Mocha Chocolate Chip Cookies
Chewy vegan cookies infused with espresso and loaded with rich chocolate chips. Basically, your morning latte in edible, irresistible form.
Ingredients
- 1 tbsp instant espresso powder
- 2 tbsp hot water
- ½ cup coconut oil soft, not melted
- ¾ cup brown sugar
- ¼ cup plant milk oat or almond preferred
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup vegan chocolate chips
- Optional: pinch of cinnamon for drama
Instructions
- Dissolve espresso powder in hot water and let it cool slightly.
- Beat coconut oil and sugar together until creamy like your ex’s excuses.
- Stir in the espresso, vanilla, and plant milk. Mix until smooth.
- Combine flour, baking soda, and salt. Add to wet mixture. Stir until dough forms.
- Fold in chocolate chips. Sneak a taste—you earned it.
- Scoop dough onto lined baking sheet in cute little mounds.
- Bake at 350°F for 10–12 minutes until golden around the edges.
- Let cool slightly, then transfer to a wire rack. Or don’t wait. I won’t judge.
Notes
Nutritional Values (Per Cookie):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 8%
- Calcium: 4%
- Magnesium: 5%
- Potassium: 3%
- Vitamin B6: 2%
Tips & Notes:
- Add chopped walnuts if you’re feeling extra.
- Chill dough for 30 minutes if you want thicker cookies.
- Dust warm cookies with flaky salt for next-level vibes.
- Store in a sealed container—if they even survive past the day.
- Best enjoyed with a side of gossip and strong coffee.