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Mocca Chocolate Chip Giant Cookie

Mocca Chocolate Chip Giant Cookie

If you are a chocolate or cookies lover like me this recipe is definitely for you. I warn you though, it's not for the faint hearted! It's super rich, chocolatey and incredibly fudgy and gooey. I love pairing chocolate with coffee, it's possibly one of my favourite flavour combination! I used a strong shot of black coffee and to take things to the next level I used Goodio coffee dark chocolate which is just a dream!



3 1/2 dl (1 1/2 cup) of ground almond

1 dl (1/2 cup) of coconut sugar

1 tablespoon of flaxseeds + 3 tablespoons of water

1 dl (1/2 cup) of coconut oil, soft but not melted

A splash of valinna extract

1 teaspoon of vanilla powder

A pinch of sea salt or pink Himalayan salt

1 teaspoon of baking powder

1 tablespoon of strong brewed black coffee

84 g of Goodio Coffee Chocolate roughly chopped + extra chunks to sprinkle on top (optional but I would recommended it)


Start by turning on the oven at 180 degrees Celsius. In a small bowl mix together the flaxseeds with the water. Leave it onto 1 side for 5-10 minutes until it becomes thick and gloopy.

In a separate bowl mix together the ground almond, baking powder and vanilla powder. In another bowl whisk together (either by hand or  even better with an electric whisk) the soft coconut with the sugar. You should end up having like a buttery kind of consistency. Add in the flaxseed mixture and the coffee. Add in ground almonds + baking powder and the chocolate chunks. Give it a good mix until it's all well incorporated. Spread the mixture with your hands in the cake tin (I used a silicon mould). You can also use a brownies tin. Top with the extra chocolate chunks.

 Bake in the oven for 15-18 minutes until the edges start to turn golden brown. Let it cool down completely in the tin before removing it. It will be soft at first but it will harden up during the cooling process.

Drizzle with melted dark chocolate, almond butter and enjoy!


Recipe by Elisa Rossi



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