Double Chocolate Espresso Almond Cookies (Vegan, Oil-Free

• Vegan

• Canned Goods

  • 5/8 cup Applesauce, unsweetened

• Baking & Spices

  • 3/4 cup All-purpose or whole wheat pastry flour
  • 1/2 tsp Baking powder, aluminum free
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 1 cup Coconut sugar
  • 1/2 tsp Sea salt, fine
  • 3/4 cup Semi-sweet chocolate chips, dairy-free
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 tsp Lemon juice or apple cider vinegar

• Drinks

  • 2 tsp Espresso, fine quality ground

Found on thevegan8.com

Description

Ingredients

• 1 cup (100 g) super fine blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bobs Red Mill is not recommended, as it produces too flat and gritty results, but if you must use it, use 112 g)
• 3/4 cup (90 g) all-purpose or whole wheat pastry flour
• 1 cup (130 g) coconut sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon aluminum free baking powder
• 3/4 cup dairy-free semi-sweet chocolate chips (or use chunks for a more gourmet/bakery result, my original version I used chunks)
• 2 teaspoons fine quality ground espresso powder (I LOVE Illy & recommend it for this recipe. It can be found at Krogers, Williams Sonoma or ordered on Amazon)
• 1/2 cup + 2 tablespoons unsweetened applesauce, leveled with a knife
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon juice or apple cider vinegar
• Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.

Directions

• Preheat an oven to 375 degrees and line 2 dark metal sheet pans with parchment paper, not foil. These will bake better on dark metal pans, than aluminum. The bottoms tend to not brown well on aluminum.
• Add the first 8 ingredients (almond flour through to the baking powder) to a large bowl through a strainer (to catch any lumps) and whisk very well. Stir in the chocolate chips.
• In a separate small bowl or mug, combine the espresso with the wet ingredients (applesauce, lemon juice and vanilla). Now, add the wet ingredients to the dry and stir until all incorporated and a sticky dough forms. It will seem too dry at first, but trust me, keep stirring and pressing the dough with the back of the spoon until it is thick, wet and sticky.
• Drop by large spoonfuls, spaced about 2 inches apart, as they will spread. Do not spread out or flatten the dough, it should be soft and a little loose. Bake each pan separately on the middle rack for 10 minutes. Let them cool on the pan for 10 minutes and transfer to cool completely on a rack. Bake the 2nd pan while the 1st pan is cooling.