A hint of coffee!
These ones are perfect for when you want to use all those leftovers of nuts or other add-ins that you have lying around the pantry.
The addition of instant espresso powder gives a subtle coffee aroma and enhance the chocolate flavor. When I'm baking these cookies the whole house smells amazingly crazy good and everybody suddenly show up in the kitchen.
You Will Need
Preheat oven to 325 ºF (170 ºC) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together soy milk, oil, flaxmeal, agave and vanilla until all ingredients are well combined.
Sift in flours, cocoa powder, instant espresso powder, baking soda and salt. Mix with a silicone spatula to form a soft dough.
Fold in almonds, the rest of the other nuts and the dried cranberries. Reserve some nuts for decorating the top of the cookies.
Scoop out 1 generous tablespoon of dough for each cookie and make sure you leave enough space between them cause they will spread a little while baking. Decorate with remaining nuts.
Bake for 14 minutes, until cookies edges are firm to touch yet tops are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.