Mocha Chocolate Chip Cookies
These vegan mocha chocolate chip cookies are packed with espresso and rich chocolate for the ultimate dessert experience.
Ingredients
- 1 tbsp espresso powder
- 2 tbsp hot water
- 1 cup all-purpose flour or whole wheat
- 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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Dissolve espresso powder in hot water and set aside.
- In a bowl, combine flour, baking soda, and salt.
- In another bowl, whisk together coconut sugar, coconut oil, almond milk, vanilla, and espresso mixture.
- Add wet ingredients to dry ingredients, stirring until fully combined.
- Stir in chocolate chips.
- Scoop dough onto the baking sheet, spacing cookies apart.
- Bake for 12–15 minutes or until edges turn golden.
- Let cool on a wire rack.
Notes
Nutritional Values (Per Cookie):
- Calories: 160
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 8%
- Magnesium: 6%
- Calcium: 3%
- Vitamin E: 2%
- Folate: 3%
Tips & Notes:
- Add a sprinkle of sea salt on top before baking for a sweet-salty vibe.
- Want more coffee flavor? Add a bit more espresso powder.
- Store cookies in an airtight container for up to a week.
- Freeze cookie dough for a quick treat later.