Ingredients (makes 18 small cookies):
1 and 1/4 cups almond flour
1/3 cup tapioca flour/tapioca starch
1 tablespoon ground coffee
1 and 1/2 tablespoons cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup honey
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
3/4 cup dark chocolate chunks
Preheat the oven to 375. Line a baking sheet with parchment paper.
In a large bowl, whisk together all the dry ingredients. In a small bowl or 2-cup measure, whisk together the honey, butter, vanilla, and egg. Add the wet ingredients to the dry and stir to combine. Stir in the chocolate chunks.
Spoon tablespoon-sized rounds of dough onto the parchment-lined sheets. The cookies can be pretty close together because they don’t spread much while baking. If you want flatter cookies, press down on the tops before you bake them or right after they come out of the oven.
Bake for about 10-15 minutes, or until set but not burned on the bottom (the whole cookie should be a lighter shade than they were before baking). Let cool for five minutes on the sheet, then transfer to a rack to cool completely.
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