Double Shot Coffee Cookies

Gluten free, vegan, heart-healthy, sugar-free, high protein
My easy, vegan cookies recipe offers you a great pick-me-up option when you want a protein filled cookie that delivers the punch of a double espresso shot. My trick is to soak dates in hot coffee; plus add finely ground coffee beans in the batter – which creates extra mocha flavor. This is truly a high-energy cookie!

 


Double Shot Coffee Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 cup dates, pitted & chopped
1/2 cup strong, hot coffee
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup coconut sugar
1/2 cup almond butter
Dry
1 and 1/2 cups almond flour
1/2 cup sorghum flour
1/2 cup 100% cocoa powder
1/4 cup tapioca starch (can substitute arrowroot or cornstarch)
2 tablespoons fine ground coffee beans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
large crystal salt 

Makes 30 cookies


Having trouble finding the ingredients or tools to make this recipe? Find my recommendations here:

Instructions

1.  Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2.  Soak chopped dates in extra hot coffee in a small bowl for 15 minutes.
3.  In a large bowl using a hand mixer, blend coconut oil, maple syrup and coconut sugar until creamy. Add almond butter and soaked dates (plus soaking coffee liquid) blend again for 2 minutes until creamy smooth.
4.  Add almond flour, sorghum flour, cacao powder, tapioca starch, ground coffee, baking powder, baking soda and salt. Stir together until blended. Fold in chocolate chips. Put dough in refrigerator 20 minutes.
5.  Scoop dough into 24 cookies. Place onto prepared baking sheets spaced ½ inch (1,5 cm) apart and sprinkle tops with large crystal salt. Gently press down to flatten each cookie. Bake 12 minutes. Let cool completely before handling.

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Photos by Milkshake Creative

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!


This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!


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Mocha Avocado Cupcakes

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Vegan Banana Split Cupcakes