These vegan chocolate chip cookies also have a shot of espresso, giving them a subtle bean-roasted flavor!
I’ve decided that I’m going to start including a wider range of health conscious and mindful baking options in my recipe development. These vegan chocolate chip cookies are the first of many.
I recently had some labs drawn and was informed that my cholesterol was slightly elevated. Fortunately, it’s not to the extent to where I need to start taking medications but it was definitely an eye-opener for me. Instead of dwelling on that news, I am using it as an opportunity to step out of my comfort zone and explore the world of dairy-free, gluten-free, vegan, reduced sugar baking, and other healthier alternatives.
Vegan baking is something that I’ve always been interested in and have started dabbling in a bit more. These chocolate chip cookies have a wonderful nutty espresso flavor to them and are so chewy. It’s also hard not to become addicted to the little pools of chocolate that you get with each bite! The smoked sea salt for finishing really adds a unique element. I highly recommend investing in a carton of it!
I hope you decide to follow along on my journey. Please leave any recommendations in the comments for future recipes you’d like me to create and experiment with. Below are amazon links to some of the products I used for this recipe.
Want to try another vegan cookie recipe? Check out Vegan Pumpkin Trail-mix Cookies and The Best Vegan White Chocolate Chip & Strawberry Cookie Recipe
Bob’s Red Mill GF Egg Replacer, Resealable Stand up Bag, 12 OZ (Pack of 1) Maldon Salt, Smoked Sea Salt Flakes, 4.4 oz (125 g), 2 Count, Kosher, Natural, Gently Smoked Over Oak, Handcrafted, Gourmet, Pyramid Crystals Lakanto Sugar-Free Chocolate Bars, 55% Dark Cacao, Keto (Original, 8-Pack)
Vegan Espresso Chocolate Chip Cookies
Ingredients
- 1 1/3 + 1/2 cup all-purpose flour you will add the extra 1/2 cup later in the recipe
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup organic brown sugar
- 1/4 cup coconut oil, not melted
- 1 tsp vanilla extract
- 1 shot of espresso
- 5 oz vegan chocolate chunks + extra if you want to add more on top after baking I used one sweetened with monkfruit
- 1 serving Bob's Red Mill egg replacer comes in powder form
- smoked sea salt for finishing
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In your mixer, combine both sugars with your unmelted coconut oil.
- In a small bowl, whisk together your prepared egg replacer with your shot of espresso and vanilla extract. Add to your mixer and combine with coconut oil and sugars.
- In a medium sized bowl, whisk together the 1 1/3 cups of flour, baking soda and salt. Add these dry ingredients to your wet ingredients. Mix well. You will find that your dough appears to be a bit greasy. Now is when you will add that extra 1/2 cup of flour. Mix well.
- Fold in your chocolate chunks. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F. Scoop 9 balls of cookie dough onto your baking sheet. Flatten them, slightly. Bake for 14 minutes. Cookies will look raw and soft in the middle which is ok.
- Once cookies have been removed from the oven, you can add a few more chocolate chunks to the tops of your cookies. Sprinkle with smoked flaky salt. Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack. Enjoy!
