Some mornings I just need a really good cookie to start me off the right way on any given day. Of course, it’s not like I can stuff my face with loads of Oreos. No, I need a cookie that expresses my love for the mornings and really, my love for mornings comes from coffee. So why not enjoy an Espresso Cookie Bar which is pretty much a cup of coffee but in a cookie? Yes, yes…that sounds amazing!
What You Will Need to Make an Espresso Cookie Bar:
- 1 cup soft coconut oil
- ¼ cup warm almond milk and 2 tablespoons flax meal mixed together (some people call this a “flax egg”)
- 1.5 cups brown sugar
- 1.5 tablespoons instant espresso powder
- 1/3 cup pure maple syrup
- 3 cups flower
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
How to Make an Espresso Cookie Bar:
Preheat your oven to 350 degrees. Use an 8×8 oven safe dish fitted with trimmed parchment paper. This will help to easily lift out the baked bars one cooled.
Cream together the soft coconut oil, flax egg, brown sugar, maple syrup and espresso powder until smooth.
In a separate bowl combine the flour, salt, corn starch and baking soda. Slowly start to pour this mixture into the wet ingredients. You’ll want to mix in about 1 cup at a time.
When the batter is fully together, firmly press into the parchment paper lined baking dish. Try to make the dough as even as possible all the way across the top. This will help with even baking and give you a nice finished looking bar in the end.
Bake for about 30 to 35 minutes or until the top is slightly crisp and a toothpick comes out clean. (Actual baking time will depend on how thick the batter is and the final temperate of the oven).
Allow to cool before cutting into. We enjoyed these with a bit of almond milk.