These vegan espresso Chocolate Chip Cookies are some of the best cookies I’ve ever made. They’re super soft to the bite absolutely full of chocolate chips. What more could you ask for? You may also like my vegan dark chocolate digestives if you love chocolatey goodness.
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Ingredients For This Recipe
All-purpose flour
Baking powder
Baking soda
Espresso powder – use extra fine espresso powder/granules.
Salt
Light brown sugar – this works best for this recipe.
Granulated sugar
Vegan butter
Plain dairy free yogurt, room temperature – this is the egg replacer in this recipe.
Vanilla extract
Soy milk
Vegan chocolate chips
How To Make Vegan Espresso Chocolate Chip Cookies
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Add the flour, baking powder, baking soda, instant espresso powder and salt to a bowl. Mix well.
STEP TWO
In a separate bowl, cream together the vegan butter with the sugars.
STEP THREE
Add in the dairy free yogurt, vanilla and soy milk.
STEP FOUR
Now, fold in the chocolate chips.
STEP FIVE
Use a cookie scoop or an ice cream scoop to scoop the cookie dough. Roll the cookie dough into balls then bake them.
STEP SIX
Add extra chocolate chips and let them cool.
Tips for Making Perfect Vegan Cookies
Add the chocolate chips JUST BEFORE the flour is fully folded in.
This prevents over mixing.
Don’t over mix the cookie dough.
This will result in you having dense cookies.
Make these espresso cookies lower in sugar.
Try 50g of each sugar instead of the recommended 70g.
Make sure that all your ingredients are at room temperature before you start baking.
Failing to do this could result in your cookies cooking incorrectly and unevenly.
What Kind Of Espresso Should Be Used?
For this recipe, standard espresso powder will work as well as, ordinary ground coffee.
Customise This Recipe
Use larger chocolate chips. Some people prefer this. I personally like the smaller ones. Also, you can vary between vegan milk chocolate and dark chocolate chips.
Experiment with different types of ground coffees/coffee powders. Use your favourite coffee brand. If you aren’t keen on espresso, try a different type of coffee.
Frequently Asked Questions
How much espresso powder should I add to chocolate chip cookies?
For this recipe, I found that 1.5 tablespoons turned out to be the perfect amount. Any more and the coffee is quite overpowering. Any less and the coffee is a little weak.
Can You Freeze Chocolate Chip Cookies?
Yes you can! Store in an airtight bag or a container for 2 months.
How To Store My Vegan Chocolate Chip Cookies
Store these Espresso Chocolate Chip cookies at room temperature for 4 days in an airtight container. Store in the fridge for 7 days.
More Cookie Recipes
Vegan Chocolate Shortbread Cookies
Print
Best Vegan Espresso Chocolate Chip Cookies
Author:Vegan Treats Blogger
Total Time:57 minutes
Yield:14 cookies 1x
Diet:Vegan
Description
You have to try these vegan espresso chocolate chip cookies. They’re so soft, easy to make and totally delicious.
Ingredients
Units
Scale
Cookie dough:
220g all-purpose flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1.5 tablespoons espresso powder* (see notes)
Pinch of salt
70g light brown sugar
70g granulated sugar
100g vegan butter (room temperature)
70g plain dairy free yogurt (room temperature)
1 teaspoon vanilla extract
1.5 tablespoons soy milk (room temperature)
150g vegan chocolate chips
Instructions
Preparation:
Line 2 medium baking trays with parchment paper. Enough room for 7 cookies on each.
Make the cookie dough:
In a medium bowl, add the all-purpose flour. Then add the baking powder, baking soda, espresso powder and salt. Set aside.
In a separate medium-sized bowl, add the sugars and the room temperature vegan butter. Cream them together for 2 minutes. I use a wooden spoon but you can also use a stand mixer with a paddle attachment.
Next, add in your room temperature dairy free yogurt, vanilla extract and soy milk. Mix again until combined.
Sift your espresso flour mixture into the wet ingredients and fold it in until almost all the flour has been mixed in. When there is only a little bit of flour remaining, stop folding.
Now fold in the chocolate chips. Make sure that final bit of flour has now been folded in.
Chill your cookie dough:
Place your cookie dough in the refrigerator for 35 minutes.
In the meantime, preheat the oven to 177 Celsius (350F).
Bake the cookies:
Using an ice cream scoop or a cookie scoop, scoop approximately 1 tablespoon of cookie dough per cookie and place them onto the prepared baking sheets. Use your hands to roll them into smooth balls.
Keep them at least 2-3cm apart so that they don’t overlap when flattened. If you can only fit 1 baking tray in your oven, do one set at a time.
Place your cookies into the centre of the oven for 12 minutes. The edges of your cookies should be golden brown.
Let the cookies cool for 10 minutes upon leaving the oven.
Notes
Ground coffee also works and is slightly stronger. Just make sure it is superfine like espresso powder.
