DOUBLE CHOCOLATE MOCHA COOKIES
My son-in-law has a few special loves in his life...my daughter, peanut butter, and these cookies. I thought they were a bit too chocolaty but was told there is no such thing!
You can find the recipe at “Monkey and Me Kitchen Adventures” recipe blog: VEGAN MOCHA COOKIES
When making cookies I use super fine blanched almond flour. It can be confusing but here is a summary of potential options:
blanched (skins removed) and fine
blanched (skins removed) and coarse
natural (with skins) and fine
natural (with skins) and coarse
The "fine" may be called "flour" and the coarse may be called "meal" but some companies use the terms interchangeably. CONFUSING! (See photo at end of picture section for typical available options)
What I did differently and elaborations:
-It's much easier measuring ingredients when using a kitchen scale. I used:
160 grams almond flour
40 grams coconut sugar (instead of maple sugar)
50 grams unsweetened cocoa powder
-Reduced salt to 1/8 tsp
-I did not have mini chocolate chips so used regular which were 70% dark
-I made 19 cookies, each dough ball weighing about 36-37 grams. I had to clean my hands after every 5 cookies or so or else the dough wanted to stick too much to my hands.
