First combine ground flax, water and instant coffee granules and let the mixture sit at least 5 minutes so that the coffee is fully dissolved.
Heat the almond butter in a microwave-safe glass bowl for about 20 seconds until softened.
Add the honey or maple syrup and mix well.
Add the prepared flax egg and the rest of the ingredients into the nut butter mixture, until the batter is well mixed and can be rolled up into a ball without sticking to your palms. NOTE: depending on which protein powder and liquid sweetener you use, you may need to add more coconut flour (2-3 Tbsps) to achieve the right consistency.
Roll the batter into 8-10 balls, and lay them out on a parchment paper lined cookie pan.
Press a side of a spoon handle or chopsticks horizontally into the center of the cookies to shape the balls into a coffee bean shape.
Bake the cookies in a 350F preheated oven for 7 minutes, just until the tops of the cookies are dry. Don't overbake, as the cookies will harden slightly as they cook even though they seem really soft at first.
Notes
*if you don't have ground flaxseed you can substitute the flaxseed + water with 1 egg yolk. But the results will be less fudgy**For the low carb option reflected in the nutrition facts, use a sugar-free liquid sweetener, such as sugar-free pancake syrup. I found that honey yielded the best texture overall.***I used a plant-based protein powder. Whey protein powder also works, but the result was gummier.
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