Description
These healthy coffee and walnut cookies are made with almond flour and instant coffee, sweetened with coconut sugar and loaded with chopped walnuts and bits of dark chocolate.
Ingredients
Scale
- 1/2 cup palm shortening, room temperature (84g)
- 1/3 cup coconut sugar (56g)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups blanched almond flour (140g)
- 3 Tbsp tapioca starch (21g)
- 1 1/2 tsp instant coffee
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped walnuts
- 1/4 cup mini dark chocolate chips
Instructions
- In a large mixing bowl, whisk together the shortening, coconut sugar, egg and vanilla using a fork.
- Mix in the almond flour, tapioca starch, instant coffee, cinnamon, baking soda and salt.
- Fold the walnuts and chocolate chips into the batter.
- Chill the dough in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 350 degrees F.
- Scoop the chilled cookie dough onto a large baking sheet. Each cookie is about 1 rounded tablespoon in size. You'll want about 1.5 inches between each cookie so they have room to spread.
- Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
- After baking, cool the cookies for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack. You can top them with flaked sea salt right out of the oven.
- Store cookies in an airtight container or baggie at room temperature for 3-4 days, 1 week in the fridge, or 2 months in the freezer.