Wholegrain Cocoa Maple Mocha Cookies Recipe
These Wholegrain Cocoa Maple Mocha Cookies definitely fall into the I-Can’t-Believe-It’s-Healthy category! Their rich chocolatey flavor and cakey texture will win over chocolate lovers and cookie cherishers alike. This recipe blends the distinctive flavors of cocoa powder and coffee for a unique mocha treat. The cookies are enriched with almond-based ingredients and sweetened with pure maple syrup.
As in all Kosher Create recipes – ALL grains used, in this case oats and spelt, are 100% WHOLEGRAIN! The high-quality ingredients contribute both to the nutritive value and richness of flavor. Nutritious and delicious, this homemade cookie is a rare treat.
Visit Kosher Create’s Healthy Dessert Recipe Collection for more Healthy Cookie Recipes, including our Maple Walnut Oat Cookies and Cocoa Almond Oat Cookies.
Love Mocha? You may also enjoy our dairy-free Wholegrain Almond Mocha Brownies, one of our Healthy Brownie Recipes that are featured in Kosher Create’s Healthy Dessert Recipes.
For more free recipes, we invite you to visit our WHOLEGRAIN DESSERTS collection!
For more Healthy Dairy-Free Parve Desserts, visit Kosher Create’s Dairy-Free Parve Dessert Collection.
Wholegrain Cocoa Maple Mocha Cookies
Equipment
- Electric Mixer
- 2 Large Baking Trays
- 2 Large Baking Sheets
Ingredients
- 1 teaspoon Instant Coffee
- 1 teaspoon Boiling Water
- 1 Egg
- ½ cup Blanched Almond Butter
- ⅔ cup Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Cocoa Powder
- 1 cup Oat Flour
- 1 ¼ cups Wholegrain Spelt Flour (sifted)
- 1/2 cup Blanched Almond Flour
- 1 teaspoon Baking Soda
- 1/8 teaspoon Salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Gather the ingredients.
- Dissolve 1 teaspoon of instant coffee in 1 teaspoon of boiling water. Set aside.
- Whisk the egg and blanched almond butter until well blended.
- Add the maple syrup and pure vanilla extract and whisk until well blended.
- Lower the speed and add the prepared liquid coffee and cocoa powder. Cocoa powder tends to splatter, so mix gently.
- Whisk until well blended.
- Gradually add the oat flour, wholegrain spelt flour, almond flour, baking soda and salt. Whisk until well blended.
- Create small balls, about 1 ½ inches – 4 ½ centimeters wide. It is helpful to form the balls with slightly wet hands.
- Place them on a baking sheet in a baking tray, leaving room between the balls since the dough expands in baking.
- Gently press them down a bit.
- Bake for 12 minutes.