What A Mouthful!

Happy and Healthy chef Jesa Henneberry shares another recipes with Health Bird. This time it's the most amazing cookies that are both gluten free and Vegan

Salted espresso cacao nib cookie with coconut milk peanut butter mousse and raspberry chia seed jam. Oh, yeah, it really is a mouthful! And you will need to set aside a bit of time to make these - but they are mouth-wateringly worth it. 


Prep Time:

Cook Time: 12-15 minutes

Cookie Ingredients:

½ C coconut oil

¼ C palm sugar

1 T ground chia seeds

½ C warm water

1 T instant espresso granules

2 tsp vanilla extract

1 T psyllium husk seeds

1 C gluten free oat flour

1/3 C cocoa powder

½ tsp baking powder

½ tsp baking soda

¼ tsp xanthum gum

¼ tsp sea salt

1 T coarse sea salt

¼ C cacao nibs

¼ C roasted, salted peanuts, chopped


Mousse Ingredients:

1 can full fat coconut milk, chilled over night in refrigerator

¼ C agave

¼ C natural peanut butter

2 T melted coconut oil

2 tsp vanilla extract

pinch sea salt

Raspberry Jam Ingredients (makes 1 cup):

3 cups frozen raspberries

2 tablespoons maple syrup

1 tablespoon minced ginger

1 tablespoon lemon juice

½ tsp vanilla extract

2 tablespoons chia seeds

1 pint fresh raspberries for garnish


Preheat oven to 350F

Stir chia seeds and espresso granules in warm water and allow to sit for 10 minutes.

Cream coconut oil and sugar in a large bowl until light and fluffy.  Stir in chia seed-espresso mixture along with psyllium husk and vanilla extract continuing to combine until all ingredients are fully mixed.

In a separate large bowl, whisk the oat flour, cacao, baking soda, baking powder, xanthum gum and sea salt.

Add dry ingredients to the wet ingredients and stir until combined. Move dough to a lightly floured surface and roll out until about 1/4” thick.  Sprinkle dough evenly with cacao nibs and coarse sea salt and press lightly with the back of a rimmed baking sheet to press into dough.  Use a 2” round cookie cutter to cut dough into shapes and place on parchment lined baking sheet. Bake in preheated oven for 12-15 minutes, longer if you want them really crunchy. Allow cookies to cool on baking sheet until moving to a wire rack to cool completely.

While cookies are baking, remove chilled can of coconut milk from fridge, turn the can over and open can on the side that was set downside in fridge. Once open, the coconut water should be on the top, gently pour off the water, leaving the remaining solid on the bottom of the can.  Scoop the solid into the bowl of a small food processor.  Add the agave, peanut butter, coconut oil, vanilla extract and pinch of salt.  Process until everything is smooth and well blended.  Chill in the fridge for about an hour or 2 to let set and firm up.

Place all ingredients for the chia seed jam in a high-speed blender and blend into a smooth puree. Transfer puree to a squeeze bottle and place in the refrigerator to set up and let chia seeds blossom/thicken.

Once the cookies are cooled and the mousse and jam are set up, squeeze some of the jam onto a plate in a decorative pattern. Then, using a small ice cream scooper, scoop mousse into the center of the plate, top the mousse with a cookie. Garnish the plate with fresh raspberries and a sprinkling of chopped roasted, salted peanuts, enjoy!!!