Vegan Espresso Chocolate Chip Cookies: Easy Recipe

Craving a cookie that’s both intensely chocolatey and perfectly plant-based?

Then you’ve landed in the right place! These Vegan Espresso Chocolate Chip Cookies are not just any cookies; they’re a delightful symphony of rich espresso, deep chocolate, and a satisfyingly chewy texture. They’re easy to make, incredibly delicious, and bound to impress everyone, whether they’re vegan or not. Get ready to experience a new level of cookie bliss!

Why You’ll Love It

• They’re bursting with rich chocolate and coffee flavor, creating an irresistible combination.
• The texture is spot-on: chewy in the center with slightly crispy edges.
• They’re 100% vegan, making them accessible to everyone.
• The recipe is surprisingly simple and requires minimal effort.
• These cookies are perfect for sharing, gifting, or enjoying all by yourself (we won’t judge!).

What Makes This Recipe Unique?

The secret to these amazing cookies lies in the combination of strong brewed espresso and a generous amount of quality vegan chocolate chips. The espresso doesn’t just add a hint of coffee flavor; it enhances the depth of the chocolate, creating a more complex and delicious cookie. We also use a combination of regular sugar and brown sugar for the ultimate chewiness and texture. This isn’t your average vegan chocolate chip cookie!

Ingredient List

• 1 cup (2 sticks) vegan butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup strong brewed espresso, cooled (this helps bring out the chocolate flavor)
• 2 tablespoons flaxseed meal combined with 6 tablespoons water (flax egg)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 cups vegan chocolate chips (use a good quality brand)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer or 6-8 minutes with a sturdy whisk.
3. Stir in the vanilla extract, cooled espresso, and the flax egg until well combined. The mixture might look slightly curdled, but this is normal.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the vegan chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to sprinkle the top of your cookies with a touch of flaky sea salt just before baking. It adds an extra layer of flavor and contrast. For an extra layer of richness, add some chopped walnuts or pecans to the dough along with the chocolate chips.

Expert Tips

• Make sure your vegan butter is softened but not melted for the best texture.
• Don’t overmix the dough. This can lead to tough cookies. Mix until just combined.
• For the best flavor, use a good-quality vegan chocolate.
• Cool the brewed espresso completely before adding it to the batter.
• Don’t overbake these cookies; they should still be a little soft in the center. They will continue to bake and set as they cool.

Frequently Asked Questions (FAQs)

• Can I use decaf espresso? Yes, you can substitute decaffeinated espresso without affecting the flavor profile.
• Can I replace the flax egg? Yes, you can substitute 1/4 cup of applesauce or mashed banana for the flax egg.
• Can I use a different type of flour? For best results, use all-purpose flour as directed in the recipe. Substituting for gluten-free flour might require modifications and could affect the outcome.
• How long do these cookies stay fresh? These cookies stay fresh for 3-4 days when stored in an airtight container at room temperature, or for up to a week in the refrigerator. For longer storage, freeze the baked cookies and thaw before serving.
• Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Scoop the dough onto a baking sheet lined with parchment paper, flash freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the baking time.

Variations and Customization Options

Want to experiment? Try adding different types of vegan chocolate, such as dark, milk, or white chocolate. Add a pinch of cinnamon to the dough for a warm, spiced flavor. For a festive touch, add chopped peppermint candies to the dough during the holidays. You can also experiment with adding a few drops of orange extract to complement the chocolate flavor. You can also add extra coarse salt or different flavour extracts.

Serving Suggestions

Enjoy these Vegan Espresso Chocolate Chip Cookies with a glass of cold plant-based milk, a hot cup of coffee, or a scoop of your favorite vegan ice cream. They are also a perfect addition to a dessert platter or a thoughtful homemade gift for friends and family. Imagine these cookies paired with a warm cup of coffee on a cozy evening – bliss!

Conclusion

These Vegan Espresso Chocolate Chip Cookies are proof that you don’t need dairy to create a truly delicious and satisfying treat. The combination of rich chocolate and espresso is truly irresistible, and the chewy texture is simply divine. So, what are you waiting for? Give this recipe a try, share your photos with me, and get ready to fall in love with vegan baking! Don’t forget to subscribe for more delicious and easy vegan recipes!

Related Recipes You’ll Love

• Vegan Chocolate Mint Cookies
• Vegan Peanut Butter Blossom Cookies
• Vegan Apple Cinnamon Cookies

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