Mocha Almond Chocolate Chip Cookies

Hello!  I am so happy to blog this recipe!  I began experimenting with this mixture over the weekend and the kids added a bit too much flour BUT that batch was still amazing.  Today I made these cookies a 2nd time and just used 1/4 cup less flour.  My husband was so cute - when I told him that I was going to make these again with just a bit less flour, he was all concerned that the flavor would change and he didn't want that to happen because "those cookies are really, really good"!  Hurray!  He is so analytical and is not one to throw compliments around lightly.  SO - win-win.  I love this recipe and he does too!  As do our 6 year old son and 9 year old daughter!  I am going to just go ahead and say that as a coffee-lover who calls almonds her favorite nut AND is a die-hard chocolate girl --- well, these are my favorite cookies of any that I have ever made!  Here is my #2 favorite... my own Pumpkin Pecan Chocolate Chip Cookies!

These cookies are considered "clean eating".  They ARE still a treat and need to be eaten in moderation!  The recipe makes a batch of 16 medium-sized cookies.  Perfect!  We enjoyed half of them here this evening and are sharing the other half with friends tomorrow morning.  No need to be tempted to eat ALL of the cookies myself over the next few days!  I have goals (Hammer and Chisel!) and need to eat according to them!

Mocha Almond Chocolate Chip Cookies

1/4 cup butter (sometimes we have organic here and salted or unsalted is fine)

1/3 cup coconut oil

1/2 cup coconut palm sugar (this is the only sugar in my house!  It is low-glycemic.) 

1/4 cup baking cocoa

4 tbsp. brewed coffee (strong and black!  It can be hot, warm or cold!)

1 egg

2 tsp. vanilla extract

1/2 tsp. baking soda

3/4 tsp. baking powder

dash of salt

1 1/4 cup whole wheat pastry flour (I use this flour for all of my baking)

3/4 cup dark chocolate chips

3/4 cup raw almonds, finely chopped 

1) Preheat oven to 350.

2) Melt butter and coconut oil.  I use my glass Pampered Chef Batter Bowl and just pop it in the microwave.

3) Whisk in coconut palm sugar, baking cocoa, brewed coffee, vanilla and one egg.

4) Fold in your pastry flour along with your salt, soda and powder.

5) Mix in your chocolate chips and finely chopped almonds.  3/4 cup of each is a generous amount for this recipe.  You may prefer to use closer to 1/2 a cup of one or the other. 

6) Roll into 16 balls.  Place on a baking sheet (I put 8 on each of my Pampered Chef Stoneware Bar Pans) and then just press lightly on each ball to form a cookie.

7) Bake at 350 for 8-10 minutes.  Do NOT over-bake!