Some days just scream for coffee, chocolate, and toffee all at once—and honestly, who are we to argue with that kind of divine inspiration? These coffee toffee chocolate chip cookies check every box your cravings never knew they had. They hit that sweet, crunchy, rich, and bold spot like your ex never could. Bonus: they’re vegan. So, yes, you can devour them while feeling ethically superior. They’ve got coffee for kick, toffee for crunch, and chocolate chips for drama. Bake a batch, and suddenly you’re not just a woman—you’re a goddess with an oven and a purpose.
Coffee Toffee Chocolate Chip Cookies
These cookies combine bold coffee, sweet toffee bits, and rich chocolate chips in a chewy vegan delight. They’re basically a self-care ritual.
Ingredients
- 2 tbsp instant coffee
- 2 tbsp hot water
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan toffee bits homemade or store-bought
Instructions
- Preheat oven to 350°F (175°C). Line a tray with parchment.
- Dissolve coffee in hot water. Let it cool a bit.
- Beat vegan butter with sugars until fluffy.
- Add coffee, almond milk, and vanilla extract. Stir to combine.
- In a separate bowl, whisk flour, baking soda, and salt.
- Mix dry ingredients into the wet mixture slowly.
- Fold in chocolate chips and toffee pieces.
- Scoop dough onto the tray. Leave space between them.
- Bake 11–12 minutes or until the edges are golden.
- Cool on tray for 5 minutes, then transfer to wire rack.
Notes
Nutritional Values (Per Cookie):
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 8%
- Calcium: 4%
- Magnesium: 3%
- Folate: 5%
- Zinc: 2%
Additional Notes/Tips:
- Sprinkle sea salt on top before baking for a bakery-style flair.
- Refrigerate dough for 30 minutes for thicker cookies.
- Swap almond milk for oat milk if that’s your jam.
- Store in airtight container for up to 5 days—or freeze for 2 months.
- Hide them from everyone, including yourself. Trust me.
