Gluten-Free, Vegan, Serves 12
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons almond butter
- 1 tablespoon strong brewed espresso or instant coffee, cooled
- 1 teaspoon vanilla extract
- 1/3 cup chopped toasted hazelnuts
- Dairy-free chocolate chips or chunks
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt. Add the melted coconut oil, almond butter, brewed espresso or instant coffee, and vanilla extract to the dry ingredients. Mix well until a thick dough forms. Fold in the chopped toasted hazelnuts and, if desired, a handful of dairy-free chocolate chips or chunks. Using your hands or a spoon, take spoonfuls of the cookie dough and shape them into small balls. Place the balls onto the prepared baking sheet and flatten them slightly with your palm.
Bake in the preheated oven for about 8-10 minutes, or until the cookies are set and slightly firm to the touch. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, the Fudge Hazelnut Espresso Cookies are ready to enjoy!