It’s COOKIE time!!
For those of you new to Luv Cooks, there are three foods I will almost always choose. Peanut butter, coffee and COOKIES. This week’s recipe combines two of my faves in a Paleo chocolate chip cookie full of caffeinated goodness! Welcome to the flair espresso paleo chocolate chip cookie!
flair Espresso Paleo Chocolate Chip Cookies (HUGE shoutout to Fooduzzi for her inspiration for this recipe!)
What You Will Need:
- 1.5 cups almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1 shot flair espresso (or about 35 grams strong coffee) made in a flair espresso maker
- 1/4 cup maple syrup
- 2.5 ounces chopped Paleo chocolate or dairy-free chocolate of your choice
What You Will Do:
- Whisk flours, baking soda and salt together until evenly combined.
- Whisk coconut oil, fresh shot espresso (or strong coffee) and maple syrup until somewhat combined (the oil will separate a bit).
- Pour wet ingredients into dry, stirring with a rubber spatula until combined.
- Add chocolate to wet dough and stir until combined.
- Roll dough, a generous tablespoon at a time, out into small balls.
- Place on a parchment-lined baking sheet; use hands to lightly flatten each dough ball.
- Preheat oven to 350.
- Put dough into freezer to set for 15 minutes. Remove from freezer to oven to bake for 12 minutes.
- Move to rack to cool for about 5 minutes, and enjoy!
