Dark Chocolate Espresso Cookies

So remember when I featured Jacky from The Sweetest Petunia?
Remember how she shared her favorite recipe?
That just so happened to be a fabulous recipe for dark chocolate espresso cookies?
Uh... YUM.
Anyway, it called for a brownie mix... which Sugar Mama happens to have :)
But I still needed to make some changes to make it work.
So I slaved away (and was forced to eat a couple batches that "failed").
But they're ready.
And I feel like I should warn you:
They're really good.
Just be careful ok?
I'd hate to be responsible for tummy aches.



ingredients:

• 1 cup garbanzo flour
• 1/4 cup potato starch
• 2 TBSP tapioca starch (or arrowroot)
• 1/2 cup unsweetened cocoa powder
• 1 cup cane sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp xanthan gum
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 TBSP vanilla (or vanilla powder)
• 3 TBSP coffee (or water)
• 2 TBSP instant espresso
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 1/2 cup vegan dark chocolate chips

Instructions:

• Preheat oven to 350 degrees.
• Stir espresso powder into coffee for a stronger flavor (or water if you prefer a more subtle coffee flavor) and set aside.
• Whisk together all dry ingredients in a mixing bowl.
• Add oil, applesauce & espresso liquid and mix until combined.
• Stir in chocolate chips.
• Drop by tsp onto cookie sheet & bake for 8-10 minutes.

Enjoy!

Thank you Jackie for the sweet inspiration.

And thank you Lord for dark chocolate & espresso... and cookies.