Vegan Coffee Chocolate Chip Cookies

Hand holding a vegan espresso chocolate chip cookie

5 from 2 votes

Vegan Coffee Chocolate Chip Cookies

These Vegan Coffee Chocolate Chip Cookies are dairy-free, eggless and are full of coffee flavor from instant coffee or espresso and actual ground coffee beans!

Prep Time20

Cook Time20

Chill Time1

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 294kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Large Bowl
1 Small Bowl
1 Rubber Spatula
1 3-4 tablespoon Cookie Scoop
2 Baking Sheets
Parchment Paper

Ingredients

2 tablespoon Ground Flax
5 tablespoon Water
1 tablespoon Instant Coffee Granules Or instant espresso
2 teaspoon Vanilla Extract
8 tablespoon Non-Dairy Butter, room temperature
1 Cup Dark Brown Sugar
2 ¼ Cups All Purpose Flour
1 teaspoon Baking Powder
¾ teaspoon Baking Soda
¾ teaspoon Kosher Salt use ½ teaspoon if using table salt.
1 tablespoon Ground Coffee See note
1 Cup Chocolate Chips or Chopped Chocolate

Instructions

In a small bowl, combine ground flax, water, instant coffee and vanilla. Stir to combine and set aside.
2 tablespoon Ground Flax, 5 tablespoon Water, 1 tablespoon Instant Coffee Granules, 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 together the non-dairy butter and brown sugar until fluffy.
8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Dark Brown Sugar
Add the flax mixture and mix until combined.
Add the flour, baking powder, baking soda and salt. Stir until just combined.
2 ¼ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Baking Soda, ¾ teaspoon Kosher Salt
Add the ground coffee and chocolate chips and stir to distribute.
1 tablespoon Ground Coffee, 1 Cup Chocolate Chips or Chopped Chocolate
Line a baking sheet with parchment. Use a 3-4 tablespoon cookie scoop to scoop 12-13 dough balls and place them onto the baking sheet. Wrap with plastic wrap and place them in the refrigerator for at least 1 hour.
Preheat oven to 350* F. Line a second baking sheet with parchement.
Place 6 dough balls onto the baking sheet and bake them in a 350* F oven for 19-21 minutes or until the edges are just set.
Repeat with the remaining cookie dough.

Notes

Don't use ground espresso- it will be too fine. Just use regular ground coffee that you would put in a coffee maker.

To store: transfer the cookies into an airtight container and store at room temperature for up to 3 days.

Or freeze for a month.

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