Double Chocolate Mocha Cookies
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!
2 ¼ cups blanched almond flour
¼ cup cocoa powder
2 tablespoons organic decaf coffee, espresso grind
½ teaspoon baking soda
½ teaspoon celtic sea salt
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
¾ cup dark chocolate 73%
- In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt
- In a smaller bowl, stir together grapeseed oil, agave and vanilla
- Stir wet ingredients into dry and then mix in chocolate drops (or chunks)
- Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet
- Bake at 350° for 7-8 minutes
- 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!
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If you enjoyed the recipe above please take a moment to look at the rest of my gluten free recipes.You can also read more about me, peruse my forums or subscribe to Elana's Pantry below and receive an email anytime I post a recipe. Thanks!
Posted on February 3, 2009 in desserts by Elana
you might also like: Double Chocolate Mocha Biscotti
or DIY Valentine’s Day Recipes
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30 comments
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?
These sound delicious - and dangerous, lol.
About how many does the recipe make?
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.
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!
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!
These look beautiful with that cup of cashew milk. A very satisfying combination I am sure! Great idea on the flickr group!
Shirley
Absolutely magnificent.
I bet a little spice would be perfect in these. Thanks for sharing!
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!
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!
Makes me hungry!
Kelly, how do you adjust the recipe to use the wet
almond meal from almond milk instead of the blanched almond flour?
MMmm Just made these and they turned out great!! :) Thank you.
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??
Fabulous!!! These would be great with an afternoon latte!
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!
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!
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
Deeeelicious. Didn't have chocolate chunks, so I used dried cranberries. Hooo boy.
Thanks for another great one!
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:
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.
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!
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.
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.
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.
steph -Great adaptations and thanks for sharing them with us!
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 ;-)
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.
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!!
i've just made these. i used honey cause i didn't have agave.
they are so goooodd.
thank you so much!
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!