Paleo Mocha Chocolate Chip Cookies

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.

Starbucks ViaThere’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.Paleo Mocha Chocolate Chip Cookies

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients in a large bowl.
  3. Combine wet ingredients in a small bowl.
  4. Mix wet ingredients into dry ingredients.
  5. 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.)paleo chocolate chocolate chip cookie dough
  6. Press dough down onto pan to form round disks. (The dough does not automatically melt and spread out as with regular flour.)
  7. Bake 10 minutes.
  8. Remove to a wire rack to cool.paleo mocha chocolate chip cookies

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.Paleo Mocha Chocolate Chip Cookies

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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