Vegan Espresso Chocolate Chip Cookies
Delicious, rich 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.
- 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.