Coffee Bean Chocolate Chip Cookies (Vegan)
Coffee and chocolate—need I say more? A cookie that is full of coffee and chocolate, crispy yet chewy, and easy to prepare. Its dairy-free, egg-free, and full of caffeine—no cup of coffee is required.
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 chocolate chips + extra for the tops of the cookies
- 2 tbsp ground coffee beans
- 3 tsp espresso powder
- optional - coffee beans for the tops of the cookies
Instructions
- 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 ground coffee and blend 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 sheet. If you like, a couple of chocolate chips and a couple of coffee beans can be placed on the tops of the cookies for a final look.
- 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. Cookies stay fresh, in an airtight container, for up to 5 days.