Servings: 12 Cookies 1x
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
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.