• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup cacao powder
• 1/4 cup coconut palm sugar
• 1/8 teaspoon sea salt
• 1/3 cup very strong brewed coffee, plus more as needed
• 1/4 cup coconut nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coffee extract (optional)
Preheat the oven to 180 degrees Celsius.
In a food processor, combine the flours, cacao powder, sugar, and salt and pulse together. Add the coffee, coconut nectar, vanilla, and coffee extract and pulse until the dough forms a ball. Add additional coffee, 1 tablespoon at a time, as needed to help the dough stick together. The mixture will be very thick. (Alternatively, you may mix the batter in a stand mixer.)
Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use a fork to gently flatten the cookies to 1/3 to 1/2 inch thick, leaving fork marks in the center. (They may crack a little at the edges; that’s okay.) Bake for 8 to 9 minutes, until the bottoms of the cookies brown slightly. Use a spatula to move the cookies to a wire rack and let cool before handling.