Chocolate Chip Coffee Bean Cookies
Chewy, crunchy, and laced with espresso attitude, these vegan cookies blend chocolate chips with roasted coffee beans for a rich, bold treat.
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup organic cane sugar
- 2 tbsp plant-based milk almond, soy, oat
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp finely ground coffee
- 1/4 cup whole roasted coffee beans lightly crushed
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a tray with parchment.
- Cream vegan butter with both sugars until fluffy and judgment-free.
- Stir in plant milk and vanilla. Mix like you're hiding from responsibilities.
- In another bowl, whisk flour, baking soda, salt, and ground coffee.
- Add dry mix into wet ingredients slowly. Channel your patience.
- Fold in chocolate chips and crushed coffee beans. Breathe in the drama.
- Scoop dough onto tray. Flatten slightly. Don’t smother them.
- Bake for 11–12 minutes. They’ll puff, then settle down. Like you after wine.
- Cool for 5 minutes on tray, then transfer to rack.
Notes
Nutritional Values (Per Cookie):
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1.8g
- Protein: 2.2g
Vitamins & Minerals (Per Cookie):
- Iron: 7%
- Calcium: 3%
- Magnesium: 5%
- Folate: 4%
- Potassium: 2%
Additional Notes/Tips:
- Use espresso beans if you want extra bold flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Add a sprinkle of flaky salt before baking—chef’s kiss.
- Store in an airtight jar, far from the kids.
- Pair with iced coffee and a solid rom-com.