Let’s be real—life is hard, bras are annoying, and cookies should absolutely come with coffee-flavored cream hiding inside. These coffee cream-stuffed chocolate chip cookies are basically edible therapy with melty centers and espresso-kissed attitude. You get crispy edges, gooey centers, and that moment of silence when your taste buds weep with joy. They’re vegan, because you’re not here for compromise—you’re here for flavor and emotional stability. This isn’t just dessert. It’s sweet, caffeinated rebellion baked into one glorious bite. Make a batch and pretend they’re for guests. We both know they’re not making it past your Netflix intro screen.
Coffee Cream-Stuffed Chocolate Chip Cookies
Golden, crisp-edged chocolate chip cookies hug a rich, espresso-laced vegan cream center. Sweet, strong, and built like your standards.
Ingredients
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tbsp flaxseed meal + 2.5 tbsp water flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
For the Coffee Cream Filling:
- ½ cup vegan butter
- 1 ¼ cups powdered sugar
- 1 ½ tsp instant coffee or espresso powder
- 1 tsp vanilla extract
- Pinch of salt
- 1 –2 tbsp plant milk oat or almond for smoothness
Instructions
- Preheat oven to 350°F (175°C). Line your baking sheet like you line your eyes—confidently.
- Mix flaxseed and water. Let sit 5 minutes to gel into a faux egg.
- In a large bowl, cream vegan butter, brown sugar, and white sugar until fluffy and dramatic.
- Add flax egg and vanilla. Mix until it’s all besties.
- Combine flour, baking soda, and salt in another bowl.
- Gradually add dry mix to wet mixture. Stir like you’re channeling cookie sorcery.
- Fold in those irresistible chocolate chips. Try not to eat them all.
- Scoop dough into balls, flatten slightly, and place on the lined tray.
- Bake 11–12 minutes until golden at the edges and soft in the middle. Cool completely.
- For cream, beat vegan butter, powdered sugar, espresso, vanilla, and salt until smooth. Add plant milk to adjust texture.
- Spread generous coffee cream on half the cookies. Top with their soulmates. Gasp dramatically.
Notes
🔬 Nutritional Info (Per Cookie Sandwich)
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 5.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Folate: 4%
- Potassium: 3%
💡 Pro Tips for Maximum Cookie Glory
- Use espresso powder, not regular coffee. It’s not a latte. It’s dessert.
- Chill the filling before stuffing if it’s feeling rebellious and runny.
- Add a tiny pinch of cinnamon for surprise warmth—like a hug from your sassiest friend.
- Store in the fridge if you want firmer texture. Or eat them immediately like we both know you will.
- Dunk them in coffee. Or don’t. You’re already winning.
