Enjoy the delicious taste of rich, indulgent vegan coffee cookies. Soft and chewy on the inside, with a crunchy outer layer. Sure, you may think of making an egg-free coffee cake in the morning, but these cookies make a perfect vegan treat for coffee lovers. Try these vegan coffee cookies now!
There’s nothing like the flavor of chocolate and cinnamon. My vegan chocolate coffee cake recipe proves that point deliciously!
But you know what? You can also satisfy your sweet tooth with these delicious vegan coffee cookies. Enjoy a cup of coffee and a cookie — the perfect flavor combination for any coffee lover.
These tasty treats are vegan, egg-free, and oh-so easy to make.
Key Ingredients
Here are the ingredients you’ll need for this recipe:
- Oats — We’ll use a cup of instant oats.
- Flour — I use whole wheat flour, but you can use regular or white whole wheat instead.
- Baking powder — We’ll add a soft texture by adding some baking powder.
- Flavorings — We’ll add both ground cinnamon, instant coffee, vanilla extract, and salt to create the most amazing flavor.
- Fat — you can use either coconut oil (refined coconut oil offers less coconut flavor) or vegan butter.
- Sugar — You’ll need brown sugar to make the best cookies that are soft and tender in the center.
- Egg Substitute — You don’t need eggs to make delicious cookies! Here, we’ll use a flaxseed egg.
- Chocolate — Make these cookies even more irresistible by adding dairy-free chocolate chips.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Stir together oats, flour, baking powder, instant coffee, and salt.
- Use a whisk to vigorously stir together the wet ingredients.
- Pour the wet ingredients in with the dry and stir to combine.
- Stir in chocolate chips.
- Scoop the dough 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 dough balls onto a pan with 1.5 inches between each cookie.
- Bake the cookies until the edges turn golden brown.
- Remove them from the oven and add more chocolate chips on top of each cookie.
- Then transfer to a wire rack to cool completely.
Take your caffeine to another level using instant espresso powder instead of instant coffee. Your espresso fanatics will fall head over heels in love with these cookies, whichever way you make them!
Using instant coffee adds a subtle flavor, but instant espresso takes that flavor up a notch!
Don’t have instant espresso powder, but you still want to add more coffee flavor? Add two or even three teaspoons of instant coffee for added coffee flavor in every bite!
Serving Suggestions
Serve these vegan chocolate coffee cookies with your favorite breakfast dishes, such as:
- Hot beverages of choice, such as coffee, tea, or even some dairy-free hot cocoa.
- A bowl of overnight oats with fresh fruit to add fiber to your breakfast treat
- Have a plate of fresh fruit nearby, including berries and chopped melon.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days. You can refrigerate cookies in an airtight container for up to 10 days or freeze them for up to 2 months.
Vegan coffee cookies are a delicious and easy-to-make treat for coffee lovers. Made with simple ingredients like flour, sugar, vegan butter, coffee, and chocolate chips, these cookies will satisfy your sweet tooth.
The coffee in these cookies gives them a rich and complex flavor perfectly complemented by the sweetness of the chocolate chips. The cookies are also slightly chewy, making them the best breakfast snack or dessert.
I hope you love them as much as we do!
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Preheat oven to 325°f/165°C. Line two cookie sheets with parchment paper.
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Stir together oats, flour, baking powder, instant coffee, and salt.
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In a separate bowl stir together the wet ingredients. Use a whisk to stir vigorously.
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Pour the wet ingredients in with the dry and stir to combine.
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Stir in chocolate chips.
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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.
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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.
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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.
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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.
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Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 85mg | Fiber: 2g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.