Monday, December 24, 2012

Espresso Cocoa Cake Cookies

Espresso Cocoa Cake Cookies by Custom Taste
Chewy, chocolatey and with a kick these cakies will not only keep you going but are healthy enough to eat as a snack, breakfast or dessert. Wow your guests, or keep them for yourself, no one will be unhappy with these around. Enough coffee but still stay for kids anyone will be able to enjoy them.

Shopping List
  • 1 3/4 Cups Flour
  • 2 tbsp Milled Flax Seed
  • 1/4 Cup Cocoa
  • 1/4 Cup Instant Espresso (or coffee if you have that instead)
  • 1 tsp Honey
  • 1/2 Cup Hot Water
  • 1/2 Cup Almond Milk
  • 1/4 Cup Brown Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Oil

Large Mixing Bowl
A Small Mixing Bowl
Mixing Spoon
Baking Sheet
Baking Mat, parchment paper or tin foil (if you know your baking sheet is nonstick you do not need one of these)
Measuring cup, tsp and tbsp

Time 35 minutes
Prep 10 minutes
Cook 15 minutes
Yield about 21 cake cookies

Espresso Cocoa Cake Cookies by Custom Taste
The smell will not only wake you up
but also put a smile on your face

Time To Get Baking!!!
Mix together instant espresso, 2 tbsp flax seed and hot water in a small bowl and set to the side
In the large mixing bowl combine; cocoa powder, flour, brown sugar, salt and baking powder
Mix throughly
Espresso Cocoa Cake Cookies by Custom Taste
Gently mixing everything together
Form a well in the center of the dry mixture
Pour in the contents of the small bowl as well as the honey and milk
Fold in slowly before mixing so the flour does not puff up this also helps to get an even batter
Espresso Cocoa Cake Cookies by Custom Taste
You can take a spoonful for
taste, no one will blame you
Pre heat the oven to 425 degrees
Line your baking sheet with your preferred liner and rub the oil entirely
Using a tablespoon scoop out batter and pour onto baking sheet
Try to spread the batter out until as even as possible
Once the oven is pre heated, put into oven and bake for 15 minutes
Remove, and let cool
Repeat until all batter is gone

Eat one alone, with whipped cream or cream cheese or use two to make a cookie sandwich.

Storing and Reheating
Store in a zip top bag in the fridge for up to 2 weeks

Espresso Cocoa Cake Cookies by Custom Taste
So pretty, it looks like they don't even need to be baked
Nutritional Information
Calories 52
Fat <1g
Carbs 10g
Protein 1g
compared to a packaged product
Calories 107
Fat 6g
Carbs 13g
Protein 1g
Nutritional Difference (our recipe)
Calories -55
Fat -5g
Carbs -3g
Protein 0g

Cost Comparison
Recipe Cost: $1.33
Cost per Servings: $0.06
compared to a packaged product
Product cost on average: $3.05
Product cost per serving: $0.09
Cost Difference: $0.03

-Add any extras, like marshmallows, dried fruit, nuts or sweet chips to the cookies before baking. Will add a nice surprise for when anyone takes a nibble.
-If you wish to omit the espresso, you can do so but also reduce the hot water to 1/4 cup.


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