INGREDIENTS
¾ cup unsalted vegan butter
¼ cup espresso powder or 1 packet of Four Sigmatic Think Mushroom Coffee Packet
1 Tbsp finely grated fresh ginger
2 tsp ground ginger
¼ tsp ground clove
½ cup vanilla coconut sugar
½ cup dark brown coconut sugar, packed
¼ cup unsulphured molasses
1 tsp kosher salt
1 large egg
2 cups almond flour
½ cup tapioca flour
1/2 bag Hu Keto Chocolate Chips
PROCESS
Melt the butter in a medium saucepan over medium. When it begins to bubble and get foamy, remove from the heat and whisk in the espresso powder or mushroom coffee, fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside to cool for about 5 minutes.
Add the sugars, molasses and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and it’s the consistency of thin pancake batter, about 2 minutes. Add the flour and mix until evenly incorporated. Add chocolate chips and mix. Cover and chill the dough for at least 2 hours and up to 2 days before baking.
Heat oven to 375 degrees, with racks on the lower and upper thirds. Line 2 baking sheets with parchment paper. Prepare the coating by combining the granulated sugar, espresso powder and ground ginger in a small bowl.
Using a 2-tablespoon scoop, scoop the dough and, using your hands, roll into walnut-size balls. (Alternatively, for each cookie, use a tablespoon measure to scoop 2 tablespoons dough and roll them into a ball.)
Place the portioned dough 2 inches apart on the prepared baking sheets and bake, rotating the sheets on the racks halfway through, until the cookies have spread slightly and appear craggy on the surface, about 10 minutes. Allow to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. (The cookies will flatten once cooled.) These cookies keep in an airtight container at room temperature for 4 to 5 days.