Mocha Chip Cookies

These gluten free biscuits are simple and easy to whip up when you’re on the hunt for an afternoon snack – plus they bake in under ten minutes so not long to wait! They are also pretty forgiving if you need to swap out an ingredient or two and chances are if you do a bit of wholefood baking, you’ll have everything on hand.

Ingredients

• 2 1/2 C almond meal
• 1/2 tsp bicarb soda
• 1/2 tsp sea salt
• 120g butter, softened
• 1/3 C coconut sugar (or your choice of sweetener)
• 1 tsp vanilla powder or essence
• 3 Tbsp raw cacao powder
• 1 1/2 Tbsp ground coffee – freshly ground is best!
• 1/2 C cacao nibs

Method

Preheat oven to 180° and line baking trays with baking paper.

Pulse the almond meal, bicarb soda and salt briefly in a food processor. Add the rest of the ingredients except cacao nibs/nuts and mix until combined. Stir in the cacao nibs by hand.

Spoon tablespoonfuls of the mixture onto the baking trays and flatten with the back of a fork or spoon.

Bake for about 8 minutes or until just starting to brown at the edges.

Cool on wire racks before serving.

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Notes

Using freshly ground coffee beans gives the biscuits a gritty coffee flavour that provides little bursts of coffee to balance the intensity of the cacao nibs. If you don’t have coffee beans, instant coffee will probably work but we haven’t tried it ourselves – let us know!

Chopped walnuts go wonderfully with the coffee and make a great substitute if you find yourself out of cacao nibs or don’t like the hardness of the nibs.

For a softer, chewier biscuit, use honey or maple syrup instead of sugar, about the same volume. If you’re trying to keep the fructose low, rice malt syrup is a great alternative that will also give a softer texture. If you like the crispier feel, granulated stevia is a good alternative.