Coffee Bean Chocolate Chip Cookies (Vegan)
Coffee and chocolate—name a better duo! These cookies are the perfect sweet pick-me-up, blending rich dark chocolate, finely ground roasted coffee beans, and a hint of espresso powder for an irresistible taste. They have a crisp edge with a chewy middle, loaded with dark chocolate chips and bold coffee flavor. Best of all, they’re quick to make, completely dairy- and egg-free, and a total win for coffee lovers.
What you will need:
These cookies are all about the rich flavors of chocolate and coffee. I used dark chocolate, but you can easily swap in semi-sweet or milk chocolate. Roasted coffee beans and espresso powder bring a bold coffee kick, and the best part is that all the ingredients are pantry-friendly staples.
Ingredients:
- all purpose flour
- baking soda
- baking powder
- cane sugar
- coconut sugar
- vanilla extract
- plant based butter with salt
- plant based yogurt
- espresso powder
- coffee beans
- dark chocolate chips
How to:
Prep work:
Let’s begin by measuring out the coffee beans and finely crushing them. Use any coffee beans you like, anything from light roast to espresso. The beans are not being ground into a powder, they are being finely crushed. You can accomplish this by using a rolling pin, kitchen mallet or coffee grinder. If you use a coffee grinder, try not to go too fine with the texture. I kept mine at a course texture.
Batter:
To make the batter, start by melting the butter and setting it aside.. Next, to a small bowl, add the flour, baking powder, baking soda, and espresso powder. Whisk the dry ingredients to combine and set the bowl aside. To a medium bowl, add the melted butter, both sugars, the vanilla extract, and the plant-based yogurt. With a hand mixer on medium speed, blend the wet ingredients until fully incorporated; this should take about a minute. To the wet ingredients, add the dry ingredients and blend on medium speed until almost all of the flour is absorbed. Next, add the chocolate chips and the crushed coffee beans and blend on medium speed just until the chips and coffee are fully incorporated.
Baking:
Cover and place the cookie dough in the refrigerator, preheat the oven to 350F, and prepare two cookie sheets by lining them with parchment paper. Once the oven reaches temperature, remove the cookie dough from the refrigerator and scoop the cookie balls with a 3-tablespoon scoop, placing them on the prepared pans as you scoop them. If you choose, a few chocolate chips and a couple of coffee beans can be placed on the tops of all the cookies. Bake the cookies for 12 minutes; once out of the oven, let them rest on the pan for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container.
So, let’s get started. Please make, bake and enjoy!
Coffee Bean Chocolate Chip Cookies (Vegan)
Ingredients
- 1½ cups / 180 grams all purpose flour
- 1/2 cup / 113 grams plant based butter with salt – melted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup / 150 grams cane sugar
- 1/4 cup / 50 grams coconut sugar
- 2 tsp vanilla extract
- 4 tbsp / 60 grams plant based yogurt (room temperature)
- 3/4 cup dark chocolate chips + extra for the tops of the cookies
- 2 tbsp coffee beans – finely crushed + extra whole beans for the tops of the cookies
- 3 tsp espresso powder
Instructions
- Measure out and finely crush the coffee beans.
- Melt the butter and set aside. In a small bowl add the flour, baking powder, baking soda and espresso powder; whisk to fully incorporate and set aside.
- To a medium bowl add the melted butter, both sugars, yogurt and vanilla extract. With a hand mixer, blend the ingredients on medium speed until fully incorporated – about 1 minute. To the wet ingredients add the flour mixture. Blend on medium speed until almost all the flour is incorporated. Add the chocolate chips and crushed coffee beans and blend at medium speed until fully incorporated – 30 seconds to 1 minute.
- Place the dough in the refrigerator, preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. When the oven reaches temperature, remove the dough from the refrigerator and scoop 3 tablespoon size cookie dough balls and place them on the prepared cookie sheets. Optional – add a couple of chocolate chips and coffee beans to the tops of the cookies.
- Bake the cookies for 12 minutes. Once out of the oven, let the cookies rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
