I love coffee and I love baking, so how could I not like coffee flour? I was super excited to find the grain-free flour at Trader Joe’s, as I had read so many interesting pieces about its nutritional value and taste.
In truth, coffee flour doesn’t taste anything at all like coffee beans and contains minimal caffeine. It’s actually made from the discarded coffee fruit inside of which coffee beans grow, and is very low in carbs, high in fiber and a good source of potassium. It adds a nice subtle roasted flavor that really worked in these chocolate chip cookies.
While the photo would suggest otherwise, I created a pretty standard grain-free base for these cookies. While they look rich and chocolatey, that’s actually just due to the deep color of the coffee flour. My daughter is NOT a double chocolate chip cookie fan and she inhaled these! They taste very similar to traditional chocolate chip cookies with just a little something special that’s hard to describe.
I kept these cookies not just grain-free but dairy-free by using coconut oil in lieu of butter. It’s very important when baking with coconut oil that you thoroughly chill your dough before baking it to ensure the cookies don’t spread. Allow at least an hour for chilling; I prefer to let the dough sit in the fridge overnight.
Grain-Free Coffee Flour Chocolate Chip Cookies
2 cups blanched almond flour
1/3 cup coffee flour
1 tsp. baking soda
2 tsp. salt
1 cup coconut oil, at room temperature
1 cup packed palm sugar
1/2 cup organic white sugar or erythritol
1 tbs. vanilla extract
2 eggs, at room temperature
2 cups dairy-free chocolate chips
Combine all dry ingredients in bowl and set aside.
Cream coconut oil and sugar in the bowl of a stand mixer until smooth. With the mixer on low, add the eggs and vanilla, scraping down the sides of the bowl. Gradually add in the dry mixture, then stir in chocolate chips.
Cover dough and chill for a minimum of an hour and ideally longer (even overnight) in the refrigerator.
When ready to bake, preheat oven to 350.
Cover baking sheets with parchment paper and roll dough into 1 inch balls. Place at least 2 inches apart on baking sheet and bake for 13 minutes. Allow to cool slightly on baking sheets before removing to a wire cookie rack to cool thoroughly.