Espresso Chocolate Chip Icebox Cookies
- Number of Servings: 24
Ingredients
1 cup brown rice flour1/2 cup fava bean flour1/2-cup Dutch-process cocoa powder1 1/2 teaspoons finely ground espresso beans1/4 cup almond butter1/4 cup applesauce1/4 cup agave nectar1/4 cup raw sugar1/2 cup z sweet1-teaspoon pure vanilla extract1/2 cup chocolate chips
1. In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, combine almond butter, sugar, zsweet, applesauce and vanilla until creamy, 3 to 4 minutes. Gradually beat in flour mixture, scraping down sides of bowl twice.
3. Roll out in a baking pan covered with parchment paper. Sprinkle with chocolate chips and cinnamon.
4. Wrap in plastic; store, refrigerated, until ready to use.
5. Heat oven to 350°. Line two baking sheets with parchment. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool.
Serving Size: 24 - 1/4 in thick cookies
Number of Servings: 24
Recipe submitted by SparkPeople user STIEHLROD.
2. In the bowl of an electric mixer fitted with paddle attachment, combine almond butter, sugar, zsweet, applesauce and vanilla until creamy, 3 to 4 minutes. Gradually beat in flour mixture, scraping down sides of bowl twice.
3. Roll out in a baking pan covered with parchment paper. Sprinkle with chocolate chips and cinnamon.
4. Wrap in plastic; store, refrigerated, until ready to use.
5. Heat oven to 350°. Line two baking sheets with parchment. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool.
Serving Size: 24 - 1/4 in thick cookies
Number of Servings: 24
Recipe submitted by SparkPeople user STIEHLROD.
Nutritional Info Amount Per Serving
- Calories: 78.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 17.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.3 g
- Protein: 1.5 g
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