Chocolate Coffee Cookies

December 18, 2022

(Biscotti al Cioccolato e Caffe)

These cookies are intensely flavored, tender and brilliant that making them feels like a gift that you give to those you love. I think that about most cookies I bake, but these babies are heavenly, a gift.

Makes about 16 cookies

Ingredient List:

  • 2/3 cup sprouted whole wheat or whole wheat pastry flour
  • ½ teaspoon baking powder
  • 2 tablespoons arrowroot
  • Pinch of sea salt
  • Generous pinch cinnamon
  • 12 ounces coarsely chopped dark, non-dairy chocolate
  • 4 ½ ounces extra virgin olive oil
  • 2 tablespoons spring or filtered water
  • 3 recipes egg replacer (I like Bob’s Red Mill)
  • 1 cup coconut sugar
  • 2 tablespoons brewed espresso
  • 5 ounces coarsely chopped pecans
  • 5 ounces coarsely chopped hazelnuts
  • 6 ounces coarsely chopped dark, non-dairy chocolate

Step By Step Instructions:

Preheat oven to 350o F. Line a baking sheet with parchment.

Whisk together flour, baking powder, salt and cinnamon. Place the chocolate and oil in a heat resistant bowl over simmering water. Cook, stirring occasionally until the chocolate has melted and is creamy and smooth. Set aside.

In a stand mixer, whip the egg replacer, sugar and espresso to combine well. Add the melted chocolate mixture and mix well. By hand, fold in the nuts and chopped chocolate and finally the dry ingredients to form a soft cookie dough.

Use a spoon to drop 16 (or so) ½-ounce mounds onto the lined sheet, leaving at least 2 inches between cookies as they will spread. Bake for 15 minutes or until the tops crackle. Allow to cool completely before transferring to a container.