Mocha cookies with coffee cream

• 125g ground almonds
• 70g coconut flour
• 50g unsweetened cocoa powder
• 1 tablespoon ground flax
• 1/2 teaspoon bicarbonate of soda
• Pinch sea salt
• 65g almond butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract (or 1 vanilla pod)
• 100ml milk of your choice (plus a little extra to brush after cutting)
• 1 espresso shot or strong coffee (50ml)

For the coffee cream – two options…

Mascarpone version

• 250g mascarpone
• 1 espresso shot or strong coffee (50ml)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract (or 1 vanilla pod)

Cashew nut (plant-based) version

• 125g cashews
• 1 espresso shot or strong coffee (50ml)
• 65ml filtered water
• 1 tablespoon maple syrup
• 2 tablespoons coconut butter (or cream)
• 1/2 teaspoon vanilla extract (or 1 vanilla pod)
• Pinch sea salt

Start with the cream. if you are making the cashew nut version then blend all together in a high speed bender until you get a smooth consistency. Leave to cool at room temp for around 20 minutes before placing in the fridge. For the mascarpone version simply mix well in a small bowl and transfer to the fridge.

For the cookies – you can mix these in a  bowl or if you want to make it easier use a food processor – this is what I have used. Place all the dry ingredients (ground almonds, coconut flour, cocoa powder, flaxseed, bicarb and sea salt) in either and mix well. Then add the almond butter, apple cider vinegar, maple syrup, vanilla extract (or pod) and pulse/mix together. Add the milk and espresso and pulse/mix together well to form the dough.

Transfer the dough (use a spatula to help get it all out) onto some parchment paper. Press into a rough square around an inch thick and place in the fridge for around an hour.

After this preheat the oven to 180C and line a large baking tray with parchment paper. Remove the dough from the fridge and roll (still on the parchment paper) to 1/4 inch thick. Use a 3 inch cookie cutter to cut out the cookies and lay on the baking tray. Once you have all 14 cut brush lightly with a little extra milk and bake for 20 minutes. Remove and allow to cool for around 30 minutes. Whilst these are cooling transfer whatever cream you have prepped into the freezer for the same amount of time to get it extra thick.

Then start with a base of one cookie and add a tablespoon of the cream. Top with another cookie and sprinkle with a little sea salt if you like. Repeat until you have all 7 cookie sandwiches made and ready to eat!

If you don’t want to make up in one go you can store the cookies in a container and they will last around 3 days in the fridge as will both the creams.