Tuesday, May 13, 2014

{Recipe} Double Chocolate Espresso Cookies


3/4 cup tapioca flour
1/4 cup coconut flour
1/4 cup cocoa powder
1 tsp baking powder
3 tbsp finely ground coffee
1/2 tsp salt
1/4 cup coconut sugar
2 tbsp butter, softened
1/4 cup coconut oil
2 eggs, beaten
1 small banana, mashed
1/2 cup dark chocolate chips


1. Preheat oven to 350 degrees
2. Combine tapioca flour, coconut flour, cocoa powder, baking powder, coffee, and salt in a large mixing bowl.
3. In a separate bowl, stir together the coconut sugar, butter, coconut oil, beaten eggs, and mashed banana.
4. Combine the wet and dry ingredients. Mix until all wet ingredients are moist. Stir in the chocolate chips.
5. Spoon 1-2 inch balls of dough onto a greased or nonstick baking pan.
6. Bake for 15 minutes.

Serve with a cold glass of milk. Enjoy!

Makes 10-12 cookies

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