It’s a pretty easy recipe and reminded me a bit of the Brownie Crinkle Cookies we love so much. You melt the chocolate, oil, and instant espresso powder – making sure not to heat the chocolate too much otherwise it will potentially seize up. I used regular cooking oil rather than olive oil since I didn’t want to impart the olive oil flavor into the cookies. You’ll mix together the eggs and sugar; add the vanilla and then mix in the chocolate mixture. Then gently fold in the dry ingredients and stir until just mixed.
The tiramisu filling was very easy to mix together as well; though be sure to put the coconut cream can in the fridge over night. It’s not a super thick mixture but the cookies are very chewy so they paired nicely. I feel like the middle needed a little something else (maybe a little kahlúa?) but that’s just my personal opinion. Definitely loved the cookie and it a great gluten-free option.
Recipe Used: Clean Eats Factory