I’ve said this before, but if it weren’t for cravings, there’d probably be no recipes. With health always on my mind, I create. With love for yummy things, I create. With the desire to please, I create. All that combined equals a coffee flavored cookie that is gluten free and with a touch of chocolate. Fiber and protein abound as a well as healthful fats.
THERE’S NO NEED TO SACRIFICE YOUR HARD EARNED PHYSIQUE FOR A CRAVING!
So let’s get right to it. I’m not about long, drawn out introductions.
Chocolate-Dipped espresso Cookies
Makes about 16 cookies
- 3 tablespoons organic ghee, softened
- 3 tablespoons extra virgin coconut oil, melted if hard
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons agave nectar
- 3 tablespoons brewed decaffeinated espresso (plus more for dip; see below)
- 1/4 cup millet flour
- 3/4 cup plus 1 tablespoon gluten free flour mix (see recipe on my website)
- ½ teaspoon cinnamon
- 1 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ teaspoon naturally decaffeinated instant coffee crystals
- ¼ teaspoon stevia powder
For the chocolate dip:
- 2 teaspoons brewed decaffeinated espresso
- 6 tablespoons chocolate or carob chips
- 1 tablespoon extra virgin coconut oil
- 2 teaspoons raw shelled hemp seeds
- 2 tablespoons chopped walnuts
Lightly coat a cookie sheet with lecithin cooking spray.
In an electric mixing bowl, combine ghee, coconut oil, egg yolk, vanilla, and agave nectar. Beat until smooth. Add the coffee and stir until combined.
In a small bowl, combine the flours, cinnamon, baking powder, salt, coffee crystals and stevia. Add gradually to creamed mixture. Beat until combined. Chill dough for a half hour and return to refrigerator between batches.
Preheat oven to 350°
Measure a tablespoonful of dough into hand; form into a log about 2-1/2-by-3/4-inch. Press down lightly to flatten.(Making it too thin and long will result in a cookie that breaks too easily.)
Bake for 10 minutes or until edges are nicely browned. Cool for a minute than transfer cookies to a wire rack to cool. Save the cookie sheet.
In a small saucepan, heat the coffee over low heat until hot. Stir in the chocolate chips and the coconut oil. Remove from heat. Continue stirring until mixture is smooth. While glaze is warm, use a spoon filled with the melted chocolate and carefully dip one end of each cookie, mostly coating the top part. Scrape cookie across the edge of spoon to remove excess. Do not use the cookie to “scoop” the chocolate or the cookie will break. Set cookies down on a rack or waxed paper. Sprinkle some immediately with chopped walnuts and some with hemp seeds. Allow cookies to set. Store in a tightly sealed container.