« Agave Lime Chicken

Chocolate Covered Cherries »


Double Chocolate Mocha Cookies

gluten free vegan double chocolate mocha cookies with cashew milk

Recently, I created a flickr group so that all of you can share photos of recipes that you make from elanaspantry.com.  I know that some of you enjoy uploading photos to the comments section and I love seeing your shots of my concoctions.  So please, feel free to upload your pictures to the elana’s pantry flickr group.  Can’t wait to see ‘em!

The vegan cookies above are pictured with my cashew milk and were quite a lot of fun to make.  Even more fun to eat.  Here’s my story.

I like to cook.  Let’s face it, I’m cooking all the time.  It’s an outlet for me.  Kinda like painting a wall.  I find the repetitive nature of baking especially soothing.  Combine the dry ingredients, mix into the wet, bake, cool, etc.  For me, it’s pretty much the same every time.

I’m not always focused on the outcome of my baking adventures, though I am usually satisfied.  Generally speaking though, it’s not often that I get pumped up about a dish I make and become emphatic.

Today however, is altogether different.  These cookies taste so good that I cannot stop eating them –they’re slightly addictive, so watch out!

Double Chocolate Mocha Cookies

printer friendly

  1. In a large bowl, combine almond flour, cacao powder, ground coffee beans, baking soda and salt
  2. In a smaller bowl, stir together grapeseed oil, agave and vanilla
  3. Stir wet ingredients into dry and then mix in chocolate drops (or chunks)
  4. Drop dough by heaping tablespoonfuls onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-8 minutes
  6. Cool and serve

Makes 24 cookies

These cookies are based on a recipe by my favorite food blogger, Heidi of 101Cookbooks.  Her recipe is called “Triple Chocolate Espresso Bean Cookies” and has candy coated espresso beans in it which sounds absolutely amazing!

I find her blog to be a constant source of inspiration.  Further, in this recipe, I really like her use of ground coffee in the cookies.

Yes, this recipe uses plain old ground coffee in it!


           
Pin It
February 3, 2009


email to a friend
57 comments


filed in cookies, desserts

You might also enjoy:


Six Layer White Cake
Nut Butter Cups
Strawberry Cupcakes

57 comments leave a comment

  1. Teresa

    Hi Elana, I made your ginger cookies last week and they were a huge hit with my family. We’ve all been incredibly sad to have given up having my traditional ginger cookies in the house since my celiac diagnosis. Now I want to try these cookies also! However, I’ve discovered a sensitivity to almonds and am wondering if there is another nut flour that can be substituted. I haven’t found a source and don’t know if it would be worth grinding my own. Do you know if other nut flours would work as well in your recipes?

  2. Betsy

    These sound delicious – and dangerous, lol.

    About how many does the recipe make?

  3. Ruth

    Oh my gosh. I’ve just gotten over my obsession with your vegan chocolate chip cookies, and now this. I can’t wait until the weekend when I’ll have time to make them.

  4. mutritious nuffins @ mutritiousnuffins.blogspot.com

    Ooh these look soo good! Unfortunately I can’t have coffee, so I will have to substitute it out for something, maybe mint?

    These might make good anise cookies if you sub anise flavoring, coconut flour instead of almond flour, and omit the chocolate.

    I love your recipes Elena!

  5. Another delicious looking recipe, Elana. Chocolate and coffee… what a great flavor combination!

    Would regular old ground organic coffee work? Not sure what espresso grind is. Also, do you pack down your almond flour into the measuring cup or just spoon it in lightly? I tried your cookies and the batter seemed a bit liquidy for the amount of oil called for. I did use coconut oil. They were a bit… greasy? The flavor was spot on, though!

    • Lisa

      Espresso grind is coffee that’s ground very fine. Almost powdery. If you grind your own at the store, you should set the grinder at the finest grind setting (usually “espresso” or “Turkish”). An alternative that I use frequently when I need finely ground coffee for a recipe is the single serving packets of coffee (such as the VIA packs that Starbucks sells), since I usually need just a small amount, and it stays fresh.

  6. gfe-gluten free easily @ glutenfreeeasily.com

    These look beautiful with that cup of cashew milk. A very satisfying combination I am sure! Great idea on the flickr group!

    Shirley

  7. I bet a little spice would be perfect in these. Thanks for sharing!

  8. jessica

    i’m commenting on these all over this morning but i haven’t been able to stop thinking about them, i think i even had a dream about them last night…these cookies are so good, so perfect, so you!

