These Mocha Peanut Butter Cookies are what happens when your coffee addiction and cookie obsession hook up and don’t use protection. They’re nutty, chocolatey, packed with espresso attitude, and completely dairy-free—because no cow should suffer for your snack habits. These are bold cookies, not shy sugar disks. They’re the kind of cookies that say, “Yes, I lifted weights, and yes, I still eat dessert.” One bite and you’ll wonder why all baked goods don’t come with a caffeine boost. Sweet, sassy, and slightly chaotic—kind of like your group chat, but way more delicious.
Mocha Peanut Butter Cookies
A bold, chewy, vegan cookie made with peanut butter, cocoa, and espresso—because snacking and staying awake should happen together.
Ingredients
- Natural peanut butter – ½ cup unsweetened, don’t sabotage the flavor
- Brown sugar – ½ cup
- Almond milk – ¼ cup
- Espresso powder – 2 tsp
- Vanilla extract – 1 tsp
- All-purpose flour – ¾ cup
- Cocoa powder – 2 tbsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Vegan chocolate chips – ½ cup because we’re fabulous
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet like you line your skincare: carefully.
- Beat peanut butter and brown sugar until smooth and whipped like your sarcasm.
- Add almond milk, espresso powder, and vanilla. Mix until combined and your kitchen smells like ambition.
- In another bowl, whisk flour, cocoa, baking soda, and salt.
- Combine wet and dry ingredients. Stir like your ex’s new fling isn’t your problem.
- Fold in those chocolate chips like a civilized human.
- Scoop dough onto tray. Flatten slightly—cookies shouldn’t puff like your last impulse buy.
- Bake for 12 minutes, cool for 5, and pretend you’ll only eat one.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 7%
- Vitamin E: 5%
- Zinc: 4%
- Folate: 5%
Extra Notes / Tips
- Use crunchy peanut butter if you like a little bite in your bite.
- Add flaky sea salt on top before baking for fancy energy.
- Chill dough for 15 minutes if you want a thicker cookie (and more suspense).
- Sub espresso with decaf if you’re just here for the flavor.
- Dunk in oat milk, almond milk, or sheer confidence.
