Cappuccino Cookies

Yield: 12 Cookies

• Prep Time: 40 minutes
• Bake Time: 12 – 14 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour, 12 minutes

Ingredients: For the cookies

• ½ cup coconut flour
• ½ cup almond flour
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum
• ½ cup unsalted butter, softened
• ½ cup monkfruit granulated sweetener
• 1 egg
• 1 tablespoon instant coffee
• 1 teaspoon vanilla extract
• ½ cup Bake Believe^® Milk Flavored Baking Chips

For the topping:

• ½ cup Bake Believe^® Milk Flavored Baking Chips
• ¼ cup heavy cream
• 2 teaspoons instant coffee
• 1 teaspoon flake or sea salt

Instructions: For the cookies

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. Combine coconut flour, almond flour, salt, and xanthium gum in a bowl. Set aside.
2. Beat the butter and monkfruit sweetener on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, instant coffee, and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed. Mix in ½ cup of chocolate chips.
3. Roll 2 to 3 tablespoons of dough into a ball. Then flatten into a disk about ½-inch thick. Transfer cookies to prepared baking sheets.
4. Bake for 12 to 14 minutes or until cookies are set and golden on the edges. Remove from oven and let cool for 20 minutes.

For the topping

1. Combine baking chips, heavy cream and instant coffee in a bowl and melt over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Continue stirring until a thick ganache has formed.
2. Drizzle ganache over cookies then sprinkle with salt. Store cookies in an airtight container in refrigerator.