Flourless Mocha Almond Fudge Cookies are a chocolate and coffee lovers delight. Made with chocolate chips, almonds and espresso powder, these flourless chocolate cookies will leave you craving for more.
Don’t you love it when you set out to make one thing and end up with something even better? That’s what happened when I decided to make these flourless chocolate cookies. They were supposed to just be fudgy flourless cookies with some added almond crunch. The addition of espresso powder was meant to enhance the chocolate flavor but it took over in a really really good way!
These cookies reminded me of one of my favorite ice cream flavors. Have you ever had Baskin Robin’s Jamoca Almond Fudge ice cream? If you like coffee, it is by far their BEST flavor. I can’t seem to ever order anything else. When I tried these cookies, that’s all I could think about. They had an unexpected rich coffee taste with bits of almond crunches baked inside tons of chocolate!
I was originally making these cookies because S really enjoys dark chocolate and almond bark. I thought, why not make a really fudgy cookie with almonds? The best way to get it really chocolaty and fudge like is to just eliminate the flour. And we all know the best way to enhance chocolate flavor is to add a little coffee. I think I added a bit too much. Oops. Guess who never orders Jamoca Almond Fudge and other coffee desserts? Oh well, more cookies for me!!
These cookies ended up being a happy accident for me but if you don’t like coffee and were just looking for a good flourless chocolate cookie, this recipe is still for you. On the other hand, if you love coffee, you might even want to add a dash more of espresso powder. Just make sure your espresso powder is fresh. Trust me, it will make a difference.
For another great flourless chocolate recipe, check out my Flourless Chocolate Orange Almond Cake. Or if you are looking for another mocha cookie, you might want to try White Chocolate Peppermint Mocha Cookies.
- 250 grams bittersweet chocolate, 70%, chopped
- 50 grams unsalted butter
- 3 eggs
- 100 grams sugar
- 1 Tablespoon espresso powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 50 grams almond flour
- ⅔ cup chocolate chips
- ⅔ cup chopped almonds
- Preheat the oven to 350°F. Line your cookie sheets with parchment paper.
- In a double boiler, melt the chopped chocolate and butter until smooth.
- In the bowl of an electric mixer, begin whisking the eggs. Add the sugar, espresso powder, vanilla and salt and mix until light and airy. (about 2-3 minutes)
- Fold the chocolate mixture into the egg mixture.
- Next, fold in the almond flour, chocolate chips and chopped almonds.
- Drop tablespoon size amounts of the batter onto the cookies sheets. (I used a small cookie scoop.)
- Bake the cookies for 5-6 minutes. Transfer the cookies to a cooling rack as soon as they are cool enough to move.
The cookie batter will be a little loose and sticky. This is normal but be sure to use parchment paper so it does not stick.
Because they are flourless and do not rise much, consider using mini chocolate chips if you have a choice.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 163Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 51mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 4g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.