Espresso Chocolate Chip Icebox Cookies
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Espresso Chocolate Chip Icebox Cookies calories by ingredient
Introduction
Based on Martha Stewart's Chocolate Espresso Dough Icebox Cookies. Based on Martha Stewart's Chocolate Espresso Dough Icebox Cookies.Number of Servings: 24
Ingredients
-
1 cup brown rice flour
1/2 cup fava bean flour
1/2-cup Dutch-process cocoa powder
1 1/2 teaspoons finely ground espresso beans
1/4 cup almond butter
1/4 cup applesauce
1/4 cup agave nectar
1/4 cup raw sugar
1/2 cup z sweet
1-teaspoon pure vanilla extract
1/2 cup chocolate chips
Directions
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.