These little chocolaty bites have just enough coffee flavor to deserve the title of mocha. With a drizzle of chocolate and chocolate chips within they 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:
1 stick cold salted butter, cut into pieces
1 cup almond flour
3 tbsp coconut flour
2 tbsp cocoa powder
2 tsp instant coffee
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
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.
Save Recipe
Ingredients
- 1 stick cold salted butter, cut into pieces
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp cocoa powder
- 2 tsp instant coffee
- 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 2 tsp gelatin
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
- 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 Facts |
| Amount Per Cookie, 30 per recipe |
|
Calories 70
|
|
%Daily Value
|
|
Total Fat 7.2g
11%
|
|
Saturated Fat 3.7g
18%
|
|
TransFat 0.0g
|
|
Cholesterol 8mg
3%
|
|
Sodium 23mg
1%
|
|
Total Carbohydrates 2.3g
1%
|
|
Dietary Fiber 1.3g
5%
|
|
Sugars 0.0g
|
|
Protein 1.4g
|
|
Vitamin A 2%
Vitamin C 0%
|
|
Calcium 1%
Iron 6%
|
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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.
Sorry, that’s a typo. Combine the gelatin and vanilla with the other ingredients in the food processor.
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.
There are no eggs. This is more like a shortbread. The gelatin is the binder. Adding egg would make these cakey.