These little chocolaty bites have just enough coffee flavor to deserve the title of mocha. With a drizzle of chocolate and chocolate chips within my Mocha Chocolate Chip Cookies satisfy your Starbucks craving without ever leaving the house.
I’ve mentioned before how much my 7 year old loves coffee. Ever since I let her take a sip of mine as a toddler she’s loved the flavor. Any time she see me drinking it she asks for a sip.
I promised on her birthday she can have a whole cup of decaf. She is energetic enough without extra caffeine. She loves to hula hoop, do cartwheels, and cross the monkey bars. All things I was never good at as a child. I was more of a bookworm and she’s much more athletic.
When she saw these come out of the oven and smelled the delcious smell accompanying them her eyes lit up. This recipe is for you, my sweet girl.
Chocolate Chip Mocha Cookies – Low Carb, Sugar/Grain/Gluten Free, THM S
Printable version at the bottom of this post.
Dough Ingredients:
cold salted butter, cut into pieces
almond flour
cocoa powder
coconut flour
instant coffee
Trim Healthy Mama Gentle Sweet (or my sweetener blend)
gelatin
vanilla
sugar-free chocolate chips
Chocolate Drizzle:
1/4 cup sugar-free chocolate chips
Instructions:
Preheat oven to 350.
Next, combine all the dough ingredients except the chocolate chips in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips.
Divide into 30 small balls and put on a parchment-lined baking sheet.
Bake for 14-15 minutes or until slightly firm to the touch.
Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Drizzle the cookies with the chocolate.
Ingredients
Dough Ingredients:
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 2 tbsp cocoa powder
- 1 tbsp coconut flour
- 2 tsp instant coffee
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tsp gelatin
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
Chocolate Drizzle:
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350.
- Next, combine all the dough ingredients except the chocolate chips in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips.
- Divide into 30 small balls and put on a parchment-lined baking sheet.
- Bake for 14-15 minutes or until slightly firm to the touch.
- Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Drizzle the cookies with the chocolate.
Nutrition
Get the Keto
eBook Bundle!
Over 75 delicious recipes with photos
for only $14.99!
Denise says
I made these cookies yesterday. I followed the recipe EXACTLY as it is written. I have a few suggestions/comments because I feel like these are very close to being totally awesome.
First of all the flavor is great but they are VERY chocolate, and we could barely taste the mocha. I would try this again with 3-4 tsp of the instant coffee! Next, I think all of the dry ingredients should be whisked together to mix well before they are put into the food processor. The gelatin seems to clump a bit when it’s just dumped in. When the cookies are baked, you can see the white clumps in a few of the cookies and that part is barely chewable.
Next, I don’t know which chocolate chips you use, but I used Lily’s which I use all the time. It doesn’t melt in the microwave to become a drizzle. I did it for 2 sessions of 30 seconds and although I could mix it, it was thick. Then I did melted a new batch in a cup placed in a pan with hot water and got the same result. I even added a little heavy whipping cream and that didn’t help. So rather that waste it all, I used it as an icing of sorts and then sprinkled them with a little Swerve Confectioners Sugar. The flavor (other than the mocha not being strong enough for me, my 5 grandkids, and their 2 parents), was really good! I would try them again whisking the dry ingredients. I would like to know what kind of chocolate chips you used that actually can be made into a drizzle, although the icing was pretty tasty.
I will try again and I thank you for the recipe. I hope my comments help others.
Taryn says
I do use Lily’s. Next time you can add a little coconut oil if the melted chocolate is too thick.
Tanya says
I didn’t have any almonds nor almond flour, so I looked around and had half a cup of hazelnuts to grind up and sesame flour. Oh. My. Word. The hazelnut with the dark chocolate and coffee is mind blowing. Highly recommended! I also cut back the cocoa to 1 T just out of personal preference and chopped up some of our 85% chocolate bar for the chips. Thank you for this!! Definitely joy-filled!
Heather says
I’m trying to make these & the batter is very, very dry & only forms a cookie with me hand pressing it. It seems there’s not enough wet ingredients – are there really no eggs? Seems like it needs egg to hold together.
Taryn says
There are no eggs. This is more like a shortbread. The gelatin is the binder. Adding egg would make these cakey.
Denise says
On the mocha cookie recipe…it says to combine first 6 items, bake, drizzle…this would omit items 7 & 8…gelatin and vanilla…from being used. These sound great, help please.
Taryn says
Sorry, that’s a typo. Combine the gelatin and vanilla with the other ingredients in the food processor.