Espresso Cookies
These dairy-free espresso cookies combine coffee and chocolate in a soft and chewy homemade cookie finished with a sprinkle of sea salt. They only take 20 minutes to make!
Servings: 20 cookies
Calories: 123kcal
Ingredients
- ½ cup vegan butter , at room temperature
- ¾ cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (gluten-free if necessary)
- ¼ cup unsweetened regular cocoa powder
- 1 tablespoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Put a silpat or parchment paper on a baking sheet.
- In a medium mixing bowl or the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth and uniform.
- In a separate bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined. Fold in the chocolate chips.
- Shape the dough into 1.5-inch balls and arrange on the prepared baking sheet, leaving an inch of space between each cookie. Sprinkle with flaky salt and press gently to flatten slightly.
- Bake for 8-9 minutes, until set on the edges. Cool on the baking sheet for 3-4 minutes, until firm, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 3 days, or in the fridge for 1 week, or in the freezer for 6 months.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 0.5mg