Almond, Chocolate & Coffee Biscuit Cookies

Are you a cookie dunker?  If you are, lets gather around and stand together so that we may be comforted by being in the presence of like-minded company.  :)  Or do you have some other favorite food that you fancy dunking in milk, coffee or tea?   I don’t eat cookies very often but I have been known to enjoy a good dunk.  As a little girl, I remember being at my great grandparents home when my dad took me out for a snowmobile ride.   By the time we got back to the house, and the thrill of the ride had passed, we realized that we were chilled to the bone.

Bless great gramma’s heart… she had anticipated this and had hot chocolate steaming on the stove-top for us and a plate piled high with buttered toast.   We sat around the table, sipping our hot chocolate and dipping our toast into it.  May sound like an odd combination but it was heavenly.   If you have a favorite combination of dunking… I love to hear it.

You might often see coffee being added to chocolate recipes.  Whether it be brewed coffee, instant coffee granules or coffee extract.  The reason is not necessarily to create a coffee flavor but rather to enhance the chocolatly flavor.    By the way, I also added 2 Tbsp of beet juice.   First, let me put your mind at ease,  you won’t even detect the beet flavor in the cookie.  I love beets, but trust me, I don’t want to eat a beet flavored cookie.  Not only do beets add some good nutrients, they also deepen the rich chocolate-brown color.

 

 

 

 

 

 

Ingredients: yields 24 cookies

Dry Ingredients:

• 2 cup almond meal/flour
• 1 cup raw cashew meal/flour
• 1/3 cup coconut flakes, fine shred
• 1/4 raw cacao powder
• 1 tsp ground cinnamon
• 1/4 tsp sea salt

Wet Ingredients:

• 1/3 cup vanilla infused raw agave nectar
• 1 vanilla bean pod, diced
• 1/2 tsp coffee extract
• 2 Tbsp cup fresh beet juice (optional)

Hand Mix In:

• 1/4 cup raw cacao nibs

Preparation:

1. In a food processor, fitted with the “S” blade, break down the almonds and cashews.  Add coconut, cacao powder, cinnamon, salt and pulse together.
2. Add the agave, vanilla, coffee extract and beet juice.  Process until it starts sticking together and forms a ball.
3. Wrap the dough in plastic wrap and place in the freezer for at least 40 minutes or until chilled through.  This step is very important.  If you attempt to skip it you will find the dough to sticky to deal with.  You could also place the dough in the fridge overnight if you wanted to do this in phases.
4. Once chilled, line your surface with plastic wrap and place the chilled dough ball in the center.  Cover with another piece of plastic, then start to roll the dough out to about 1/4″ thick.  Remove the top plastic piece and using cookie cutters, cut out your shape(s) and transfer them to the mesh sheet that comes along with your dehydrator.
5. Dust with cacao powder and place a few cacao nibs in the center, gently pressing them in.
6. Dry at 115 degrees in the dehydrator for approximately 10-16 hours or until desired dryness is reached.

Posted on Friday, December 21st, 2012 at 2:47 am. Filed under: Cookies / Nuggets / Balls Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar-free, Vegan RSS 2.0 feed.