Chocolate Coffee Cookies
Dec 01, 2024 06:00AM ● By Kris Urquhart
½ tsp baking powder
2 Tbsp arrowroot
Pinch of sea salt
Generous pinch of cinnamon
18 oz dark, non-dairy chocolate, coarsely chopped
4½ oz extra virgin olive oil
2 Tbsp spring or filtered water
3 Tbsp of store-bought egg replacer with 6 Tbsp of water (or mixture of 3 Tbsp finely ground flax seeds with 9 Tbsp warm water) and let sit for one minute to thicken
1 cup coconut sugar
2 Tbsp brewed espresso
5 oz pecans, coarsely chopped
5 oz hazelnuts, coarsely chopped
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, salt and cinnamon. Place 12 ounces of chocolate and oil in a heat-resistant bowl over simmering water. Cook, stirring occasionally until the chocolate has melted and is creamy and smooth. Set aside.
In a stand mixer, whip the egg replacer, sugar and espresso to combine well. Add the melted chocolate mixture and mix well. By hand, fold in the nuts, the remaining 6 ounces of chocolate and the other dry ingredients to form a soft cookie dough.
Use a spoon to drop 16 (or so) ½-ounce mounds onto the baking sheet, leaving at least two inches between cookies, as they will spread. Bake for 15 minutes or until the tops crackle. Allow to cool completely before transferring to a container.
Recipe courtesy of Christina Pirello.
Related Recipes + Main Article

Molasses Cookies With Dates
Bake cookies for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. Read More »

Thumbprint Cookies With Jam
Form the dough into walnut size balls and arrange on the baking sheet, allowing about an inch between each cookie for rising. With a wet thumb, make an indent in each cookie. Read More »

Chewy Chocolate Chip Almond Cookies
Preheat a conventional oven to 350° F or convection oven to 325° F. Line two baking sheets with parchment paper. Read More »

Healthier Holiday Cookies: Easy Switches That Don’t Compromise on Taste
Whether it’s chunky chocolate chip, classic sugar, jammy rugelach, spicy gingerbread, Russian teacakes or cinnamon-dusted snickerdoodles, the holidays would not be complete without a fest... Read More »