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These Vegan Espresso Cookies are proof that you can have your coffee and eat it, too! These cookies are delicious and perfect for coffee lovers!
1 and 1/3 cups gluten-free oat flour
2/3 cup Gefen Almond Flour
1/4 cup Gefen Maple Syrup
1/4 cup Tuscanini Olive Oil
2 tablespoons freshly brewed espresso
1/4 cup dark chocolate
1/4 cup chocolate sprinkles
Mix the oat and almond flours in a bowl.
Add the maple syrup, espresso, and olive oil and mix well.
Scoop out about one tablespoon of dough and roll into a ball. Continue with remaining dough.
Flatten the balls with your fingertips and make sure they are properly spaced apart.
Bake at 350 degrees Fahrenheit for 15 minutes.
Add a dollop of dark chocolate in the center of each cookie followed by a few sprinkles or chocolate chips.
This recipe originally appeared on Love My Body.
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