Espresso Mocha Cookies
A vegan treat that marries espresso, mocha, and cookies in one fabulous bite. Perfect for coffee lovers and cookie connoisseurs alike!
Ingredients
- 1 tbsp instant coffee or espresso powder
- 1 tbsp hot water
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 1/4 cup almond milk or other plant-based milk
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Dissolve espresso powder in hot water and set aside.
- In a large bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, coconut oil, almond milk, vanilla, and espresso mixture.
- Slowly add wet ingredients to dry ingredients and mix until combined.
- Stir in chocolate chips for that extra cocoa goodness.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them out.
- Bake for 12–15 minutes or until edges are set.
- Let cookies cool on a wire rack before indulging.
Notes
Nutritional Values (Per Cookie):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 6%
- Magnesium: 4%
- Calcium: 2%
- Vitamin E: 2%
- Folate: 2%
Tips & Notes:
- Add a pinch of cinnamon for extra flavor.
- Feel free to swap in dark chocolate chips for a richer taste.
- Keep these cookies in an airtight container to preserve their freshness.
- Perfect for dipping in your coffee or enjoying as an afternoon snack.
- You can double the batch and freeze for later—because who doesn’t need more mocha cookies in their life?