Indulge in the perfect blend of rich chocolate chips and bold espresso with these delightful vegan cookies. Perfect for a quick snack or a sweet treat after dinner, these cookies are sure to satisfy your cravings while keeping things plant-based.
When preparing this recipe, you might need to look for coconut sugar and vegan butter. Coconut sugar is a natural sweetener derived from the sap of coconut palm flowers, offering a caramel-like flavor. Vegan butter is a dairy-free alternative to traditional butter, often made from a blend of plant-based oils.

Ingredients For Chocolate Chip Espresso Cookies Vegan Recipe
All-purpose flour: The base for the cookie dough, providing structure and texture.
Coconut sugar: A natural sweetener with a caramel-like flavor, used instead of regular sugar.
Vegan butter: A plant-based alternative to traditional butter, adding richness and moisture.
Espresso powder: Adds a bold coffee flavor that complements the chocolate chips.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
Baking soda: A leavening agent that helps the cookies rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Vegan chocolate chips: Dairy-free chocolate chips that add bursts of chocolatey goodness throughout the cookies.
Technique Tip for This Recipe
When creaming together the vegan butter and coconut sugar, ensure the butter is softened but not melted. This will help achieve a smooth and creamy texture, which is crucial for the cookie dough to hold together well. If the butter is too hard, it won't mix properly, and if it's too melted, the dough will be too runny.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.
coconut sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness and a hint of maple flavor, but you may need to reduce other liquids in the recipe slightly.
softened vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, though it will add a slight coconut flavor.
espresso powder - Substitute with instant coffee granules: Instant coffee granules can provide a similar coffee flavor, though you may need to use a bit more to match the intensity.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that pairs well with chocolate.
baking soda - Substitute with baking powder: Baking powder can be used, but you may need to use about three times the amount to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used for a similar salty flavor, and it may add a slight mineral taste.
vegan chocolate chips - Substitute with cacao nibs: Cacao nibs provide a more intense chocolate flavor and a crunchy texture, though they are less sweet.
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How to Store or Freeze These Cookies
- To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
- For longer storage, place the cookies in the refrigerator. This will extend their shelf life to about two weeks. Make sure they are in an airtight container to prevent them from absorbing any fridge odors.
- If you want to enjoy your cookies over a longer period, freezing is a great option. First, let the cookies cool completely on a wire rack.
- Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This step ensures they won't stick together.
- After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date so you can keep track of their freshness.
- When you're ready to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature for about 10-15 minutes. For a warm treat, you can also pop it in the microwave for a few seconds.
- If you prefer to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
- When you're ready to bake, preheat your oven and place the frozen dough portions on a baking sheet. You may need to add a couple of extra minutes to the baking time, but otherwise, follow the original baking instructions.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through and slightly crispy on the edges.
Use a microwave-safe plate and arrange the cookies in a single layer. Microwave on medium power for 10-15 seconds. Check the texture and heat for an additional 5-10 seconds if needed. Be cautious not to overheat, as this can make the cookies too soft.
For a quick and easy method, use a toaster oven. Set it to 300°F (150°C) and place the cookies directly on the rack or on a small baking sheet. Heat for 3-5 minutes, keeping an eye on them to prevent over-browning.
If you prefer a softer texture, wrap the cookies in aluminum foil and place them in a preheated oven at 300°F (150°C) for about 5 minutes. The foil will help retain moisture, keeping the cookies soft and chewy.
For an unconventional method, place the cookies in a skillet over low heat. Cover with a lid and warm for 2-3 minutes on each side. This method can give the cookies a slightly crispy exterior while keeping the inside soft.
Essential Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Baking sheet: A flat sheet used to hold the cookie dough while baking.
Parchment paper: Lining the baking sheet with this prevents the cookies from sticking.
Mixing bowl: Used to combine and mix the ingredients together.
Hand mixer: Helps to cream together the vegan butter and coconut sugar until smooth.
Spatula: Useful for folding in the vegan chocolate chips and scraping down the sides of the mixing bowl.
Measuring cups: Essential for accurately measuring the flour, coconut sugar, and vegan chocolate chips.
Measuring spoons: Used to measure smaller quantities like espresso powder, vanilla extract, baking soda, and salt.
Wire rack: Allows the cookies to cool completely after baking.
Spoon: Used to drop spoonfuls of dough onto the baking sheet.
How to Save Time on This Recipe
Prepare ingredients ahead: Measure and set out all ingredients before starting. This minimizes interruptions and ensures a smooth process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the vegan butter and coconut sugar, saving you time and effort.
Pre-scoop dough: Scoop out the cookie dough onto a baking sheet and refrigerate. This allows you to bake in batches without additional prep.
Double the recipe: Make a double batch and freeze half the cookie dough. This way, you have ready-to-bake cookies for future cravings.

Chocolate Chip Espresso Cookies Vegan Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- ½ cup Coconut sugar
- ½ cup Vegan butter softened
- 1 tablespoon Espresso powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened vegan butter and coconut sugar until smooth.
- Add the vanilla extract and espresso powder, and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for These Cookies
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