Ingredients

The following ingredients have 4 Servings
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1  1/4 cup almond flour
  • 1/4 cup arrowroot starch 
  • 2 tsp espresso powder
  • ⅛ tsp baking soda 
  • 2 tbsp coconut sugar 
  • 2 tbsp maple syrup 
  • 1/4 cup coconut oil melted 
  • ½ cup coconut cream
  • 1 tbsp honey (sub maple syrup for vegan)
  • 1 tsp espresso powder
  • 2-4 tbsp cocoa powder for dusting

Instruction

  • Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper. 
  • Prepare the flax egg by combining the flax meal and water in a large mixing bowl. Stir and allow to sit for 5 minutes.
  • Add the almond flour, arrowroot starch, espresso powder, and baking soda to the bowl. Stir to combine.
  • Add the coconut sugar, maple syrup, and coconut oil. Stir to form a dough.
  • Using a cookie scoop, scoop the cookies onto the baking sheet and evenly space. Use your hand to slightly flatten the cookies. 
  • Bake in the preheated oven for 15 minutes or until baked through. Remove and allow to cool completely on a cooling rack before frosting.
  • To make the cream topping, combine the coconut cream, honey, and espresso powder until smooth. Transfer to the fridge to chill for 5-10 minutes while the cookies cool.
  • Spoon about 2-3 tbsp of the cream topping over each cookie, using the back of the spoon to make even. Lightly dust with cocoa powder before serving.