Double Chocolate Espresso Cookies
4.5 from 2 reviews
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Recipe type: Dessert
Author: Char
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 20
Ingredients
  • 1 1/4 cup almond pulp
  • 1 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup cocoa powder
  • 2 tbsp powdered Stevia
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xantham gum
  • 1/2 tsp sea salt
  • .
  • 1 cup almond mylk
  • 1/2 cup applesauce, unsweetened
  • 4 shots espresso, cold
  • 1 tsp pure vanilla extract
  • .
  • 1/2 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, use a spatula to stir together dry ingredients. Mix well.
  3. In a medium mixing bowl, whisk together the wet ingredients. When fully mixed, pour into the dry ingredients and stir to combine. Fold in the chocolate chips.
  4. Lay a silicone mat onto your cookie sheet. Use an ice cream scoop to portion cookies evenly onto tray.
  5. Bake @ 350 degrees for 13-15 mins until tops of cookies are golden brown. Remove from oven and let cool for 2-3 mins until transferring to cooling rack. Allow to cool completely, about 10 mins.
  6. Devour. Store remaining (haha) cookies in the refrigerator.
Recipe by Char's Kitchen: A Vegan Friendly Food Blog at http://www.charskitchen.ca/2012/07/double-chocolate-espresso-cookies.html