These are truly the cookies of my dreams. It combines my two favorite things, espresso and chocolate chip cookies— honestly, what’s not to love? They’re crispy on the outside, soft and a little chewy on the inside, filled with lots of melty chocolate, and speckled with notes of espresso. They are so quick to make (probably under 20 minutes total) and so freaking good. Enjoy!
RECIPE
dry ingredients:
1 cup + 2 tablespoons oat flour
2 tablespoons instant espresso
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
wet ingredients:
1/3 cup + 2 tablespoons coconut sugar
1/3 cup vegan butter (I like using the unsalted Miyoko’s)
2 tablespoons maple syrup
1 teaspoon vanilla extract
**add ins:
chocolate chips and/or chunks
DIRECTIONS
- Preheat oven to 350 degrees F
2. Mix together the dry ingredients until combined.
3. Cream together the butter, sugar, maple syrup, and vanilla extract until the consistency of buttercream frosting. Add the dry ingredients to the wet and stir until a dough forms. Fold in loads of chocolate (I added chunks and chips) then roll into cookie dough balls and bake for 11 minutes (that was the perfect time for me– anywhere from 10-12 should be good!)
