I’ve been battling quite the sweet tooth lately. I’m not sure what my problem is. Maybe it’s because work has gotten really hectic and my subconscious wants to stress-eat… Or maybe it’s hormonal… Or maybe it’s just something in the air, because a few nights ago I got the following text from Brad at work: “You should make almond flour cookies. Maybe with cocoa.” I really don’t need much more prompting than that when it comes to baked goods. Further evidence of this can be found here.
I'll have some of all that, please.
I don’t even remember what else I was in the middle of doing when I got his message; It’s like I’m a sleeper agent programmed to bake on command as soon as I receive the signal. Operation: Mocha-Coconut is a go.
I’ve wanted to come up with an almond flour cookie sweetened only with stevia for a while. So far I’ve been unsuccessful. It seems that you really need the stickiness and moisture of honey or agave to hold the thing together. So in this experiment I decided to compromise and replace only half the honey with stevia and see what would happen. I was very happy with how these turned out – they’re incredibly rich so you really don’t need more than one. Okay, maybe two. As far as I’m concerned, Mission Accomplished.
Mocha-Coconut Cookies
2 & 1/4 cups Blanched Almond Flour
¼ cup Unsweetened Cocoa Powder
2 tablespoons Decaffeinated Instant Coffee
½ teaspoon Baking Soda
½ teaspoon Sea Salt
½ cup Melted Butter
¼ cup Honey
1 Egg
1 tablespoon Pure Vanilla Extract
1/8 teaspoon Liquid Stevia
¾ cup Unsweetened Coconut Flakes
Preheat your oven to 350 degrees F. Combine the almond flour, cocoa powder, coffee, baking soda, and salt in a large bowl. In a smaller bowl, blend together the butter, honey, egg, vanilla, and stevia. Pour the liquid mixture into the dry ingredients and mix well. Stir the coconut into the dough last, distributing evenly.
On a parchment paper lined baking sheet, roll the dough into tablespoon-sized balls and press each down to form ¼-inch thick cookies. Bake for about 7 minutes, or until they are as crisp as you’d like.
As a matter of fact, yes! They DO taste as good as they look!
For anyone wondering, there’s about 70 grams of carbohydrate in a quarter-cup of honey. I haven’t gone to the trouble of figuring out the exact nutritional value of these, because…well, honestly, I just don’t care that much. I mean, they’re cookies, we all know they’re not health food, right? But if you need a treat, at least you can enjoy them knowing that only there’s only about 3 grams of sugar coming from the sweetener. Plus lots of healthy fats from the coconut and almond flour.
There are all kinds of tweaks you could make, like adding nuts or dried fruit and leaving out the coffee or the coconut… Of course, if you eliminate the “mocha” and the “coconut” you’d just be making chocolate cookies, which isn’t nearly as much fun to say.
When can I expect these cookies to be on our doorstep?
Haha!
Perhaps as a housewarming gift…
Oh how delish! I just made cookies with almond flour, coffee, and chocolate chips this weekend. I use finely ground coffee, not instant (from a Folgers coffee single), in mine. They are wonderful.
I shared most of them with my parents so the rest didn’t last long. I will definitely give your recipe–with even more of a chocolate factor!–a try though. Thanks!
Shirley
They’d probably be even better with “real” coffee! I just wanted to use decaf, and the only decaf we had was some instant stuff my husband drinks. I won’t drink it, but it worked well in the cookies!
Yum! Sounds tasty to me. I’ve never thought to do the mocha thing in cookies. Time to change that.
I really just thought to add the coffee to help mask the stevia taste – since I was kind of experimenting, I didn’t know if it would be too sweet or a little “artificial” tasting. But it’s a great addition
Thanks so much! I can’t wait to give these a try!
I wish I had one right now!