I loved these cookies. A lot. I took them for snacks when I had a busy day, and we crumbled them over banana soft serve that I made with some cocoa and chocolate protein powder. They have the best chocolate flavor, and they've got nice crisp edges with a chewy center, just like a brownie!
With almond flour and white bean flour, they definitely pack a good bit of protein, so they'll definitely keep you going on a long day. A healthier way to eat a brownie.. but just as tasty! I used half Swerve sweetener and half coconut sugar for these, just to lessen the sugar content a bit. Either one will work for these!
And also.. I wanted to share some news! You know how I mentioned a while ago about trying to find a friend for Tesla? Well, we found a friend for him. Her name is Nymeria. Before anyone asks where I got the name.. it's the name of Arya Stark's direwolf in A Song of Ice and Fire by George R.R. Martin. She named her direwolf after the warrior queen, Nymeria, who brought ten thousand ships across the sea to conquer Dorne (I apologize if you aren't interested in hearing this, haha). My mind has pretty much lived in Westeros for the past few months as I've read the series every free moment I get (which isn't too often), so it only seemed fitting to name her as such. I think it fits her well; she's the boldest kitten I've ever met!
She's eight weeks old and such a little doll. She's extremely playful and cuddly. So far, she and Tesla are still getting used to each other, but I think they'll eventually be pretty good friends. Tessy has already tried cleaning her a few times (he's all about cleanliness), which is definitely a good sign!
Nymeria is slightly afraid of Tesla when he's trying to play with her because he's so huge in comparison to her little body, so that's the biggest issue at this point. Tessy doesn't quite understand that he needs to be more gentle with her.
Anyway. Here's the recipe!!
makes 2 dozen cookies
4 oz. dark chocolate (I used 95%)
1/4 cup coconut oil
1/4 cup butter
1 T cocoa
1 T vanilla
1/2 T instant espresso
3/4 cup almond flour (make your own)
1/4 cup white bean flour (or chickpea flour)
3/4 t salt
1/4 t baking soda
1 cup coconut sugar (or Swerve sweetener)
In the microwave at 30-second intervals (or in a saucepan over medium heat), melt the dark chocolate, coconut oil, and butter together. Once melted, stir in the cocoa, vanilla, and instant espresso. Set aside to cool slightly. In a small bowl, combine the almond flour, white bean flour, salt, baking soda, and sugar. Beat in the eggs, and then pour in the chocolate mixture. Stir until well mixed. Drop the dough by the tablespoon onto a parchment lined baking sheet, spacing them about two inches apart. Bake at 350ºF for 8-10 minutes. Let cool on a wire rack. Store in an airtight container.