Chocolate Mocha Cookies

April 7, 2017

These taste like a delicately sweet espresso treat…without the caffeine that comes with your little ‘fix.’ But I must confess, I love these best with a shot of hot espresso nonetheless.

Makes 30-36 cookies

Ingredient List:

  • 8 tablespoons (1 stick) vegan buttery “baking sticks,” (8 tablespoons), softened
  • ¼ cup brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons coconut sugar
  • 1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons coffee flour
  • Pinch ground cinnamon
  • Pinch sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped pecan pieces

Step By Step Instructions:

1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped or 1 cup non dairy dark chocolate chips.

Preheat oven to 350°F and line 2 baking sheets with parchment paper. Using a hand mixer or a whisk, blend the buttery stick with syrup, vanilla, and coconut sugar until creamy. Mix in dry ingredients to form a soft/stiff cookie dough.

Fold in nuts and chocolate until incorporated through the batter. Spoon tablespoons of cookie dough onto the lined sheets and with wet fingers, press them to flatten slightly, allowing room for the cookies to spread, (about a dozen cookies per standard sheet). Bake for 13-14 minutes. Remove from oven and allow cookies to stand for 2 minutes on the sheet tray. Transfer to a wire rack to cool completely.