About
A hint of coffee!
These ones are perfect for when you want to use all those leftovers of nuts or other add-ins that you have lying around the pantry.
The addition of instant espresso powder gives a subtle coffee aroma and enhance the chocolate flavor. When I'm baking these cookies the whole house smells amazingly crazy good and everybody suddenly show up in the kitchen.
Tags
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Len favorited Nutty Mocha Cookies
20 Apr 01:53
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Jenn favorited Nutty Mocha Cookies
15 Dec 00:04
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Paine666 published her project Nutty Mocha Cookies
05 Nov 09:46
You Will Need
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Step 1
Preheat oven to 325 ºF (170 ºC) and line two baking sheets with parchment paper.
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Step 2
In a large mixing bowl, whisk together soy milk, oil, flaxmeal, agave and vanilla until all ingredients are well combined.
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Step 3
Sift in flours, cocoa powder, instant espresso powder, baking soda and salt. Mix with a silicone spatula to form a soft dough.
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Step 4
Fold in almonds, the rest of the other nuts and the dried cranberries. Reserve some nuts for decorating the top of the cookies.
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Step 5
Scoop out 1 generous tablespoon of dough for each cookie and make sure you leave enough space between them cause they will spread a little while baking. Decorate with remaining nuts.
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Step 6
Bake for 14 minutes, until cookies edges are firm to touch yet tops are still soft.
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Step 7
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Step 8
Store in an airtight container.
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