Double Shot Coffee Cookies

October 4, 2021 Megan Matthews and Patricia Schroeck, Sweets You Can Eat

Double Shot Coffee Cookies

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

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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.

Photos by Milkshake Creative

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