These coffee bean cookies are a coffee lover's dream snacking cookie! Combines just the right amount of coffee flavor with a little cacao powder, their mocha flavor pairs so beautifully with maple syrup. Also, they are healthy and completely egg-free, gluten-free and made without refined sugar. They look amazing, are fun to make...and fun to eat!
Pre-heat the oven to 350 º. Line a baking sheet with parchment paper.
Combine the instant coffee with the warm water and stir until dissolved. Then, add the maple syrup and melted coconut oil and stir well. Set aside.
In a medium bowl, combine the almond flour, oat flour, baking powder and cacao powder. Stir to combine.
Pour the wet ingredients over the dry ingredients and stir until it forms a uniform batter. It should form a sticky ball of dough.
Divide in 14 equal small balls, then place on the prepared baking sheet. First roll the balls in between your hands to smooth them and then, shape them into ovals. Place all the oval-shaped cookies on the baking sheet and using a stick or the back of a knife, mark an indentation in the middle of the cookies without going through completely (not more than halfway deep).
Bake in the oven for 8 minutes. Let cool for a few minutes before eating. Enjoy!
Storage: keep at room temperature for a few days. After about 24 hours, store them in an air-tight container so they don't dry out too much. Can also be frozen.
The batter will look super dry and crumble easily! Keep stirring and use a spatula to scrape the bottom of the bowl (the batter is also super sticky!), the batter will eventually come together.
The cookies won't spread or change in shape much, so you can transfer them all on the same baking sheet, as long as they don't touch to each other.
Be sure to use warm water when combining with the instant coffee so it dissolves well.
You love strong coffee flavor? Then, use 2.5 tablespoons of instant coffee instead of 2 (but keep the same amount of water).