GLUTEN-FREE MOCHA CHIP CAKIES
Life has been simply chaotic this week, though there's nothing simple about chaos. Anyway, work has been hectic and by the time I get home I just want to crawl in bed with my family and watch Jeopardy and get caught up on American Idol; and that's exactly what I've been doing.
Knowing that cooking actually relaxes me, my daughter asked if I would whip up a batch of cookies BUT it had to be off the top of my head. A challenge? LOVE IT! Ok, at first I wasn't thrilled, but the mischievous smile on her face made this a challenge I couldn't back down from.
I had just finished a new batch of cold brew coffee and wanted to test it out, which brings us to the MOCHA CHIP CAKIES.
A light texture, part cookie part cake - hence the name ;) The coffee flavor is very light which makes these perfect for dunking...in more coffee! YAAAAY!
- 1/2 c. coconut flour, sifted
- 1/4 c. arrowroot flour
- 1/4 c. cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. cold brew coffee
- 1/2 c. coconut sugar
- 2 eggs
- 1 Tbsp. vanilla extract
- 1/2 c. coconut oil, soft, but not melted
- 1 c. chocolate chips (I use ENJOY brand)
- 1/2 c. sliced almonds (optional)
- Pre-heat oven to 350°F and line a baking pan with parchment paper
- In a large bowl, combine coconut flour, arrowroot, cocoa powder, baking soda and sea salt; blend well
- In a separate medium bowl, whisk together coffee, eggs and vanilla
- Add the egg mixture to the flour mixture, stirring to remove lumps
- Add softened coconut oil to batter and thoroughly mix
- Stir in chocolate chips and top with almonds (optional)
- Drop in 12 spoonfuls onto lined baking sheet
- Bake for 15-20 minutes, or until centers are cooked