Espresso Almond Butter Chocolate Chunk Cookies
Ingredients
- 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
Instructions
- 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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