Monday, April 28, 2014

{RECIPE} Mocha Chip Cookies

If there are two things you should absolutely know about me, they are that I love baking, and I love chocolate. Ok, there are more important things to know about me, but those are still pretty big ones.

I consider my kitchen my happy place. I love cooking, baking, and eating. Being in the kitchen relieves stress, and lets me release some creative energy.

However, I don't always have the ingredients a recipe calls for, and my penny-pinching ways don't always allow for a quick trip to the store for a dozen eggs and a bottle of honey. So, I search for alternatives. Sometimes they work, other times they don't. This recipe was one that did work...thank goodness.

The original recipe is from Against All Grain. I didn't have eggs or honey, and I had less than a cup's worth of ground coffee. Oh, and I only had one 72% dark chocolate bar from Trader Joe's. Thus, mocha chip cookies.


  • ¼ cup palm shortening, ghee, or grass-fed butter (I used butter)
  • ¼ cup coconut palm sugar
  • 2 tablespoons honey (I just used an additional 2 TBish of coconut sugar)
  • 1 large egg, room temperature (I made a flax gel... 1TB ground flax seed mixed with 3TB water. Let it sit for 10 minutes)
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour (I had almond meal)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt (I don't ever measure my salt...I just did a few twists on my grinder!)
  • ¼ cup dark chocolate pieces (I just chopped up my dark chocolate bar)
  • ¼ cup Enjoy Life chocolate chips (Didn't have this. Also didn't miss them!)
    I also added: a sprinkle of cinnamon, a tsp of coffee grounds


  1. Preheat oven to 350 degrees F.
  2. In a food processor, cream the butter, coconut sugar, flax gel, and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the almond flour, coconut flour, baking soda, salt, cinnamon, and coffee grounds and mix again until well-combined, stopping to scrap the sides of the bowl as needed.
  4. Stir in the chocolate chips/chunks by hand.
  5. Place dough on a cookie sheet lined with parchment, flatten them a bit-- they aren't going to rise or spread much.
  6. Bake for 9-12 minutes, until they don't look under-baked...duh.
  7. Transfer cookies (still on parchment!) to a wire cooling rack. 
  8. Enjoy! :)