These espresso almond butter cookies are dairy free, vegan, gluten free and refined-sugar free, but they STILL taste like a cookie that is all done up with butter and sugar and all the yummies. The espresso flavor paired with the sweet maple syrup and chocolate chunks come together to make such a scrumptious cookie!
These cookies are thick, chewy and delicious and are even better when eaten warm and dipped in milk. Let's talk deats!
What ingredients do I need for espresso almond butter cookies?
- Instant coffee, mixed with water
- Almond butter
- Maple syrup
- Oat flour
- Chopped chocolate/chocolate chips
How should I form these cookies?
Cookies spread when the fat in the cookie dough (the butter) melt in the oven. Because these cookies do not have any butter, oil, etc., they are not going to spread like a normal cookie would. With that being said, I like to shape these cookies a little bigger and flatter rather than in a ball. Shape them how you would expect a cookie with butter, or other fats, to come out of the oven.
What if I am allergic to tree nuts/peanuts?
If you are allergic to tree nuts/peanuts and can't use almond butter: peanut butter, sunflower butter, or another nut-free butter substitute works great!
What should the texture of the almond butter be?
You want the almond butter to be runny and loose, not thick and hard to scoop. This will allow for it to be more easily measured.
How can I store these espresso almond butter cookies?
These cookies can be stored in an airtight container for 5-6 days.
The fact that these espresso almond butter cookies only have 6 ingredients means you need to get up and make them ASAP. Happy baking, loves!
Espresso Almond Butter Chocolate Chunk Cookies
- 3 tbsp instant coffee
- 4 tbsp water
- 1 cup creamy almond butter
- ¾ cup maple syrup
- 2 cups oat flour
- Pinch of salt
- 1 cup chopped chocolate/chocolate chips plus additional for pressing into the tops of the cookies
- In a bowl, combine the instant coffee granules and water and mix until combined. Add the almond butter and maple syrup and mix until combined. Add the oat flour and salt and fold ingredients together until a dough forms. Add the chopped chocolate and fold the batter until evenly incorporated.
- The dough will be sticky - place the bowl in the freezer for 20 minutes so it firms up, then you will be able to roll the dough in your hands.
- While the dough is in the freezer, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Once the dough has chilled, roll into balls and flatten slightly. Gently press more chocolate chunks/chips into the tops of the cookies if desired. Place on the baking sheet and bake for 15-17 minutes until the edges have set. Let cool for 5 minutes - serve warm & enjoy!
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