These Vegan Coffee Chocolate Chip Cookies are easy to make, require no chill time, and are packed with instant espresso and ground coffee for a bold coffee flavor.
I love to use coffee or espresso as a background flavor in chocolate desserts. I add it to complement the intense chocolate flavor in my Vegan Chocolate Chocolate Chip Cookies and my Vegan Chocolate Bread. In these recipes, the coffee is a secondary flavor to chocolate.
But coffee is also incredible as an equal player in recipes like these delicious Vegan Coffee Chocolate Chip Cookies! This cookie recipe is so easy to make and is packed with instant espresso and ground coffee for big coffee flavor that stands up to the chocolate chips. And the cookie dough requires no chill time, so you only need 45 minutes to make them.
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Why You'll Love This Recipe
- This recipe requires basic, easy-to-find ingredients.
- The dough requires no chill time, so you only need 45 minutes from start to finish!
- These Coffee Chocolate Chip Cookies are completely vegan and dairy-free, so anyone can enjoy them.
- This recipe is perfect for beginner bakers.
- And most importantly, they are absolutely delicious!
Ingredients
Non-Dairy Butter: Use your favorite non-dairy butter, but I like Country Crock Plant Butter Sticks. It tastes great and is easy to find.
Brown Sugar: Brown sugar complements all of the warm flavors in this recipe.
Instant Espresso: Instant espresso is a delicious way to add intense coffee flavor to recipes like my Chocolate Espresso Cake without adding too much liquid. You can also use instant coffee.
Ground Coffee: That's right! Actual coffee grounds. Whatever you use for your morning coffee will be great in these Vegan Coffee Chocolate Chip Cookies.
Chocolate Chips: I used dark chocolate chips, but semi-sweet or milk chocolate would also be delicious.
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until it is light and fluffy.
Step 2. Then, add non-dairy milk, instant espresso, and vanilla, and mix on low until it is well combined.
Step 3. Next, add flour, cornstarch, coffee grounds, baking soda, and salt, and mix on low until just combined.
Then, add the chocolate chips and mix to distribute.
Step 4. Use a 3-tablespoon cookie scoop to scoop 8 evenly spaced vegan coffee chocolate chip cookies onto a parchment-lined baking sheet.
Top each cookie with a few more chocolate chips, then bake the cookies in a 350*F oven for 13-15 minutes or until the edges of the cookies feel set when pressed with a finger.
Recipe FAQs
To store, place the cookies into an airtight container and store at room temperature for up to 3 days.
Or freeze for up to a month.
My favorite ways to add coffee flavor to cookies are by using instant espresso powder and coffee grounds. I especially love to use the combination of the two for big coffee flavor.
Yes! But don't go overboard. One tablespoon of coffee grounds should be enough to add plenty of coffee flavor without feeling like you are chewing on coffee grounds.
Expert Recipe Tips
Don't swap ground espresso for ground coffee in these cookies. Ground espresso is much finer than ground coffee. Use something that you'd brew in a standard coffee maker.
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📖 Recipe
Vegan Coffee Chocolate Chip Cookies
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Rubber Spatula
- 1 3 tablespoon Cookie Scoop
- 1 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Instant Espresso Or instant coffee
- 2 teaspoon Vanilla Extract
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Brown Sugar, tightly packed
- 1 ¾ Cups All-Purpose Flour
- 1 tablespoon Cornstarch
- 1 tablespoon Ground Coffee See note
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt Use ⅛ teaspoon if using table salt.
- 1 Cup Chocolate Chips or Chopped Chocolate
Instructions
- Preheat oven to 350* F. Line a baking sheet with parchment paper.
- In a small bowl, combine non-dairy milk, instant espresso, and vanilla. Stir until the espresso is dissolved and set aside.¼ Cup Non-Dairy Milk, 2 teaspoon Instant Espresso, 2 teaspoon Vanilla Extract
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar until light and fluffy. Then, add the non-dairy milk mixture and mix on low until well combined.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Brown Sugar, tightly packed
- Next, add the flour, cornstarch, coffee grounds, baking soda, and salt. Mix on low until just combined.1 ¾ Cups All-Purpose Flour, 1 tablespoon Ground Coffee, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 tablespoon Cornstarch
- Finally, add the chocolate chips and stir to distribute.1 Cup Chocolate Chips or Chopped Chocolate
- Use a 3-tablespoon cookie scoop to scoop 8 evenly spaced cookie dough balls onto a parchment-lined baking sheet. Top each cookie with a few extra chocolate chips, pressing them into the top of the dough.
- Bake the cookies in a 350* F oven for 13-15 minutes or until the edges of the cookies feel set to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling. Repeat with the remaining cookie dough.
Dorena Smith says
Thank you for putting the ingredient amounts in your directions. It sure saves from having to go back and forth to the recipe. These cookies sound so yummy! Will definitely try them out.
Megan Calipari says
I'm so happy to hear that its helpful! Thank you for the feedback.
Sue says
This is my third time making these cookies! They are so good! I also agree with what Dorena said about the ingredient amounts in the directions. So helpful.