2 Tbsp. melted coconut oil (make sure it isn’t hot!)
3 Tbsp. almond butter (or your favorite nut butter)
1 Tbsp. espresso powder
¼ cup + 2 Tbsp. pure maple syrup
splash pure vanilla extract
FOR THE CHOCOLATE FROSTING:
4 Tbsp. cocoa powder
2 Tbsp. melted coconut oil
2 Tbsp. maple syrup
1–2 tsp. espresso powder
Preheat the oven to 350 degrees F.
Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
In a small bowl, add melted coconut oil, almond butter, espresso powder, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry, and mix. The batter will be stiff.
Measure out 2-Tbsp. of dough, and shape it into a thick, flat circle. These cookies won’t spread, so be sure to shape them how you want them to look. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes.
Remove sheet from freezer and bake for 11 minutes, until slightly golden brown.
Allow cookies to cool for 5 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely. Store at room temperature.
For the chocolate frosting: Mix cocoa powder, coconut oil, maple syrup, and espresso powder well until combined. Add a little more coconut oil if it’s too stiff – it should be thick but pourable.