Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup unsalted butter (equivalent to 2 sticks, at room temperature)
  • 1 cup light brown sugar (packed)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coffee extract
  • 2 tablespoons sugar (for rolling)

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  • In a medium bowl, whisk together the flour, almond flour, cocoa powder, salt, cinnamon, and cayenne.
  • In a large mixing bowl, beat together butter, brown sugar, vanilla, and coffee extract until smooth and creamy, about 2 minutes.
  • Add the dry ingredients to the wet ingredients in 2 additions, mixing until just combined after each addition. Scrape the sides of the bowl as needed. (The cookie dough will look like large crumbs.)
  • Portion dough using a small cookie scoop onto the prepared baking sheet. Use your hands to smoosh the dough together and then roll it into a ball. Repeat with remaining dough.
  • Dip each dough ball into the sugar and roll around until coated. Place the cookie dough back on the baking sheet. Use the bottom of a drinking glass to flatten the dough to about 1/4-inch thickness.
  • Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.