Paleo Espresso Chocolate Chunk Cookies
User Reviews
4.7
72 reviews
Excellent
Paleo Espresso Chocolate Chunk Cookies
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Grain-free chocolate chunk cookies with espresso powder for a delicious treat
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Ingredients
- 1/3 cup coconut oil softened, not melted
- 1/3 cup coconut sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cups superfine almond flour
- 2 Tbsp tapioca flour
- 2 Tbsp instant espresso granules
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2/3 cup chocolate chunks
Instructions
- In a stand mixer fitted with a paddle attachment, cream together the coconut oil and coconut sugar until well combined and fluffy.
- Add the egg and vanilla extract beat until well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, instant espresso granules, baking powder and sea salt.
- Pour the dry mixture into the mixer and beat until combined and a dough forms. Beat in the chocolate chunks.
- Refrigerate the cookie dough at least 1 hour.
- When ready to bake, preheat the oven to 375 degrees F.
- Drop spoonfuls of dough onto a cookie sheet and bake on the center rack of the preheated oven 8 to 15 minutes (8 for chewier cookies, up to 15 minutes for crispier cookies).
- Allow cookies to cool 10 minutes before digging in.
Nutrition Information
Show Details
Serving
1of 15
Calories
201kcal
(10%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
15g
(23%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1of 15 | |
| Calories | 201kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
72 reviews
Excellent
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