Mocha and Cream Chip Cookies
These soft, chewy cookies blend robust coffee notes, sweet vegan cream chips, and chocolatey goodness for a totally satisfying, dairy-free treat.
Ingredients
Cookie Dough:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegan butter softened
- 1 tbsp ground flax + 3 tbsp water flax egg
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
Add-ins:
- ½ cup vegan white cream chips
- ½ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a tray with parchment or a silicone mat.
- Mix flaxseed with water and let it thicken. Give it 5 minutes of drama.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside like your unresolved emotional issues.
- In a second bowl, beat vegan butter with sugars until fluffy and ready to impress.
- Add flax egg, espresso powder, and vanilla. Mix until smooth and emotionally stable.
- Slowly add dry ingredients. Mix until you have dough that looks like edible ambition.
- Fold in chocolate chips and cream chips with flair.
- Scoop onto baking tray in confident little mounds.
- Bake for 11 minutes. Don’t overthink—just bake.
- Cool on tray for 5 minutes, then transfer to rack. Or eat them warm, because patience is overrated.
Notes
🧬 Nutritional Values (Per Cookie)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
💊 Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Calcium: 3%
- Magnesium: 4%
- Vitamin E: 3%
- Potassium: 2%
💁♀️ Notes & Tips
- Chill dough for 30 minutes if you want a thicker cookie with dramatic flair.
- Swap cream chips with chopped vegan white chocolate if you're feeling chaotic.
- Add a pinch of cinnamon for warmth or cayenne if you’re spicy today.
- Double the espresso powder for bolder flavor and zero regrets.
- These pair beautifully with almond milk lattes and gossip.