brownies dessert gluten-free paleo vegan

Vegan Double Chocolate Espresso Cookies

April 8, 2016

Chocolate meets coffee in these Double Chocolate Espresso Cookies. Your ultimate indulgences just got a healthy makeover with these gluten-free, vegan and paleo cookies.

Where are my coffee lovers at? Is your morning cup of joe the reason you get out of bed in the morning? I used to be fully obsessed with my morning coffee ritual. Unfortunately, since then I’ve had to cut back on coffee which makes my heart sad but my skin happy

But that doesn’t mean I need to withhold delicious coffee recipes from you! What if I told you that you could have your coffee and eat it too? Yes, my friends, I have given all of you coffee-freaks the best and healthiest cookies that taste like a mocha party in your mouth. Because the only thing better than coffee is chocolate + coffee.

Chocolate meets coffee in these Double Chocolate Espresso Cookies. Your ultimate indulgences just got a healthy makeover with these gluten-free, vegan and paleo cookies.

Double Chocolate Espresso Cookie Ingredients

  • Almond butter – look for drippy almond butter. If needed, you can add the hot espresso to the almond butter and whip until a thinner consistency is reached. 
  • Strong espresso – see notes below on how to make espresso if you don’t have an espresso machine. 
  • Ground flaxseed
  • Unsweetened cocoa powder
  • Coconut sugar
  • Baking soda
  • Sea salt
  • Chocolate chips or chopped dark chocolate

How to Make Espresso

If you have an espresso machine you’re set! If you don’t, you may be wondering how you can make espresso at home. Here are two simple ways to make espresso without a machine.

Make Espresso in Your French Press – Add 2 tablespoons of finely ground espresso beans to your French press. Heat 1 cup of water and add to the French press with the grounds. Place the cover on the French press and allow it to sit for four minutes. After brewing, press the plunger down steadily and then pour out the espresso!

Make Instant Espresso – If you’re striking out on what you need to make espresso at home, don’t worry! You can make instant espresso and these cookies will still be delicious, promise. Simply mix instant espresso with hot water. 

Chocolate meets coffee in these Double Chocolate Espresso Cookies. Your ultimate indulgences just got a healthy makeover with these gluten-free, vegan and paleo cookies.

How to Make Double Chocolate Espresso Cookies

STEP 1: Combine the almond butter and espresso in a large bowl. Stir in the flaxseed, cocoa powder, coconut sugar, baking soda and sea salt until it all comes together. Stir in the chocolate chips.

STEP 2: If the mixture is a little wet (this will depend on your almond butter), place the batter in the fridge for 30 minutes to set up.

STEP 3: Roll the dough into 1 tablespoon sized balls and flatten with your palm after placing on the cookie sheet. 

STEP 4: Bake at 350ºF for 10-12 minutes. Allow the cookies to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

How to Store Homemade Cookies

After allowing the cookies to cool completely, store them in an airtight container for up to 3 days. I’m sure they would freeze well if you need to store them longer!

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Dark Chocolate Espresso Cookies

Chocolate meets coffee in these Double Chocolate Espresso Cookies. Your ultimate indulgences just got a healthy makeover in these vegan, gluten-free and paleo cookies.

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond butter and espresso.
  3. Stir in flax, cocoa powder, coconut sugar, baking soda and sea salt until it all comes together.
  4. Stir in chocolate.
  5. If mixture is a little wet (this will depend on your almond butter), place batter in fridge for 30 mins to set.
  6. Roll dough into 1 tbsp sized balls and flatten with palm directly onto the cookie sheet.
  7. Bake for 10-12 mins. Remove from oven and let cool on sheet for 10 mins before removing from sheet. This step is important, do not attempt to remove them from the sheet before 10 mins is up.
  8. Remove from sheet and allow to cool completely.
  9. Store in an airtight container for up to 3 days.

Notes

*You want your almond butter to be drippy with the oil well-integrated. Some almond butters are thicker so you may want to add the hot espresso to the almond butter and whip it to get a creamier consistency.

Keywords: chocolate espresso cookies, vegan chocolate espresso cookies, vegan espresso cookies, vegan chocolate cookies

Like this post? Here are more cookie recipes to try:

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  • Reply
    Emily
    November 2, 2019 at 5:22 pm

    Love the recipe. My cookie dough keeps turning out very wet, even if I leave it in the fridge for awhile before baking. Anything I can add to make it have a better consistency?

    • Reply
      Davida Lederle
      November 4, 2019 at 1:24 pm

      My guess is that it has to do with the consistency of your almond butter. Make sure the oil is completely integrated into the almond butter as sometimes it can actually be too drippy and wet. Also ensure that the flax eggs are really thick. If not it can be too wet as well. Hope this helps!

  • Reply
    Dibter
    November 15, 2016 at 4:17 pm

    Just made these cookies – amazing , delicious …. ?
    Only had mild espresso , next time will use stronger espresso

  • Reply
    Eric
    June 23, 2016 at 2:58 pm

    Chocolate + Coffee + Health = Sounds good to me!!

    We actually made these four days ago with my wife, since we’re starting a more healthy lifestyle. We didn’t add the coconut sugar, though, since we are not supposed to consume any added sugars.

    Result? They were too bitter for my taste (I have a HUGE sweet tooth, i.e., I eat Nutella with a spoon), but my wife loved them (she drinks coffee without any sweetening).

    I wonder if Stevia would be a good replacement for the coconut sugar?

    Thank you for the recipe!

    • Reply
      Davida @ The Healthy Maven
      June 28, 2016 at 9:31 am

      Stevia would totally work. I’m not a stevia fan so I wouldn’t know how much, but you could certainly substitute it. Enjoy!

  • Reply
    Davida Kugelmass
    April 10, 2016 at 8:25 am

    I’m thinking you may have just become my new best friend. GENIUS.

  • Reply
    Davida Kugelmass
    April 10, 2016 at 8:25 am

    So like cookies for breakfast? DONE.

  • Reply
    Davida Kugelmass
    April 10, 2016 at 8:24 am

    Totally! Coffee ice cream is one of my faves. This is sort of like a healthier version 😉

  • Reply
    Davida Kugelmass
    April 8, 2016 at 2:58 pm

    I hate to admit that I live for that buzz…I think that officially makes me a coffee addict!

  • Reply
    Davida Kugelmass
    April 8, 2016 at 2:57 pm

    Thank you, Toni! Hope you enjoy!

  • Reply
    Davida Kugelmass
    April 8, 2016 at 10:44 am

    DUDE. You need to come over and check out this coffee set-up. It’s insane! Basically a PV in my own home haha. Coffee date? I’ll bring the coffee…and cookies 😉

  • Reply
    Davida Kugelmass
    April 8, 2016 at 9:35 am

    DUH! My thinking exactly…if they make it to breakfast haha

  • Reply
    Davida Kugelmass
    April 8, 2016 at 9:34 am

    Screw Michigan…Move to Canada! If a never ending supply of coffee isn’t enough to get you to move here, I don’t know what is…

  • Reply
    Davida Kugelmass
    April 8, 2016 at 9:34 am

    oh man! I can’t even comprehend what you’re saying haha. Kidding 😉 My Mom actually isn’t a coffee drinker either but I clearly got my Dad’s coffee genes cause we’re both addicts!

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