Recipe

These Sugarless Chocolate Espresso Cookies are Almost too Good to be True

By Jody Brimacombe at University of St. Andrews

I'm the kinda girl who loves a good cookie with her afternoon cuppa. I'm also the kinda girl who finds it really, really hard to stop after a single cookie, especially after giving these cookies a try. These vegan chocolate espresso cookies are sweetened with dates, which makes them healthier than the typical cookie that's loaded with processed sugar.

So whip up a batch or two and enjoy several of these fudge-y cookies without worrying about your sugar intake; they taste so good that you won't be able to stop at just one, anyways.

Chocolate Espresso Pecan Cookies

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 18

Ingredients

1 cup rolled oats
3/4 cup pecans
4 tablespoons cocoa powder
3 tablespoons vegan margarine
1 teaspoon espresso powder
5 pitted Medjool dates
Pinch salt

Jody Brimacombe

Step 1

Preheat the oven to 200°F. In a blender, combine the oats, pecans, cocoa powder, espresso powder, dates, and salt.

Jody Brimacombe

Step 2

Blend on low speed, pausing to stir occasionally, until a crumbly mixture forms.

Jody Brimacombe

Step 3

Transfer the mixture to a medium-sized bowl. Add the margarine, and stir the mixture until a wet dough forms.

Jody Brimacombe

Step 4

Using your hands, roll a tablespoon of dough into a ball, then flatten it into a circle on a lined baking sheet. Repeat for the remainder of the dough. The recipe should make about 18 cookies.

Jody Brimacombe

Step 5

Bake the cookies in the oven for 20 minutes, or until the dough is almost firm.

Jody Brimacombe

Step 6

Allow the cookies to cool for 5 minutes, then serve.

Jody Brimacombe

These chocolate espresso cookies are the perfect complement to an afternoon cup of tea. They also taste unbelievable straight outta the freezer, so don't be afraid to freeze half the batch. Love the flavor? Check out these 19 other ways to cook with coffee.