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gooey chocolate chip cookie

Espresso Chocolate Chip Cookies

  • Author: Mikyla
  • Prep Time: 40
  • Cook Time: 12
  • Total Time: 52 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Diet: Vegan


These are the best vegan espresso chocolate cookies ever! Soft and buttery, swirled with puddles of gooey dark chocolate, with a hint of espresso of course!


  • 1/2 cup vegan butter
  • 1/2 cup organic cane sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 1/4 cup coconut oil melted
  • 2 cups + 3 Tbsp. flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tbsp maple syrup
  • 1 tbsp. ground flax seeds *
  • 3 Tbsp. water
  • 1 1/4 cup chocolate chips
  • 2 tsp. ground espresso 
  • flakey sea salt for topping**


  1. In a small bowl combine melted coconut oil, maple syrup, and ground espresso. Stir well and cover with a towel and allow it to steep for 10 minutes. 
  2. In another small bowl combine 1 Tbsp. ground flaxseed and 3 Tbsp. water. Stir and set aside for 5-10 minutes until thickened. 
  3. In a large bowl cream together the butter, both sugars, and vanilla. 
  4. In another bowl combine flour, salt, baking soda, and baking powder and whisk together. 
  5. Add in the flax egg mixture to the butter and sugar. 
  6. Pour the coconut oil coffee mixture into the wet ingredient bowl.
  7. Combine the flour mixture, with the wet ingredients, toss in the chocolate chips and stir.
  8. Scoop the dough out into balls on a lined cookie sheet and refrigerate for 30 minutes.
  9. Preheat the oven to 350 degrees, sprinkle with sea salt, and bake for 10-12 minutes until golden brown but still soft in the center. 


*The ground flaxseeds and water creates your flax “egg”. You may also you one egg replacer from Bob’s Red Mill. 

** Maldon sea salt is perfect for those big sea salt flakes on top! 


  • Serving Size: 1
  • Calories: 275
  • Sugar: 20
  • Fat: 14
  • Carbohydrates: 34.6
  • Protein: 3

Keywords: chocolate chip cookies, espresso