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.
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
- 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.
PrintPaleo Mocha Chocolate Chip Cookies (Gluten-free and Vegan)
delicious chocolate cookie recipe. Dairy-free.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: ~30 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
- 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.
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Looks yummy! I haven’t done any baking since switching to paleo. Your cookies are inspiring me to try again.
These look great! For those of us who have issues tolerating coconut flour, this will be a great one to try! 🙂
If you wanted to go without the Coffee, you could track down DandyBlend. It has a Coffee-like flavor… made with Dandelion Root, Beetroot, Chicory Root, and I think Barley and Rye. All roasted. Despite the grain inclusion, it is gluten-free. And it tastes heavenly.
I made these this afternoon, yum! Thank you!
Oh you are welcome. We enjoyed them too. Well, three of us did. My poor oldest son is still annoyed he didn’t get to enjoy them so now I need to come up with a recipe that uses coconut flour.
I tried these tonight and love the flavor, but they were very sticky and hard to put onto the cookie sheet and also came out very crumbly. Any clue as to why that would be? I pretty much followed the recipe…
They are awesome, though. =]
I used a cookie dough scoop which made putting them on the cookie sheet easy. Without that I can see how it might be tough because the dough is sticky. Mine were definitely not crumbly though. They were moist and kind of pliable. Do you think you might be flattening them out too much? I would suggest cutting the cooking time a bit to see if that helps. Good luck!
I made just tried this recipe. Used Agave nectar, and mixed coconut and almond flour, also used organic cocoa nibs instead of chocolate chips. We loooovedddd them!!!!! Sharing is optional, I think! 😉
Cool! I don’t know if you saw it but today I posted a recipe for Chocolate Chip Cookies that used a couple of tablespoons of coconut flour with 2 cups of almond flour. https://paleospirit.com/2012/paleo-chocolate-chip-cookies-gluten-free-vegan/ I like the combo of flours. I have never used cocoa nibs so that’s good to know it tastes great in this recipe.
I finally got around to making half a batch of these cookies, Leah, and they were yummy and fudgy. I used all ingredients you listed except I substituted Navitas Cacao Nibs for the dark chocolate chips and I left out the espresso powder. I used coconut oil instead of ghee and I used Navitas brand Cacao powder. The first time I’ve ever eaten raw cookie dough without any concern. No eggs! It’s a great recipe. Thank you for posting it.
I just made these for a dinner party with some friends. They were super easy to whip together and came out perfect. A big hit and finally some use for the VIA packages ive had sitting in my pantry forever. Thanks!
That was my exact thought about the VIA packages too! Glad you like the cookies.
I just made these and they came out great. very moist and sweet. I used Agave Nectar. thanks for the recipe.
Excellent, Hector. You’re welcome!
I just stumbled onto your site and you seem to have some excellent recipes. Nice job!
Just made these. Made the plain ones twice now. Both times batter was pretty dry. Adding an egg helped a lot but increased the cooking time by roughly five minutes.
These cookies were such a hit at a family event. No one believed me that they were actually healthy! And that they had no refined white sugar in them! Great recipe!