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Coffee Crunch Chocolate Chip Cookies

moka coffee pot
These cookies combine the best of both worlds—rich chocolate and a satisfying crunch from the coffee. The perfect pick-me-up.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 servings
Calories 170 kcal

Ingredients
  

  • 2 tbsp instant coffee
  • 2 tbsp hot water
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 1/4 cup almond milk or other plant milk
  • 1 tsp vanilla extract
  • 1/2 cup vegan chocolate chips
  • 1/4 cup crushed coffee beans or coffee grounds

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Dissolve instant coffee in hot water and set aside.
  • In a bowl, mix flour, baking soda, and salt.
  • In another bowl, whisk coconut sugar, coconut oil, almond milk, vanilla extract, and coffee mixture.
  • Add wet ingredients to dry ingredients and combine.
  • Stir in chocolate chips and crushed coffee.
  • Scoop dough onto the baking sheet.
  • Bake for 12–15 minutes or until edges are golden.
  • Cool on a wire rack.

Notes

Nutritional Values (Per Cookie):

  • Calories: 170
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 2g

Vitamins & Minerals (Per Cookie):

  • Iron: 8%
  • Magnesium: 5%
  • Calcium: 3%
  • Vitamin E: 2%
  • Folate: 3%

Tips & Notes:

  • Crushed nuts can be added for extra crunch.
  • Store in an airtight container for up to a week.
  • Freezes well for future cookie emergencies.
  • Add a pinch of sea salt on top for a perfect balance of sweet and salty.