Ingredients:
- 1 1/4 c turbinado sugar (or sugar in the raw or brown sugar)
- 1 c butter
- 1 egg
- 2 T espresso/blackberry syrup (I made my own by boiling 1/4 c water, 1 T maple syrup, 1/4 c blackberries, 1 t espresso powder for about 2 min and then straining)
- 1/2 c cocoa powder
- 2 c whole wheat flour
- 3/4 c almond meal
- 1/4 c flaxseed meal
- 1/2 t baking soda
- 1/4 t salt
- Sift together flour, almond meal, flaxseed meal, cocoa powder, baking soda, and salt. (NOTE: You could substitute all whole wheat flour for the flaxseed and almond meals.)
- Cream together butter and sugar until fluffy.
- Beat in egg and espresso/blackberry syrup.
- Add in flour/cocoa mixture about 1/2 c at a time until completely mixed.
- Divide dough into 3 balls, place in freezer bags and freeze for approx 20 min until firm.
- Preheat oven to 350 degrees.
- Take one bag out at a time and roll out. (I used chopsticks on the counter to make sure I rolled the dough to the same 1/4" thickness, and I used parchment paper on top of dough to keep rolling pin from sticking -- avoid using extra flour!)
- Cut out into shapes (I made 5 doz. 2" circles) and place on parchment paper or silpat on cookie sheets and place in freezer for 5 min (this helps the cookies keep their shape).
- Bake 10 min.
- Cool on pan for 1-2 min before moving to cooling racks.
