Mocha Cookies

I love chocolate. I made a batch of these cookies (this recipe is heavily adapted from this one: http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Oatmeal-Cookies-109497 )
and thought that they were so good that I'd share the recipe.
Remarkably, the small amount of honey produces an excellent balance of sweetness in contrast to the espresso and cocoa.





Mocha Cookies

Ingredients:
¾ c. whole wheat or white whole wheat flour (the finer the texture the better)
¼ c. unsweetened dutched cocoa powder
1/4 t. baking power
¼ t. baking soda
¼ t. fine sea salt
2 t. very finely ground dark coffee beans (espresso, French roast, and Italian roast are really good)
1/8 t. ground cinnamon
2 T. old-fashioned (not quick cooking) rolled oats
½ c. extra-virgin coconut oil, room temperature
¼ c. honey
½ t. pure vanilla extract
2 lg. eggs

Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, cocoa powder, baking powder and soda, salt, ground coffee, cinnamon and oats. Whisk until ingredients are well combined.
In a separate bowl, combine oil, honey, vanilla and eggs, whisk until just combined.
Add the oil mixture to the flour mixture. Using a spatula, fold the ingredients together until just moistened throughout. This recipe makes very moist dough and will look a bit like cake batter. On a parchment lined baking sheet, drop 1 T. of dough for each cookie, be sure to space them 1 to 1 ½ inches apart, since they will spread out while they bake.
Bake for approx. 8 min., allow to cool on the pan at least 5 min..

{these cookies would make wonderful ice cream sandwiches too :)}