Vegan Espresso Chocolate Chip Cookies
These vegan cookies are a healthier alternative to your traditional chocolate chip cookies. They're so good, you won't miss the eggs or dairy products!
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Servings: 16
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!