Chocolate Chip Cookies with Cold Brew Coffee Cream Filling
Moist, chewy vegan chocolate chip cookies with a bold and creamy cold brew coffee filling tucked inside like a caffeinated secret.
Ingredients
Cookie Dough:
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup vegan butter room temp
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tbsp flaxseed meal + 2½ tbsp water flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
Cold Brew Coffee Cream Filling:
- ½ cup vegan cream cheese
- 2 tbsp powdered sugar
- 1½ tbsp cold brew concentrate
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet like a boss.
- Mix flaxseed meal with water, let sit for 5 minutes to thicken like gossip.
- In one bowl, whisk flour, baking soda, and salt.
- In another bowl, beat vegan butter, brown sugar, and white sugar until fluffy like your high school crush's promises.
- Add flax egg and vanilla. Mix until smooth and shiny.
- Combine dry ingredients with wet. Stir like you mean it.
- Fold in chocolate chips like you’re hiding treasure.
- Chill dough for 10 minutes. Cookies need boundaries too.
- In a bowl, mix vegan cream cheese, powdered sugar, cold brew, vanilla, and salt until silky.
- Scoop a tablespoon of dough. Flatten it slightly.
- Place ½ tsp of cold brew filling in center. Top with more dough. Seal gently.
- Bake for 12 minutes. Let cool 10 minutes unless you love melted chaos.
Notes
📊 Nutritional Values (Per Cookie)
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
💪 Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Folate: 4%
- Potassium: 5%
✨ Extra Tips to Level Up
- Use a strong cold brew—mild won't cut it in this drama.
- Chill cream filling slightly for easier scooping.
- Add a few espresso beans inside if you're feeling chaotic.
- Want extra chocolate? Who doesn’t—add more chips.
- Store leftovers in an airtight container (or your purse—no judgment).