Best Vegan Espresso Chocolate Chip Cookies

5 from 3 votes

You have to try these vegan espresso chocolate chip cookies. They're so soft, easy to make and totally delicious.

Prep Time45

Cook Time12

Total Time57

Course: Dessert

Cuisine: Espresso Chocolate Chip Cookies

Diet: Vegan

Servings: cookies

Calories: 198kcal

Author: DJ

Line 2 medium baking trays with parchment paper. Enough room for 7 cookies on each.

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.

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.