These wholesome and delectable vegan espresso chocolate chip cookies are some of the best cookies that I've ever made. They're incredibly soft to the bite absolutely packed with dairy-free chocolate chips.
They take less than 15 minutes to bake inside the oven which is fantastic. I love it when cookies are super light in the center and crumbly and crispy around the edges. That's exactly how these baked treats are.
Dip these cookies into a glass of plant milk or serve them on their own. I often make these cookies during the festive period but they're great all year-round if you're a big fan of coffee.
Since you love the espresso cookies so much, I know you'll also enjoy my vegan dark chocolate digestives, vegan biscoff cookies and vegan chocolate shortbread cookies too, as they're all some of my Christmas time favorites!
Why You Will Love These Cookies
- Strong Flavors - These cookies are strong in flavor due to them containing espresso powder which is a type of coffee powder which packs a punch. I sometimes like to add a little more than necessary because I love coffee desserts so much. You can also add a little less, like I did in my eggless coffee cake loaf and vegan tiramisu chocolate cake if you prefer the flavors to be subtle.
- Filled Generously - If you're a big fan of chocolate chips, look no further. These cookies are full of them. I don't always like to add too many to cookies but in this recipe, they compliment the texture and flavors massively.
- Festive - Do you associate coffee desserts with Christmas? I certainly do! I always begin to make these cookies at the end of November and I continue to do so until the New Year.
- Allergy Friendly & Plant Based - This espresso chocolate chip cookies recipe is completely vegan and dairy free.
- Espresso powder - Make sure that you use extra fine espresso powder for this recipe. Otherwise, there may be large chunks of coffee granules inside your cookies. This will make them very unappetizing.
- Light brown sugar - This type of sugar is the most important for the cookies. Brown sugars give the cookies a chewy consistency which is also quite moist. Another thing it offers is it's caramelized flavors. This is due to the molasses which it contains.
- Granulated sugar - The granulated sugar is added to the cookie dough so that the cookies spread a little more with crispier edges.
- Plain dairy-free yogurt - Using room temperature vegan yogurt in this cookie recipe will transform the texture of the cookies. After all, this is the main egg replacer in this recipe. Other cookies which use this underrated ingredient, are my vegan chocolate brownie cookies and vegan rocky road cookies. It will give them a moist and soft consistency which you will love.
- Vegan chocolate chips - These will be used for both the filling where they'll be firm and crunchy, and the topping where they'll be super melty.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you wish, you can use different kinds of chocolate chips for your espresso cookies. Some people prefer to use extra large dairy-free chocolate chips. I personally like to use the smaller ones. You can also use other chocolate chip flavors like I did in my vegan triple chocolate cookies. I often switch between vegan milk, white and dark chocolate chips.
- Another thing that you can experiment with is the coffee powder that you use. Why not, use your favorite type of coffee? If you aren't keen on espresso, or you'd simply like to use something else, you can! Some other great options include, cappuccino, latte and americano which are all available in powder form at grocery stores these days.
How To Make Vegan Espresso Chocolate Chip Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the flour, baking powder, baking soda, instant espresso powder and salt to a bowl. Mix well.
2: In a separate bowl, cream together the vegan butter with the sugars.
3: Add in the dairy-free yogurt, vanilla and soy milk to form a cookie dough.
4: Now, fold in the chocolate chips.
5: Use a cookie scoop or an ice cream scoop to 'scoop' the cookie dough. Roll the cookie dough into balls, then bake them.
6: Add extra chocolate chips on top and let them cool.
Add the chocolate chips just before the flour is fully folded in - When making the cookie dough for this recipe, make sure that you add the chocolate chips when the flour is ALMOST combined. You can then fold the last bit of flour in when you're also folded the chocolate chips in, which prevents the cookie dough from being over-mixed.
Reduce the sugar a little - Sugar is a very important component in this recipe but you can reduce it a little. Instead of the recommended 70 grams of each sugar, you can add between 40 grams and 50 grams of each sugar instead.
Use room temperature ingredients - Failing to use room temperature ingredients (the dairy-free yogurt, dairy-free butter and soy milk) could result in your cookies baking unevenly.
For this recipe, I found that 1.5 tablespoons turned out to be the perfect amount. Any more and the coffee is quite overpowering. Any less and the coffee flavor is a little weak.
Store these espresso chocolate chip cookies at room temperature for 4 days in an airtight container. Store in the fridge for 7 days.
Yes you can! Store in an airtight bag or a container for 2 months. Place pieces of parchment paper in between them so that they don't stick.
For this recipe, standard espresso powder will work, as well as ordinary ground coffee.
More Vegan Coffee Recipes
If you tried this Vegan Espresso Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Best Vegan Espresso Chocolate Chip Cookies
- 220 g all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 tablespoons espresso powder* see notes
- Pinch of salt
- 70 g light brown sugar
- 70 g granulated sugar
- 100 g vegan butter room temperature
- 70 g plain dairy free yogurt room temperature
- 1 teaspoon vanilla extract
- 1.5 tablespoons soy milk room temperature
- 150 g vegan chocolate chips
- Line 2 medium baking trays with parchment paper. Enough room for 7 cookies on each.
Make the cookie dough:
- In a medium bowl, add the all-purpose flour. Then add the baking powder, baking soda, espresso powder and salt. Set aside.
- In a separate medium-sized bowl, add the sugars and the room temperature vegan butter. Cream them together for 2 minutes or until fully combined. I use a wooden spoon but you can also use a stand mixer with a paddle attachment.
- Next, add in your room temperature dairy-free yogurt, vanilla extract and soy milk. Mix again until combined.
- Sift your espresso flour mixture into the wet ingredients and fold it in until almost all the flour has been mixed in. When there is only a little bit of flour remaining, stop folding.
- Now fold in the chocolate chips. Make sure that final bit of flour has now been folded in.
Chill your cookie dough:
- Place your cookie dough in the refrigerator for 35 minutes.
- In the meantime, preheat the oven to 177 Celsius (350F).
Bake the cookies:
- Using an ice cream scoop or a cookie scoop, scoop approximately 1 Tablespoon of cookie dough per cookie and place them onto the prepared baking sheets. Use your hands to roll them into smooth balls.
- Keep them at least 2-3cm apart on the baking trays so that they don’t overlap when flattened. If you can only fit 1 baking tray in your oven, do one set of cookies at a time.
- Place your cookies into the center of the oven for 12 minutes. The edges of your cookies should be golden brown and crisp.
- Let the cookies cool for 10 minutes after leaving the oven.
- When making the cookie dough for this recipe, make sure that you add the chocolate chips when the flour is ALMOST combined. You can then fold the last bit of flour in when you're also folded the chocolate chips in, which prevents the cookie dough from being over-mixed.
- Sugar is a very important component in this recipe but you can reduce it a little. Instead of the recommended 70 grams of each sugar, you can add between 40 grams and 50 grams of each sugar instead.
- Failing to use room temperature ingredients (the dairy-free yogurt, dairy-free butter and soy milk) could result in your cookies baking unevenly.
- Ground coffee also works and is slightly stronger. Just make sure it is superfine like espresso powder.