Chocolate Chip Mocha Cookies are rich and decadent almond flour cookies. Use this mocha cookie recipe to make your favorite mocha latte in cookie form.
30 minutes
Minimal prep
You’ll Learn: Methods for preparing and chilling almond flour cookie dough to boost texture
Worth It: It builds a freezer stash for stress-free treats later
Bonus: Easy to tailor to common diets
Why You’ll Love This Recipe
- Taste of your favorite latte – Mocha latte lovers, this one’s for you. Bake these mocha cookies from scratch and enjoy one with your favorite latte!
- Great for any occasion – These mocha cookies are a fun and unique option for a holiday cookie exchange or to leave out for Santa at Christmas, but they’re just as delicious any time of year!
- Gluten-free – These cookies are naturally gluten-free, but so soft and delicious that you would never even know it.
Serving Suggestions
These chocolate chip mocha cookies are what happens when classic chocolate chip cookies get a glow-up. Give them a try, and I think they will very quickly become your favorite cookies!
They would be especially delicious with your favorite hot cocoa recipe or with coffee or tea. I like to enjoy these cookies with a latte using a tasty syrup such as this Peppermint Mocha Latte Syrup or this Sugar Cookie Latte Syrup.
Ingredients
- Egg – the egg binds your mocha cookies together
- Coconut oil – helps keep your cookies very moist
- Light brown sugar – this helps enhance the richness of these cookies (make sure to use light and not dark brown sugar)
- Espresso powder – espresso powder helps bring the mocha flavor to life (do not use coffee grounds)
- Salt – one teaspoon salt enhances all flavors
- Baking soda – just a pinch of baking soda helps your mocha cookies rise
- Cocoa powder – make sure to not use dutch processed cocoa for these cookies
- Almond flour – using almond flour instead of all purpose flour makes it so even your gluten-free loved ones can enjoy these mocha cookies
- Espresso chocolate chips – these are the ingredient that takes these mocha cookies to the next level
How to Make
Step 1: Mix and fold mocha flavored cookie dough
First, combine egg, coconut oil, and light brown sugar in a large mixing bowl. Then, whisk together almond flour, cocoa powder, espresso powder, salt and baking soda in a separate mixing bowl.
Next, fold dry ingredients into wet ingredients with a flat spatula and mix until thoroughly combined. Finally, fold in espresso chocolate chips.
Step 2: Chill cookie dough
The trick to the perfect texture cookies is to take your bowl of dough, cover, and chill it in the refrigerator for at least 30 minutes. While the ball of dough chills, preheat the oven to 350F.
Step 3: Scoop and Bake mocha cookies
Once the dough has chilled, line a baking sheet with parchment paper. Then, using a 1.5 tablespoon measuring scoop, scoop 12 even cookie dough balls onto the baking sheet.
Next, place the baking sheet in the oven to bake at 350F for 15 minutes.
Step 4: cool and Enjoy!
After 15 minutes remove the cookies from the oven. Allow them to cool for a few minutes on the baking sheet and then transfer them to a cooling rack.
Storage
These cookies should be kept covered on the counter in an airtight container. They will stay soft and fresh for up to 5 days.
You can freeze these cookies too! They will stay fresh in the freezer for up to 3 months.
Check out these other Sweet Treats:
Keep reading to grab the full recipe! If you make these cookies please let me know in the comments or on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Chocolate Chip Mocha Cookies
Ingredients
- 1 egg – room temperature
- 1/3 cup melted coconut oil
- 3/4 cup light brown sugar
- 2 tsp espresso powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup cocoa powder do not use dutch cocoa
- 1 1/4 cup almond flour
- 1/2 cup espresso chocolate chips
Instructions
- Whisk together egg, melted coconut oil and brown sugar in a large mixing bowl
- In another mixing bowl combine almond flour, cocoa powder, espresso powder, salt, and baking soda
- Fold dry ingredients into wet with a flat spatula
- Pour chocolate chips into dough and fold in
- Chill dough in the refrigerator for at least 30 minutes
- Preaheat oven to 350F and line a baking sheet with parchment paper
- Scoop dough onto baking sheet – 1 used a 1.5 tbsp measuring scoop
- Bake in oven at 350F for 15 minutes
- Remove from oven and allow to cool on sheet for a few minutes and then transfer to cooling rack
- Keep covered on countertop for up to 5 days
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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