Vegan Coffee Cookies

Looking down on a plate of coffee chocolate chip cookies.

Whip up a batch of these pleasantly plump plant-based vegan coffee cookies made without dairy or eggs. Instant coffee adds a rich flavor that pairs perfectly with semi-sweet chocolate chips. These are chewy cookies, making them the perfect breakfast snack or dessert.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 12

Resting time 5

Total Time 22

Servings cookies

Calories 151kcal

Author Marly McMillen

Ingredients

1 cup instant oats
1 cup whole wheat flour (regular or white whole wheat)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon instant coffee
¼ teaspoon salt
½ cup coconut oil softened (substitute vegan butter)
6 tablespoons brown sugar
1 teaspoon vanilla extract
1 flax egg
½ cup chocolate chips

Cups - Metric

Instructions

Preheat oven to 325°f/165°C. Line two cookie sheets with parchment paper.
Stir together oats, flour, baking powder, instant coffee, and salt.
In a separate bowl stir together the wet ingredients. Use a whisk to stir vigorously.
Pour the wet ingredients in with the dry and stir to combine.
Stir in chocolate chips.
Roll into balls and place on a pan lined with parchment paper. Refrigerate the cookie dough balls for 30 minutes or freeze for 15 minutes.
Transfer some of the cookie dough balls to a parchment paper lined pan, spacing them 1.5" apart. Bake for 10 to 12 minutes, until the edges turn golden. Remove them from the oven when they're still soft and add more chocolate chips on the top of each cookie.
Let the cookies sit on the hot pan for up to 5 minutes to firm up. Then transfer to a wire rack to cool completely. They will firm up even more as they cool.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. They can be frozen in freezer-safe containers or bags for up to 2 months.

Nutrition