Delicious, rich vegan espresso chocolate chip cookies with a hint of coffee flavor, making them the perfect twist on your classic cookie recipe. These cookies are chewy, gooey, and will satisfy any sweet treat craving.
Guys, I did it. I perfected my vegan cookie recipe and it is AMAZING. Honestly, I got the 10/10 from my dad, who is a cookie snob, so you know that means that they are good. Vegan baking is hard. Trust me, I know. I stared at perfectly crafted vegan desserts from food blogs on my instagram wondering how they mastered the art of vegan baking. It has taken me 5 years of being plant-based, and I think I found the secret ingredient. You want to know what it is? Chickpea flour. Yep. I swear it’s the magic ingredient.
Every single vegan baking hack I read never mentioned chickpea flour. Ever. You see, the hardest part of vegan baking is the egg replacement in my opinion. There’s a reason eggs are used in literally every recipe. They bind everything together and add that perfect balance of protein and fat to make a baked good gooey, chewy, and fluffy.
So, one day I stumbled across Nina and Randa Nelson’s book that had a bunch of different vegan recipes in the back. Now, their book was about clearing acne and etc. It wasn’t really a cookbook or recipe book. However, I noticed that a majority of their baking recipes included chickpea flour. So, I googled it and what do you know, it can be used as an egg replacement. Guys, it works. Especially in cookies. Obviously, it doesn’t work for everything, but for this recipe it was perfect. So, yes I just wrote three paragraphs about the magic of chickpea flour. But, if you’re like me and frustrated with vegan baking (or baking in general), it might not be you. It might just be the ingredients.
So let’s talk about the magic of these cookies shall we.
How to Make Vegan Espresso Chocolate Chip Cookies
- Instant Coffee – ok, so I know that a lot of coffee/ espresso cookie recipes use actual espresso powder in their recipes. However, I didn’t have any on hand. Instead, I had a whole jar of instant coffee from trying the whipped coffee trend (which I wasn’t a huge fan of, so I had to put this instant coffee to use somehow). In my opinion, the instant coffee worked perfectly. It gave the slightest hint of coffee flavor and was the perfect addition to this recipe. If you want to use espresso powder instead, that’s totally fine! Whatever you have on hand!
- Coconut oil- the coconut oil is essential to this recipe to add to the gooey and rich flavor of the cookies. I wouldn’t substitute another oil, because coconut oil hardens at room temp and helps to bind the cookies. You could substitute butter for coconut oil, just make sure you melt it first before adding to the recipe.
- Chickpea flour – So to make a chickpea flour egg, you want to mix 3 tbsp chickpea flour and 3 tbsp water. Mix well together and then let sit for about 10 minutes before adding it to the recipe. This will make sure that the flour gels up and serves as a binding agent. If you don’t have chickpea flour, you could try using a flaxseed egg, the recipe just may not turn out as fluffy.
- Brown Sugar- the brown sugar gives a sweeter, more rich flavor than white sugar in this recipe. It also adds moisture to the recipe, which is essential in vegan baking. You can use either dark or light brown sugar, dark brown will make the cookies even more chewy and moist.
- Instant Coffee – you could use espresso powder instead. If you don’t add in the coffee powder, make sure to add in an extra 1/4 cup flour to balance out the recipe.
- Coconut oil – use vegan butter as a substitute. Any kind will work as long as it’s solid at room temp.
- Chickpea flour – 1 tbsp flaxseed + 3 tbsp water
- Flour – if you need to make this recipe gluten-free, use a 1-to-1 gluten-free flour in the same quantity as the regular flour.
- Do not substitute the sugar for maple syrup, as maple syrup is a wet ingredient and will throw off the texture of the cookies.
- Let the cookie dough sit in the fridge for 30 minutes – 1 hour before you bake. This is essential for getting the fluffy texture! Do not skip!!
- Avoid overmixing the dough, as this will cause the cookies to flatten and again not be as fluffy.
- Please do not put regular group coffee beans in the recipe, either use espresso powder or instant coffee powder.
Can store at room temp in an airtight container for 24 hours. Then, store in the fridge in an airtight container for up to 4 days.
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Vegan Espresso Chocolate Chip Cookies
- 1 3/4 cup white flour
- 1/4 cup instant coffee powder
- 1 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup coconut oil, melted
- 3 tbsp chickpea flour
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup dairy-free chocolate chips
- 1/2 tsp salt
- Add 3 tbsp chickpea flour and 3 tbsp water to a small bowl and mix. Let sit for about 10 minutes.
- In a medium sized bowl, combine the melted coconut oil, brown sugar, and white sugar. Mix together well until thoroughly combined. Then add in the chickpea flour egg and vanilla extract. Mix well.
- In a smaller bowl, mix the flour, instant coffee powder, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet ingredients. Mix together but avoid overmixing.
- Then, fold in the chocolate chips.
- Set the dough in the fridge for 30 minutes to an hour.
- Preheat oven to 350 F. Roll the dough into 1-inch balls and place on parchment paper on a baking tray. Bake for 10-12 minutes.