I am a HUGE fan of slice n' bake cookies kept in the freezer. They are easy to put together, freeze well and whenever you need a treat or visitors are stopping by, you can just slice off a few and bake them off frozen as needed. It is hard to find grain-free baked treats that are both yummy and not time consuming. I found these amazing grain-free Rosemary Shortbread cookies that have become my go to cookie. I played with the recipe and came up with my contribution, chocolate/coffee version. You cannot go wrong with these! Especially when my picky eater even loved them, then I knew I had a hit!
Café Cookies, grain free
Make about 2 dozen
1 ¾ cup almond flour
¼ cup coco powder
1-2 tsp. instant coffee, depending on the coffee and how strong you like it
½ cup unsalted butter, softened
3 TBL. sugar (I used coconut) *see note about amounts
1 tsp. salt
Put all ingredients except the butter in a food processor and with the pulse button mix together. Cut butter into small cubes and added to dry mixture. Pulse to start mixing the butter and flour together. Then mix until the dough rolls into a ball. If after a minute if the dough does not come together, sprinkle a bit of water. The dough should be like a soft play dough. On a piece of parchment or wax paper, shape dough into a long log. Wrap and set in fridge for an hour or the freeze.
Pre-heat oven 300◦F Slice cold dough into ¼ inch slices. Set cookies on parchment paper. Bake 12-15 minutes. Let cookies cool on the cookies sheet. They will crumble if you try to move them warm. Then enjoy!!
Note about sugar. These cookies are slightly bitter and not sweet. I need to consume as little sugar as possible, so this the amount of sweetener I use. Depending in how bitter your instant coffee is you can change the amount to suite your liking. Also the sugar amount could be upped all the way to a 1/3 cup. You could also use regular sugar if you like. I use coconut because it is so low on the glycemic level. Play with the amounts of coffee/sugar and enjoy!!