Almond Butter Espresso Cookies
User Reviews
3.9
Almond Butter Espresso Cookies
Description
Almond Butter Espresso Cookies are made primarily with creamy almond butter mixed with organic sugar and finely ground espresso, enhancing the nutty flavor with a coffee kick. A flaxseed egg is used as an egg substitute, offering a plant-based binding without extra moisture. The dough incorporates baking soda to ensure a slight rise and gentle texture. Baking at 350°F allows the cookies to spread and set with a balanced crispness on the edges while remaining tender inside.
The combination of almond butter and espresso grounds sets this cookie apart, presenting a unique depth and richness. Vanilla extract adds a subtle sweetness to complement the robust espresso flavor. These cookies can easily be stored in a container once cooled, firming up further to retain texture.
They make a suitable accompaniment to coffee or tea or enjoyed on their own as a lightly sweetened treat. Adjusting the nut butter type or sugar variant can tailor the recipe to different dietary needs, though almond butter is preferred for tested results.
Ingredients
- ¾ cup almond butter creamy
- ¾ cup Organic Sugar
- 1 Tablespoon espresso finely ground
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 Flaxseed or regular egg, used as egg substitute
Instructions
- Preheat oven to 350°F degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
- Make flaxseed egg by combining 1 Tablespoon ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
- Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
- Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
- They will harden up while cooling. Once completely cool you can transfer them to a storage container.
Notes
- Almond butter can be substituted with other nut or seed butters, though almond butter is preferred for tested results.
- Flaxseed egg serves as a vegan binder; a regular egg can replace it if vegan option is not needed.
- Organic sugar can be replaced with coconut sugar, but not liquid sweeteners like maple syrup or honey to maintain proper dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 89kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 49mg | 2% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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