Espresso Cookies with Chocolate Frosting
- Prep Time: 15 mins
- Cook Time: 11 mins
- Total Time: 26 mins
- Yield: 6 cookies
Ingredients
- FOR THE COOKIES:
- 1 and 1/2 cups almond flour
- 3 Tbsp. coconut flour
- 3/4 tsp. baking soda
- pinch salt
- 2 Tbsp. melted coconut oil (make sure it isn’t hot!)
- 3 Tbsp. almond butter (or your favorite nut butter)
- 1 Tbsp. espresso powder
- ¼ cup + 2 Tbsp. pure maple syrup
- splash pure vanilla extract
- FOR THE CHOCOLATE FROSTING:
- 4 Tbsp. cocoa powder
- 2 Tbsp. melted coconut oil
- 2 Tbsp. maple syrup
- 1–2 tsp. espresso powder
Instructions
- Preheat the oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, almond butter, espresso powder, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. The batter will be stiff.
- Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies won’t spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
- Remove sheet from freezer and bake for 11 minutes, until slightly golden brown.
- Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.
- For the chocolate frosting: Mix cocoa powder, coconut oil, maple syrup, and espresso powder well until combined. Add a little more coconut oil if it’s too stiff – it should be thick but pourable.
- Frost cooled cookies. Store in the fridge.