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Dark Chocolate Espresso Cookies


  • 8 oz unsweetened 100% chocolate

  • ¾ cup coconut oil

  • 9 oz Xyla xylitol

  • 2 eggs

  • 1 tsp pure vanilla extract

  • 6 oz almond flour

  • 2 oz raw unsweetened cocoa powder (not Dutch process)

  • 3 tsp instant espresso powder

  • 2 tsp baking powder

  • ½ tsp salt

  • 1½ tsp xanthan gum

  • 1/3 cup light coconut milk

Total Time: 27 min Prep: 15 min Cook: 12 min
Yield: 16 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Preheat the oven to 325°F.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool.

In a large mixing bowl, beat the coconut oil and xylitol until they are completely blended and resemble very fine bread crumbs.

Add the eggs and vanilla and beat until fully incorporated.

Add the melted chocolate and stir until combined.

In another bowl, whisk the almond flour, cocoa powder, espresso powder, baking powder, salt, and xanthan gum until combined. Add to the egg mixture and fold in until combined.

Add the coconut milk and mix until combined.

Roll 32 golf-ball-sized pieces of dough and place on foil-covered baking sheets, 2 inches apart. Flatten each ball into a disk ½ inch thick.

Place the baking sheets on the middle rack of the oven and bake for 10 to 12 minutes. They will look dry, but will be still be soft in the center when they are done. Remove the cookies from the oven and leave on the baking sheet until cool to the touch. Carefully move the cookies to a rack to cool completely.

Store in an airtight container.