Diabetic-Friendly Chocolate Espresso Cookies
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Why I Love This Recipe
Did you know that espresso enhances the flavor of chocolate, making these cookies darker and richer in taste? This is why coffee and chocolate make such a classic pair!
Ingredients You'll Need
1/2 cup almond flour (or whole wheat flour for a bit more structure)
1/2 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup erythritol or stevia-based granulated sweetener
1 tablespoon instant espresso powder
4 ounces sugar-free dark chocolate, melted
4 ounces sugar-free dark chocolate, coarsely chopped
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350°F, with racks in upper and lower thirds. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour (or wheat flour), cocoa powder, baking powder, and salt. Set aside.
Using an electric mixer, beat the butter and sugar substitute until light and fluffy. This might take a bit longer than regular sugar, so patience is key!
Beat in the eggs, one at a time, and mix in the vanilla.
In a small bowl, mix the espresso powder with the melted chocolate until smooth, then add this to the butter mixture.
On low speed, gradually beat in the dry mixture (almond flour, cocoa, etc.) until just combined. Fold in the chopped sugar-free chocolate.
Drop dough by two heaping tablespoons onto the prepared baking sheets, spacing each cookie about 3 inches apart.
Bake for 12–14 minutes, rotating the sheets halfway through. The cookies should look dry around the edges but still soft in the center.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pairs Well With
A warm cup of unsweetened almond milk latte or an herbal tea like rooibos.
Questions, Comments & Reviews
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