Crunchy on the outside, fudgy on the inside, these mocha inspired cookies have been created with all our MOCHA LOVERS in mind.
Made with double the amount of chocolate and a nourishing combination of ingredients, including our Coffee Maple Crunch Better Being Blend x Steph McDonald these cookies will have you asking your family and friends "Who stole the cookies from the cookie jar?"
YOU WILL NEED
Pre-heated oven to 160°C,
Lined baking tray,
Measuring spoons and cups,
Large Mixing Bowl,
1/2 packet Coffee Maple Crunch Better Being Blend
50g Coconut Sugar
1/2 cup Plain Flour
2/3 cup Cacao Powder
1 tsp Baking powder
110g Almond Butter
1/4 cup Almond Milk
1 tsp Vanilla
1/4 tsp Salt
100g Dark Chocolate (cut into chunks)
Place all dry ingredients (excluding dark chocolate chunks) into a food processor and blend on high speed. Blend until mixture turns into a fine like powder consistency.
Add in wet ingredients and pulse until the mixture comes together to form a dough like appearance.Using a spoon, fold the dark chocolate chunks through the dough.
Rolling about 1 1/2 tablespoons of dough at a time roll dough into balls and arrange them on the baking sheet with about 2 inches in between each. Using your hands slightly flatten each cookie.
Bake in oven for 12 - 15 minutes. Upon removing from oven allow cookies cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.