I made these vegan espresso cookies for my book club last week. The espresso made the cookies bold, and three people asked for the recipe before the meeting ended.
Delicious Vegan Espresso Cookies
These vegan espresso cookies are made with ground espresso, almond flour, and a touch of dark chocolate for an extra indulgent flavor. The recipe takes about 30 minutes to make and yields about 12 cookies.
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tablespoons ground espresso
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dark chocolate chips (vegan)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, all-purpose flour, coconut sugar, ground espresso, baking soda, and salt.
- Add Wet Ingredients: In another bowl, mix the melted coconut oil and maple syrup until well combined. Pour this mixture into the dry ingredients and mix until a dough forms.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed.
- Shape Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet, spaced apart.
- Bake: Bake for 10-12 minutes or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 120kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 15g
I keep the cookies in an airtight container at room temperature for up to five days. The coffee flavor deepens over time, and I let cookies come to room temperature before serving.
