Wholegrain Cocoa Maple Mocha Cookies
Kosher Create
Follow our Wholegrain Cocoa Maple Mocha Cookies Recipe to create a delicious and nutritious treat flavored with the superb blend of cocoa and coffee. With the addition of creamy almond butter and naturally sweet pure maple syrup, the result is heavenly. A chocolatey wholegrain cookie that melts in your mouth! Enjoy!
Prep Time 15 minutes mins
Cook Time 24 minutes mins
Total Time 39 minutes mins
Course Breakfast, Dessert, Snack, Treat
Cuisine American
Electric Mixer
2 Large Baking Trays
2 Large Baking Sheets
- 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
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.
Keyword Cocoa, Cocoa Powder, Cookies, Dairy Free, Healthy Cookies, Healthy Dessert, Parve Dessert, Pure Maple Syrup, Wholegrain