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!
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.
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.