This recipe has been a long, long, long time coming. My favorite cookie growing up was one my mom made… it was double dark chocolate and about did my head in. I stopped being able to cope with sugar when I was in my late teens and so it was off the cards for years except on very rare occasions. Since developing autoimmune disease I leveled off even my natural sugar intake, and since about a year before my official diagnosis have not consumed sugars at all. It is a violent toxin in my body, so it is most unwelcome. It took me a couple years to develop a cookie recipe I liked and it has taken me another year to recreate my favorite dark chocolate espresso cookie as closely as I could. I heap in the espresso and very much enjoy these chewy wonders with white chips… although I miss mint chips and am trying to hunt down Lily’s new ones! Yes! They made Mint Chips! They also made Caramel, Butterscotch and Pumpkin Spice! For those of you who have followed me on Instagram, you might remember I wrote to Lily’s Sweets about a year and a half ago asking them to create white, mint, caramel and other varieties… and they sent me the first bags of white and caramel. I was so excited! I did find though, that the white chips didn’t survive baking like the others so it has taken me a while to come forward with this recipe, which is a slightly slower, lower bake. I hope you love it!
Dark Chocolate Espresso Cookies
Equipment
- oven
Ingredients
- 3 konjac “eggs” 1.5 tsp konjac root powder in 3/4 cup water
- 3/4 cup tahini (sunflower butter or mild nut butter of choice works as well)
- 6 scoops vital proteins collagen peptides
- 3/4 cup raw cacao
- 1-2 tbsp finely ground espresso I use Swiss water organic decaf
- 3/4 tsp baking soda
- 3/4 tsp tsp pink salt
- 1 tsp vanilla
- 1 -1.25 tsp pure monk extract powder slightly heaping
- 1/2 cup Lily’s White Chocolate Chips Butterscotch, Caramel Chocolate Chips (or Mint or Pumpkin Spice Chips if you can find them!)
Instructions
- In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
- Add tahini and mix
- Add monk fruit, soda, salt, vanilla, espresso and mix
- Add cacao and collagen and mix
- Fold in Lily’s chips
- Form into balls and flatten (I use a medium Jenaluca scoop)
- Bake in preheated oven at 260°F for 10 minutes**
