Ingredients

• 1 cup Almond flour
• 2 tablespoons Unsweetened cocoa powder
• 1 tablespoon Instant coffee granules
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 large Egg
• 1/4 cup Unsweetened almond butter
• 1 teaspoon Vanilla extract
• 1/3 cup Granulated erythritol (sugar substitute)
• 1/4 cup Crushed nuts (optional, for extra crunch)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, combine the almond flour, unsweetened cocoa powder, instant coffee granules, baking powder, and salt.

3. 3

   In another bowl, whisk together the egg, almond butter, vanilla extract, and granulated erythritol until smooth.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

5. 5

   If you want extra crunch, fold in the crushed nuts at this stage.

6. 6

   Using a spoon or cookie scoop, place small mounds of the dough onto the lined baking sheet, leaving space between each cookie as they will spread.

7. 7

   Gently flatten each cookie with the back of the spoon or your fingers.

8. 8

   Bake in the preheated oven for 10-12 minutes, or until the edges are crispy and the cookies are firm to the touch.

9. 9

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    Enjoy your crispy coffee cookies with a cup of your favorite coffee!