Can I leave out the espresso powder?

Yes — the cookies will still turn out delicious. You can omit it completely, or replace it with 1 tablespoon of cocoa powder for a deeper chocolate flavor without the coffee notes.

Will these cookies taste like coffee?

They have a subtle espresso flavor that enhances the chocolate — more “mocha vibes” than full-on coffee. If you want a stronger coffee flavor, increase the espresso powder to 3 tablespoons.

Do I need to chill the dough?

It’s optional but HIGHLY recommended. If you like thicker, chewier, bakery-style cookies, chill the dough for 30–60 minutes. If you prefer thinner, crispier cookies, bake right away.

Can I use coconut oil instead of vegan butter?

You can , but the texture will be different — slightly more crisp and spread-prone. If using coconut oil, make sure it’s solid and reduce the nondairy milk to 1 tablespoon.

What kind of chocolate works best?

Chopped dark chocolate (50–70%) works best because it melts into rich puddles. Chocolate chips will work in a pinch, but they won’t spread and melt the same way.

Vegan Espresso Chocolate Chip Cookies

Print Recipe

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Chewy espresso cookies loaded with dark chocolate chunks and topped with flaky sea salt.

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Yield: 25 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter, slightly softened

1 cup light brown sugar

1/2 cup granulated sugar

2 tablespoons nondairy milk

2 teaspoons vanilla extract

2 tablespoons instant espresso powder

1 tablespoons cornstarch

1 teaspoon baking soda

3/4 teaspoon salt

2 1/4 cups all purpose flour

1 1/2 cups chopped dark chocolate (50-70%)*

flaky sea salt for sprinkling

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Instructions

Mix: Add vegan butter, light brown sugar and granulated sugar to a large bowl and cream together with an electric hand mixer until light and fluffy. This should take about 1 minute. Add nondairy milk, vanilla extract, instant espresso powder, cornstarch, baking soda and salt. Beat again until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Stir in the dark chocolate.
Chill: Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour or overnight. This step is important. Do not skip!
Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Using a 2 tablespoon cookie scoop, scoop cookies onto prepared baking sheet 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 10-12 minutes or until cookies begin to look golden around the edges. Sprinkle cookies with flakey salt. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

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Notes

*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*If you don’t have any dark chocolate on hand you can substitute nondairy chocolate chips instead.

*I prefer to scoop my cookie dough prior to chilling. Once cookie dough has been prepared you can scoop out your dough, placing the unbaked cookies on a baking sheet. Cover the sheet with plastic wrap and place in the fridge to chill until you’re ready to bake.

*Do your cookies look misshapen? Take a 4-inch circle cookie cutter (or use the top of a large mug or glass) and gently swirl it around the cookies the minute they come out of the oven. They key is getting to them before they set. This will leave you with perfectly round cookies!

Find it online: https://censoredbaker.com/vegan-espresso-chocolate-chip-cookies/