double chocolate coffee cookies

again, sorry for the ugly photo. i need to make a light box for my photograph sessions.

these guys are extreme! there is so much chocolate going on, and i dig it. i love the deep flavors that the coffee brings out in chocolate. again, these were wonderful still warm from the oven, and i plan on taking them to work tomorrow along with the snickerdoodles.

this was a recipe from elana’s pantry. she has a great collection of gluten free & grain free cookie recipes, so be sure to check them all out!

i substituted honey in the place of agave nectar, and gave them a light sugar dusting just before baking because i know my coworkers have a sweet tooth!

ingredients:

2 1/4 cups almond meal*

1/4 cup cocoa powder

2 tsp coffee, ground as finely as possible

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup olive oil

2/3 cup honey

1 tbsp vanilla

1 cup dark chocolate chips

*i used bob’s red mill almond meal, which resulted in a slightly nuttier texture. next time i will use almond flour, which is finer and would turn out a more traditionally textured cookie.

method:

preheat oven to 350f. prep 2 cookie sheets with parchment paper.

mix all dry ingredients except for chocolate chips in a large bowl.

separately, mix all wet ingredients together.

combine wet with dry. when completely combined, stir in chips.

drop by the spoonful onto sheets, packing dough tightly with a spoon so cookies don’t fall apart.

bake for 7 minutes.

let cool on sheets for 10 minutes or so to stiffen up before transferring to racks.

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