Mocha Fudge Cookies
Decadent mocha fudge cookies with an espresso twist. Perfect for coffee addicts and chocolate lovers alike.
Ingredients
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 cup all-purpose flour
- 1/2 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
- 1/4 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Dissolve espresso powder in hot water and set aside.
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, coconut oil, almond milk, vanilla, and espresso mixture.
- Add wet ingredients to dry ingredients and mix until combined.
- Stir in chocolate chips and walnuts.
- Scoop dough into tablespoon-sized balls and place on baking sheet.
- Bake for 12–15 minutes or until edges set.
- Cool on a wire rack before enjoying.
Notes
Nutritional Values (Per Cookie):
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie):
- Iron: 6%
- Magnesium: 5%
- Calcium: 3%
- Vitamin E: 2%
- Folate: 2%
Tips & Notes:
- Want an extra kick? Add a pinch of cinnamon.
- These freeze beautifully for later indulgence.
- Pair with a hot cup of coffee or espresso—because why not double up on caffeine?
- For a twist, try adding hazelnuts instead of walnuts.