Espresso Cookies with Chocolate Frosting

• Vegan
• Gluten free
• Paleo

• Condiments

  • 3 tbsp Almond butter
  • 3/8 cup Maple syrup, pure
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 3/4 tsp Baking soda
  • 4 tbsp Cocoa powder
  • 3 tbsp Coconut flour
  • 1 pinch Salt
  • 1 splash Vanilla extract, pure

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Drinks

  • 1 1/3 tbsp Espresso, powder

Found on fooduzzi.com

Ingredients

• FOR THE COOKIES:
• 1 and ½ cups almond flour
• 3 Tbsp. coconut flour
• ¾ tsp. baking soda
• pinch salt
• 2 Tbsp. melted coconut oil (make sure it isnt hot!)
• 3 Tbsp. almond butter (or your favorite nut butter)
• 1 Tbsp. espresso powder
• ¼ cup + 2 Tbsp. pure maple syrup
• splash pure vanilla extract
• FOR THE CHOCOLATE FROSTING:
• 4 Tbsp. cocoa powder
• 2 Tbsp. melted coconut oil
• 2 Tbsp. maple syrup
• 1-2 tsp. espresso powder

Directions

• Preheat the oven to 350 degrees F.
• Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
• In a small bowl, add melted coconut oil, almond butter, espresso powder, maple syrup, and vanilla, and mix to combine.
• Add your wet ingredients to your dry, and mix. The batter will be stiff.
• Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies wont spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
• Remove sheet from freezer and bake for 11 minutes, until slightly golden brown.
• Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.
• For the chocolate frosting: Mix cocoa powder, coconut oil, maple syrup, and espresso powder well until combined. Add a little more coconut oil if its too stiff - it should be thick but pourable.
• Frost cooled cookies. Store in the fridge.