I set about making gluten-free vegan crispy thin-mint-esque cookies only to find I had vanilla, chocolate, ginger, anise and maple extract, but no mint. So I decided to use strong coffee and make a crispy mocha cookie. It turned into quite a delicious crisp cookie and is a great pick-me-up for that afternoon lull. I made my cookies quite tiny, though any shape/size will work well.
Hint: the thinner you roll the dough, the crispier the cookie.
¾ cup buckwheat flour
¼ cup coconut flour
3 tablespoons cacao powder
⅛ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon baking powder
3 tablespoons maple syrup
2 tablespoon coconut oil, melted
2-3 tablespoons strong brewed coffee or espresso, cooled
¼ cup unsweetened coconut milk
½ cup nondairy chocolate chips, melted
No nutrition information available
1. Preheat the oven to 400 degrees.
2. Sift the ground buckwheat flour, coconut flour, cacao powder, salt, baking soda and baking powder in a large bowl.
3. Mix in the maple syrup, coconut oil, and strong coffee. Add just enough coconut milk to make a dough that is well combined: not crumbly, but not sticky.
4. Line a cookie sheet with parchment paper, and place the dough on top.
5. Place a sheet of plastic wrap on top of the dough, and press the dough out into a circle.