  9. Wow, we must be on the same wavelength! I just made some similar cookies, using wet almond meal left over from straining almond milk. That’s so funny! Yours look amazing! I love idea of adding coffee. Yum!

  10. Ruth

    Kelly, how do you adjust the recipe to use the wet
    almond meal from almond milk instead of the blanched almond flour?

  11. Lisa

    MMmm Just made these and they turned out great!! :) Thank you.

  12. Jennifer @ slim-shoppin.com

    I’ve seen several recipes recently asking for agave nectar. Where do you buy that in the store? I’ve looked several places but haven’t been able to find it. I have Whole Foods near me, can you get it there? Or Trader Joe’s??

  13. Fabulous!!! These would be great with an afternoon latte!

  14. Teresa -That’s so great about the Ginger Cookies! I’m not sure about substituting the almond flour for the mocha cookies. I haven’t tried experimenting with other flours. You may want to ask this question in my forums. Thanks!

    Betsy -Thanks! I would agree with you as these are addictive –good thing they’re made of such healthy ingredients. This recipe yields about 24 cookies.

    Ruth -From one obsession to another, right? I hope you enjoy them!

    mutritious nuffins -You could try substituting the coffee with mint, but I’m not sure what the result would be. It already sounds like you might be off to experimenting! Thanks for your comment.

    Lauren B -Thank you. These are my new favorite cookie! Espresso grind is usually a finer grind of coffee that is the consistency of flour and works very well for these cookies. Regular ground coffee yields a more medium grind. I’m not sure how the recipe would turn out if you used a grind other than fine. I usually scoop out the almond flour by the 1/2 cup from a large jar of flour. What cookies are you referring to? Or, better question, what brand of almond flour were you using?

    Shirley -Thanks! The combo was very satisfying, after I took the photo I ate it right up!

    VeggieGirl -Thank you!

    Hayley -Please do let us know if you decide to experiment with adding spices –I bet cinnamon would be great. Thanks for your comment.

    jessica -You’re too funny! Thanks for your great comment :-)

    Kelly -That’s awesome! Your Chocolate Heart Shaped Cookies look lovely (pun intended). Thanks for sharing!

    Sarah – Thanks!

    Ruth -You may also want to address your question on Kelly’s post. :-)

    Lisa -So glad you liked ‘em!

    Jennifer -Yes, yes and yes.

    Jennifer -That sounds perfect right about now with all of the loud little boys running around my house… Thanks for your comment!

  15. Hi Elana (beautiful name you have!)

    This is my first time in your blog and seems it will not be the last. I like your healthy gluten free approach to cooking. Even thought I do not have celiac disease or any food allergies problem, I always look for innovative ways to eat healthier every day. Def will try this recipe.

    Thanks

    Heidi

    ps. I also love Heidi Swanson’s blog!

  16. Christianne

    Elana, I totally agree. It does feel like we’re friends even though we haven’t met live! That I consider added value of technological advances like the internet (I read the article you mention on the side bar about simplifying life. It is lovely to read there are many people like you and myself who try to live lives filled with goodness in every way. It is like was said: technology is not a burden, but when used wisely, it encompasses wonderful possibilities, like food blog soulmates :-). As for this cookie: I absolutely love it. Addiction is indeed the natural consequence!! I will upload some pics on flickr very soon (as soon as my camera is back in this house after a trip to the beach with someone). For some reason, I achieved a funky result: the cookies spread out on the baking sheet, creating one giant cookie (like it was created in Willy Wonka’s chocolate factory…) Needless to say we had great fun sharing the uberlarge cookie with friends and ended up all satisfied with chocolate on the cheeks. Surely a twist to the classic ‘breaking of the bread’… Thank you again for a great recipe!!
    Have a lovely sunday! Xox Christianne

  17. Laura Kelly

    Deeeelicious. Didn’t have chocolate chunks, so I used dried cranberries. Hooo boy.

    Thanks for another great one!

  18. Heidi -Welcome, I’m so glad you found us over here :-)

    Christianne – I’m so sorry this recipe did not work for you. The following are my thoughts on what could have gone awry:

    First off, I have to issue the standard cautionary words about Bob’s Red Mill not working in my recipes.

