Coffee and Chocolate Chip Cookies
Soft, chewy cookies infused with bold coffee and loaded with melty chocolate chips, made entirely vegan and unapologetically delicious.
Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground coffee or instant espresso
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp ground flaxseed + 3 tbsp water hello flax egg
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking tray with parchment.
- Whisk flaxseed with water and let sit until it thickens and overachieves.
- In a bowl, cream butter, brown sugar, and white sugar until it looks fluffy and fabulous.
- Add vanilla and flax egg to the butter-sugar mix and stir like you mean it.
- In another bowl, mix flour, salt, baking soda, and ground coffee—because dry ingredients deserve their own drama.
- Combine wet and dry ingredients into a thick, irresistible dough.
- Fold in those chocolate chips like a classy rebel.
- Scoop dough onto baking tray in heaping tablespoon-sized mounds.
- Bake for 11–12 minutes or until edges are golden and centers still look slightly underbaked.
- Cool on tray for 5 minutes, then transfer to a rack—if you can wait that long.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Iron: 8%
- Calcium: 4%
- Magnesium: 5%
- Potassium: 3%
- Zinc: 4%
Extra Notes & Tips
- Add a pinch of cinnamon for warmth or chili powder for chaotic good energy.
- Refrigerate dough for 30 minutes for thicker cookies (aka extra drama).
- Use dark chocolate chips for a bolder bite.
- Dunk in oat milk for the full experience.
- Store in an airtight container or hide from yourself for safety.