Decadent Espresso Chocolate Chip Cookies for Coffee Lovers

Delight in these Decadent Espresso Chocolate Chip Cookies, perfect for coffee enthusiasts craving a rich and chewy treat.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 12 cookies

Course: Desserts

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Cookie Base

2 cups Rolled Oats Ensure oats are gluten-free.
1 cup Almond Butter Substitute with peanut butter if needed.
1/2 cup Maple Syrup Agave syrup works well as a substitute.
1/3 cup Cocoa Powder Dutch-process cocoa for a mellower taste.
1 teaspoon Baking Soda No substitutes recommended.

Chocolatey Goodness

1 cup Chocolate Chips Opt for dairy-free chips for vegan.

Equipment

Oven
Baking Sheet
Parchment paper
mixing bowls
Measuring Cups
whisk
Spoon

Method

Preparation Steps

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the rolled oats, cocoa powder, and baking soda.
In a separate bowl, blend the almond butter and maple syrup until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Fold in the chocolate chips until evenly distributed.
Scoop portions of dough onto the baking sheet, spacing them at least 2 inches apart.
Bake for 10-12 minutes, watching for the edges to set and center to remain soft.
Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 80mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 2mgIron: 6mg

Notes

Finely ground oats improve texture. Avoid overbaking for a chewy result. Chill dough for 30 minutes for improved flavor.

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