Are you ready to indulge in a guilt-free treat that satisfies your sweet tooth while keeping you aligned with your Paleo lifestyle? Look no further! These Paleo Espresso Chocolate Chunk Cookies are not just any cookies; they are a delightful fusion of rich espresso flavor and luscious dark chocolate, all wrapped up in a wholesome, grain-free package. With just 25 minutes from prep to plate, you can enjoy a fresh batch of these chewy, chocolatey delights that are perfect for any occasion. Dive into our recipe and discover how easy it is to whip up these decadent cookies that will have your taste buds dancing!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 egg
- 2 tbsp espresso powder
- 1/2 cup dark chocolate chunks
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, melt the coconut oil and allow it to cool slightly. Crack the egg into the coconut oil and whisk together until well combined.
- Sprinkle the espresso powder into the wet ingredients and mix until fully incorporated, creating a rich coffee-infused liquid.
- Pour the wet ingredients into the dry ingredients and stir until a cohesive cookie dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the dark chocolate chunks, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your palm, creating a circular shape approximately 1/2 inch thick.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Measure Accurately: For the best results, make sure to measure your almond flour and coconut sugar accurately. Too much flour can lead to dry cookies, while too little can affect the texture.
- Chill the Dough: If you have time, chilling the cookie dough for 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
- Use Quality Ingredients: Opt for high-quality dark chocolate chunks and espresso powder. The better the ingredients, the richer the flavor of your cookies.
- Don’t Overbake: Keep a close eye on your cookies as they bake. They should be golden brown around the edges but still soft in the center. They will continue to firm up as they cool.
- Experiment with Add-Ins: Feel free to customize your cookies! Add nuts, dried fruits, or even a sprinkle of sea salt on top before baking for an extra flavor boost.
- Storage: To keep your cookies fresh, store them in an airtight container. If you want to extend their shelf life, consider refrigerating them.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 20mg
