Double Chocolate Cookies (Paleo, Gluten-free)

Week one of graduate school is over! I barely made it–there was so much reading for every class, and I had lots of training to do for my part-time job as a research assessor. On Friday I only had one seminar at eleven, so I got up early and made these cookies. I hated going a whole six days without posting–I’m going to need to work out a good schedule so I can post at least three times a week most of the time.

Anyway, these cookies. They are inspired by these mocha chip cookies, but have a lot less coffee. I couldn’t really taste the coffee in the finished cookies, but it does amp up the chocolate flavor and provide tiny bits of crunch inside the cookie. To be honest, I was aiming to make a crispy-edged cookie here, and that didn’t really work out. If you have tips for crispy paleo cookies, please share! However, the finished cookies were still too yummy not to share with you. They’re soft and kind of chewy, and they make a great before-class breakfast. I enjoyed mine with some coffee milk–mix a little cool coffee with a lot of cold milk, or use this delicious coffee syrup.

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
1 egg
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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