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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 tsp Instant Espresso, 2 tsp 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 Tbsp 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 Tbsp Ground Coffee, ½ tsp Baking Soda, ¼ tsp Kosher Salt, 1 Tbsp 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