Chocolate Espresso Almond Butter Cookies | Gluten Free, Vegan, Refined Sugar Free
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Cookies so good they are practically free. Well, they are free of gluten and all animal product along with refined sugar! I first tried cookies like these at my favorite local coffee shop, I got the healthiest looking cookie as a treat for the little boy I nanny, and obviously I had to taste test it and it was shockingly decedent. I would describe their texture has rich and moist, with a light crumbly texture from the teff flour I use. Haven't you heard of teff? No problem here's a little info from my good friends at Bob’s Red Mill.
A Little About Teff
Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour. Ethiopian households have been using teff flour in their baking for ages. A favorite teff dish eaten at almost every Ethiopian meal is a flat, crepe-like bread called Injera.
Whole Grain Teff, an ancient East African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world—about 100 grains of teff are the size of a single kernel of wheat! Compared to other grains, it has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. Another teff flour benefit is the calcium content that significantly surpasses that of all other grains. - Bob's Red Mill
Back to this amazing cookie, I could hardly believe that it was gluten-free, vegan and sugar-free! I knew that I had to try and make these at home.
First I had to go to the most dangerous place known to any home cook; Whole foods. Yes, Whole food is like sending a fashion junky to Saks Fifth, at least I get the same kind high from it. I love all weird and unique food and whole foods without a doubt give you that. I did some browsing and slowly found my way to the baking aisle and right in front of me, they had the pretty bag of teff flour. Then I had to spend a grueling ten minutes picking out what kind of almond butter I wanted to use and then another ten minutes agonizing over the cocoa powder. Yes I know I am quite ridiculous, but isn't more fun that way?
After my long trip to whole foods, I evidently had to make these cookies right away. I set to work, first mixing all the wet ingredients and then add a small amount of teff flour to see how it would react. The dough seemed very brownie-like, but you wouldn't want to eat it uncooked. Until you bake the teff flour, it has a very grainy texture.
I did let the dough settle for 10 minutes, hoping to add as much moisture as possible. Now I had to choose the size I wanted for the cookies; I went with big large cookies. To keep them moist! I wanted the top to be decorated in something natural, so I decided golden flax seeds and freeze-dried coffee.
You bake these cookies for only 8 minutes, and then you have to let them cool before you eat them. If you don't wait, they will fall apart before they even reach your mouth...
These cookies are mature, the flavor of the creamy chocolate powder and espresso make them decadent and rich. With a crumbly outside and an incredible brownie-like inside, these cookies far from disappoint. Being gluten-free, sugar-free and vegan are some of the last things you think about, these cookies are incredible! The almond butter adds a more than just moisture, but it lightens the whole cookie, to make sure the almond didn't get overpowered I added a little almond extract
Chocolate Espresso Almond Butter Cookies | Gluten Free, Vegan, Refined Sugar-Free
1 ¼ Cup Teff Flour
¼ Teaspoon Salt
1 Cup Almond Butter
4 Tablespoons Coconut Oil
1 Tablespoon Hot Water
1 Tablespoon Freeze Dried Espresso
3 Tablespoons Cocoa Powder
4 Tablespoons Maple Syrup
¼ Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
Flax seeds & Espresso podwer to decorate.
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a Silpat.
In a microwave safe dish melt coconut oil and water together, when warm mix Freeze Dried Espresso powder into mixture and stir till dissolved.
In a large bowl, combine teff flour, cocoa powder and salt. Add almond butter, maple syrup, coconut oil and espresso mixture (make sure it is no longer hot), and almond and vanilla extracts. Stir with a rubber spatula until well combined.
Use a cookie scoop and place on lined cookie sheet. Sprinkle with flax seeds and espresso powder if desired.
Bake for 8-10 minutes. Over-baking will result in a dry cookie. Remove from cookie sheet and allow to cool on a wire rack. Please allow to cool fully, otherwise they will fall apart.
Store in an airtight container.