coffee enhances the flavor of chocolate, something I learned when making the Chocolate Paleo Snack Cake, I also added a packet of Starbucks Via (instant coffee) to the cookie batter.
There’s enough of a resulting coffee flavor in the cookie that the word “mocha” seems appropriate to describe the coffee and chocolate combination. In order to make the Paleo Mocha Chocolate Chip Cookies I also decreased the almond flour and added 1/2 cup of cocoa powder. Because there are more healthful alternatives, I changed the suggested agave nectar and grapeseed oil to coconut nectar and coconut oil.
It seems a little mean to bake these mocha chocolate chip cookies when Ben cannot eat them. But he was a good sport about it saying, “it’s okay, I’m used to it.” I’m not really sure what he meant by that since I go out of my way to ensure he can eat most of my recipes. But he let me off the hook so I won’t worry too much about it. He knows I’ll make him something tasty that he can eat a little later.
- 2 1/3 cups blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1 packet espresso powder (approximately 2 teaspoons)
- 1 tablespoon vanilla extract
- 1/2 cup ghee or coconut oil (or butter), melted
- 1/2 cup coconut nectar (or sweetener of choice)
- 3/4 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl.
- Mix wet ingredients into dry ingredients.
- Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper lined cookie sheet. (I used a Silpat.)
- Press dough down onto pan to form round disks. (The dough does not automatically melt and spread out as with regular flour.)
- Bake 10 minutes.
- Remove to a wire rack to cool.
Makes 30-36 cookies
I hope you enjoy the cookies. They were actually really easy to make and you don’t need to drag out a big stand mixer. The paleo mocha chocolate chip cookies stay moist and chewy – not crunchy. They are gluten-free, paleo and vegan.
If you give these cookies a try, leave me a comment. I would love to hear what you think. And if you use substitutions it would be great to find out about your results.
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