Coffee Toffee Chocolate Chip Cookies
These cookies combine bold coffee, sweet toffee bits, and rich chocolate chips in a chewy vegan delight. They’re basically a self-care ritual.
Ingredients
- 2 tbsp instant coffee
- 2 tbsp hot water
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan toffee bits homemade or store-bought
Instructions
- Preheat oven to 350°F (175°C). Line a tray with parchment.
- Dissolve coffee in hot water. Let it cool a bit.
- Beat vegan butter with sugars until fluffy.
- Add coffee, almond milk, and vanilla extract. Stir to combine.
- In a separate bowl, whisk flour, baking soda, and salt.
- Mix dry ingredients into the wet mixture slowly.
- Fold in chocolate chips and toffee pieces.
- Scoop dough onto the tray. Leave space between them.
- Bake 11–12 minutes or until the edges are golden.
- Cool on tray for 5 minutes, then transfer to wire rack.
Notes
Nutritional Values (Per Cookie):
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 8%
- Calcium: 4%
- Magnesium: 3%
- Folate: 5%
- Zinc: 2%
Additional Notes/Tips:
- Sprinkle sea salt on top before baking for a bakery-style flair.
- Refrigerate dough for 30 minutes for thicker cookies.
- Swap almond milk for oat milk if that’s your jam.
- Store in airtight container for up to 5 days—or freeze for 2 months.
- Hide them from everyone, including yourself. Trust me.