    Next, there is a whole issue with using cup measurements in recipes — true bakers often weigh their ingredients. That is way too FUSSY for me and for the people who frequent this blog. I think the problem when these recipes are turning out runny is a measuring issue –I scoop my flour into a measuring cup (which makes it more packed and results in more flour in the cup) if you are pouring your flour into the measuring cup then you would get about 1 or 2 ounces less per cup, not a big deal it would seem, however, if a recipe has 2 cups or more in it, than we would have a discrepancy of close to 1/4 cup. So try adding 1/4 cup more flour to this recipe and see if it makes a difference.

    I’m sorry this is so complicated and I hope it helps. Please let me know how it goes if you try these cookies again :-)

    By the way, can’t wait to see your photos on my flickr group!

    Laura -WOW! That combo sounds amazing. Thanks for your comment and the great idea.

  19. Christianne

    Thanks for the tips! I will definitely try that. I did notice on your chip cookie video that I use the same measuring cups as I do (I’m no fussy cook either) But it could very well have to do with that I buy Dutch almond flour. We don’t have the brand Honeyville (nor Bob’s :-), so I use generic flour from an organic farm nearby. I will experiment somewhat and post the results. Maybe this will help other European bakers too. And don’t be sorry this recipe didn’t work out like yours. The taste was great and it was a succes anyhow!
    Thanks for the help and have a lovely evening!

  20. jolene

    Aloha Elena,

    Unfortunately I didn’t see the comment about bob’s redmill almond flour…

    However, I have successfully adjusted the recipe to work with bob’s redmill as long ppl don’t mind that its not vegan.

    The problem I had is that 1. the batter was runny. I combated this by adding 1/2-1c. of oatmeal. 2. The cookies came out really brittle. I added 1 egg to the batter.

    Excellent tasting cookies! For a little extra taste for people who just want to eat healthier (like myself) I added a little powder sugar to the top.

  21. Christianne -Thanks :-)

    jolene -Yes, that is the trouble with Bob’s Redmill almond flour, the batter is much too runny when this product is utilized for my recipes. Nice work in adjusting the recipe to combat this issue.

  22. steph

    I skipped the chocolate since i’m on a sugar-free diet and then used your recipe for the mocha mousse as a filling to make cookie sandwiches. These are fabulous! I love the coffee, salty aftertaste.

  23. steph -Great adaptations and thanks for sharing them with us!

  24. I have some Mackinaw Island Fudge Flavored coffee that I might have to try in this recipe to see how it tastes. Of course I’ll have to make them as written also so I can compare ;-)

  25. I’ve just put a batch of these into the oven and the smell is divine! To your user with the sensitivity to almonds… I am allergic to nuts and have so far substituted a blend of rice/quinoa and garbanzo flours for every recipe I’ve tried that calls for a nut flour. I’ve not had any problems.

  26. I made them and they were really good! Thanks for the altered recipe. I had to use Bob’s Red Mill almond flour because I couldn’t get another brand. I ran it through the food processor to make it a bit finer but the batter was still runny (as you cautioned). I wanted to keep it vegan so didn’t want to add an egg. I was going to use quinoa flakes but decided to use kamut flakes instead. It made the batter a bit less fluid and gave a nice crunch to the cookie. These cookies are quite soft and I baked them for an extra 2 minutes. Yum! Thanks for the great recipes and tips. And I love Heidi Swansonand her food blog 101cookbooks.com too. I made her original version cookies as well and they are amazing!!

  27. Cindy

    i’ve just made these. i used honey cause i didn’t have agave.
    they are so goooodd.
    thank you so much!

  28. Christina

    Made these cookies last night. Wow! So good! This is my second attempt at gluten free baking and I am very impressed at how great everything’s turned out so far. The first recipe I made were the butter cookies which my boyfriend devoured in one sitting! I had to regulate last night and allowed him to have only 4 of the double mocha’s, I’m sure they’ll all be gone by the time I get home from work though! Thanks again Elana you rock!

  29. Jennifer

    I wanted to make these cookies for gifts. Overall, my husband and I really enjoyed it but find it a little heavy, salty and sweet. I’m going to try it again today with less nectar, and salt. I used decaf regular grind coffee and 75% cocoa chunk chocolate. Thanks for the recipe, hope my 2nd attempt will be more sucessful.

  30. Joanne

    I have been having fun trying out some of your recipes. I’ve made two batches of carrot-banana muffins, coconut macaroons and chocolate chip cookies (the chocolate chip cookies I made before I realized I shouldn’t use Bob’s Red Mill—disaster!). This weekend, I want to try the brownies and these double chocolate mocha cookies. I was wondering if it OK to use Silpat on my cookie sheets instead of parchment paper?

