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A Vegan Coffee Chocolate Chip Cookie with a bite taken out of it on a linen surface.
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5 from 2 votes

Vegan Coffee Chocolate Chip Cookies

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 18 Cookies
Calories: 196kcal
Author: Megan Calipari
Cost: $4

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.

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.

Nutrition

Serving: 1Cookie | Calories: 196kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg