There’s something magical about the union of chocolate and espresso. Their flavors create such a rich chocolate experience that’s honestly nothing short of heavenly. If you’re a fan of this delightful duo, these cookies will be your new go-to.
With a few of my favorite recipe staples (like sneaky beans, just trust me) we’ve landed on a cookie that is soft, chewy, and undeniably mocha-infused. The addition of sugar free chocolate chips ensures every bite is a chocolate lover’s dream, with a macro-minded twist.
The Essence of Mocha
Mocha, a term often associated with a coffee and chocolate blend, has inspired a myriad of indulgent treats. In the realm of cookies, the incorporation of cocoa and espresso elevates the classic chocolate chip cookie to a new level of sophistication. The deep, robust notes of espresso beautifully complement the sweetness of chocolate, resulting in a cookie that is not only sweet but also possesses a complex and satisfying depth of flavor.
Why Chocolate and Espresso?
What makes chocolate and espresso such an irresistible duo? It’s all about balance. Chocolate, with its sweet and sometimes bitter notes, finds a perfect partner in the robust and slightly bitter undertones of espresso. Together, they create a symphony of flavors that offer a truly satisfying sensory experience that goes beyond the ordinary.
Did I tease you enough?…
Ingredients:
- 250 grams canned white or garbanzo beans drained and rinsed well
- 2 tsp vanilla extract
- 60 grams Cafe Mocha spread
- 40 grams chocolate protein powder
- 50 grams brown sugar alternative
- 3 grams powdered stevia
- 1 tsp baking soda
- 4 grams sea salt
- 10 grams cocoa powder
- 30 grams sugar free chocolate chips
Directions:
Preheat your oven to 350 degrees. Combine all the ingredients, except for the chocolate chips, in your blender or food processor and process until very smooth. Stir in the chocolate chips. Dough will be softer than regular cookie dough. Chill for at least 30 minutes and up to 24 hours before baking for a less sticky dough. Using a tablespoon or a damp small ice cream/cookie scooper, place 1 1/2″ balls onto a parchment paper lined cookie sheet. Bake for about 15-16 minutes. The dough balls will still be very soft when you take them out of the oven. Let cool completely to set. Press them down once cooled a little to flatten. Store in an airtight container at room temperature for up to 1 week. Makes 21 cookies.
Macros (per cookie):
38 calories
4.4c/1.9f/2.3p
Saved in MFP: Macro Minded Monique-Mocha Chocolate Chip Cookies
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