  31. Emily Jelassi

    I have been having lots of fun trying out your recipes…sooo yummy! I’m not supposed to have any grains (other than oats), so that has made baking very difficult. I was so happy to find your recipes! So far, every single one I’ve made is absolutely delicious. Thank you!!!

  32. elizabeth

    HOLY MOLEY! These are really good cookies!!!

  33. aziza

    I made these cookies today. Very delicious!Yum Yum, I added some chopped walnut.

    Thank you so much !

  34. Betsy

    Thanks for the great recipe. I made these cookies but added a teaspoon of cayenne. If you like a little spicy with your sweet, it is a great addition!

  35. Danielle F

    Love this recipe and have made it many times. When I make it for kids, I usually leave the coffee out, and the recipe still works perfectly.

    Thanks for this recipe!!

  36. Jasna

    This is mine kind of cookie, dark chocolate, cocoa and espresso. I made this last night for my husband and me, very tasty, thank you for making us happy.

  37. Susan

    I wasn’t sure I liked these at first, but they seemed to actually get better with age–like a lot of chocolate things. Since I had recently made about 6 batches of cookies, I put these in the freezer and I just took a couple out to have this morning and holy cow, they are really really good. It’s almost like the coffee flavor mellowed out just a bit and the combination with the chocolate is delicious!! I am however, going to try these without the coffee and instead add in maybe 2 tsp of almond extract. My Mom made some chocolate cookies last year that had almond extract in and they were really good, so I’m going to try that. I am very impressed with how well these taste several days later because I have found many times with standard chocolate cookies, they taste great when they’re fresh, but not as good later, but these are the opposite.

    I’ve been having so much fun with the cookies–which is nice because I failed miserably with the breads!!

  38. Susan

    Okay–yeah, I am really having fun with the cookies!! I made these again, but instead of the coffee, I added 2 teaspoons of almond extract and 1 teaspoon of vanilla because my Mom had a really good chocolate recipe which had almond extract and I really liked it.

    Anyway, these came out really really good!! Wonderful flavor and the texture is fantastic as well. I do use pasture butter and coconut palm sugar, so I don’t know how that would differ from other fats and sugars, but with the almond extract, wow, these are really really good! Texture is tender, but crisp-perfect! I also bake them for about 13 minutes because I do like a crisper cookie.

    I have to stop making cookies (or start working out more!), but I have just been having so much fun because my cookies have all been coming out really great and it’s been fun to play with different flavors. I weigh my ingredients because I find it easier, plus there’s way more consistency. I highly recommend it–put your bowl on the scale, zero it out, add flour to 10 oz and you’re done! I weigh the butter and sugar too–it’s so much easier!

  39. Rachel

    I just made these for a Hanukah party we’re going to this afternoon. My husband/tester announced after the teeniest taste, “It’s like all my favorite things wrapped up in one.” I fear we will be stopping to buy a dessert on the way to the party because I’m not sure these are going to last that long. Thank you, Elana!

  40. Stacey

    For those who are interested in substituting stevia for the agave, I just made this recipe and used four dropper-fuls of vanilla stevia in place of the agave (and added a tablespoon of honey to add a bit more liquid) and baked them. The taste is delicious, however, the texture is very crumbly and fragile, and I would suggest adding one egg to the batter as a binder so it wouldn’t be quite so crumbly. Also, instead of chocolate chips, i used raw cacao nibs for a bit of crunch. Delicious! Thank you, Elana!

  41. sarah jane

    hi!….i was wondering…are these supposed to soften??..mine did after a few hours, and fell apart!!!…what can i do to make them crispier and sturdier?!..
    thanks!

    sarah jane

  42. Cindy

    HI Elana,

    Will it matter if I just have reg. almond flour, or does it have to be blanched?

    Thanks, and I love your recipes!

    Cindy

  43. Malisa

    Thank you for providing vegan recipes that are so yummy!

  44. Maria

    I can’t use any sugar, including agave and honey so does anyone have a good conversion to stevia or swerve sweetener? Thanks :)

  45. kathi peters @ globalstory2films.com

    I need some clarification. Do I use coffee grounds or brewed coffee (liquid)? If it’s grounds, can I use espresso powder?

  46. Hi Elana,

    Seeing the picture, it looks really tasty and i will give it a shot. Few months ago i started a cook course and since then i enjoy experimenting new recipes.

    Jane

Elana cannot answer comments and does not provide nutrition data. Please see the FAQ's for more information.



I understand that my comment will be deleted if it is not polite.

↑ back to top