Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
For a gluten-free flour substitute, I recommend the following: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
The cornstarch helps keep the cookies soft and chewy.
This is the instant coffee that I use (or sometimes
the decaf version!). Don’t substitute regular coffee granules because the cookies will turn out gritty. Don’t substitute brewed coffee because its flavor isn’t strong enough.
Do not substitute coconut oil! Instant coffee doesn’t dissolve in it.
Any milk may be substituted for the unsweetened cashew milk.
Light brown sugar may be substituted for the coconut sugar.
This recipe is easily doubled, and it freezes well too!
{gluten-free, vegan, clean eating, low fat}