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Coffee Cream-Filled Soft Chocolate Chip Cookies

moka coffee pot
Soft, melt-in-your-mouth vegan chocolate chip cookies filled with luscious coffee cream. Basically, a bakery-level glow-up in your own kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 servings
Calories 265 kcal

Ingredients
  

Cookie Dough:

  • 1½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegan butter softened
  • ½ cup light brown sugar
  • ¼ cup white sugar
  • 1 tbsp flaxseed meal + 2½ tbsp water flax egg
  • 1 tsp vanilla extract
  • ¾ cup vegan chocolate chips

Coffee Cream Filling:

  • ½ cup vegan cream cheese
  • 2 tbsp powdered sugar
  • 1 tsp instant coffee or espresso powder
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Stir flaxseed meal and water in a small bowl; let it sit for 5 minutes. Flax egg magic, activated.
  • In a mixing bowl, whisk flour, baking soda, and salt. Nothing wild yet.
  • Cream vegan butter, brown sugar, and white sugar in another bowl until fluffy and suspiciously delicious.
  • Add flax egg and vanilla to butter-sugar mix. Beat until smooth.
  • Slowly mix dry ingredients into wet mixture. Fold in chocolate chips like you're tucking in a diva.
  • Chill dough for 10 minutes. Yes, cookies need “me time” too.
  • In a small bowl, mix vegan cream cheese, powdered sugar, instant coffee, vanilla, and a pinch of salt.
  • Scoop out a tablespoon of dough. Flatten it slightly.
  • Add half a teaspoon of coffee cream to the center.
  • Cover with another small dough portion. Seal edges. Repeat until you run out of willpower.
  • Place cookies on parchment-lined tray. Bake at 350°F (175°C) for 12 minutes.
  • Let them cool for 10 minutes before devouring like a civilized chaos queen.

Notes

📊 Nutritional Values (Per Cookie)

  • Calories: 265
  • Total Fat: 13g
  • Saturated Fat: 4.2g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g

💪 Vitamins & Minerals (Per Cookie)

  • Iron: 6%
  • Calcium: 5%
  • Magnesium: 4%
  • Folate: 4%
  • Potassium: 5%

✨ Additional Tips

  • Chill the dough if it's too soft—nobody likes a floppy cookie.
  • Add a sprinkle of flaky salt before baking for a glow-up moment.
  • Want stronger flavor? Use espresso powder instead of instant coffee.
  • Store leftovers in the fridge (if they last that long).
  • Pair with iced coffee for a fully caffeinated cookie fantasy.