SUGAR FREE CHOCOLATE COFFEE COOKIES
An egg free, sugar free chocolate and coffee cookie that is an ideal complement to an afternoon cup of coffee
Servings: 40 cookies
Ingredients
Cookie Dough
- 1½ tsp instant decaf coffee granules
- 2 tbsp almond milk (or milk of choice)
- ¾ cup butter softened
- ¾ cup swerve brown sugar alternative
- ½ cup cream cheese softened
- 1 tsp vanilla extract
- 2 cups baking blend (or almond flour)
- ¼ cup cocoa powder
- ¼ tsp salt
Chocolate Coating
- 1 cup sugar free chocolate chips (or sugar free melting wafers)
- 1 tsp coconut oil (if using chocolate chips)
Instructions
Cookie Dough
- Dissolve instant coffee in milk. Set aside.
- In stand mixer, cream butter and cream cheese together. Add brown sugar swerve, vanilla, and dissolved coffee. Mix until well combined and uniform in color.
- Slowly incorporate baking blend, cocoa powder, and salt to make a uniform dough. Dough will be very sticky.
- Cover mixing bowl with plastic wrap and refrigerate for 1 hour or until dough is set enough to handle.
- Preheat oven to 350°F (325°F on convection oven). Shape dough into flat oval shapes (*I use a 2tsp cookie scoop to measure the dough and then form the ovals). Using a thick skewer or chopstick, press a shallow indent into shaped cookie. Place about ½-1" apart on a parchment lined cookie sheet.
- Bake for 9-12 minutes or until edges are firmed up. Allow cookies to cool on cookie sheet for 10-15 minutes then transfer to cooling rack until completely cooled.
Chocolate Coating
- In a double boiler, melt chocolate with coconut oil. *Alternatively, you can use a microwave safe bowl and melt using the microwave in 30 second bursts, stirring after each time.
- Dip cookies in chocolate to coat ½ of each cookie. Place on parchment lined tray. Allow to set fully. Can put cookies in refrigerator to set chocolate faster.