Cozy Evening Mocha Cookies (Print Version)
Soft, chocolatey bites with a touch of coffee and warmth, made with wholesome vegan ingredients.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1/2 cup coconut oil, melted
06 - 3/4 cup coconut sugar or brown sugar
07 - 1/4 cup unsweetened plant-based milk (almond, oat, or soy)
08 - 2 tablespoons brewed espresso or strong coffee, cooled
09 - 1 teaspoon vanilla extract
→ Mix-ins
10 - 3/4 cup vegan dark chocolate chips
11 - Optional: 1/3 cup chopped walnuts or pecans
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and sea salt in a large bowl.
03 - In a separate bowl, blend melted coconut oil with coconut sugar. Add plant-based milk, espresso, and vanilla extract; whisk until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in chocolate chips and nuts if using.
06 - Use a tablespoon or cookie scoop to place dough balls on baking sheet, spacing approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until edges set but centers remain slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- It feels like sharing a secret treat that combines a warm mocha hug with soft, chewy cookies.
- These cookies became my go-to when I wanted something indulgent yet completely vegan and simple to make.
02 -
- Don&t overmix the dough or your cookies may become tough—gentle folding is your friend.
- Using freshly brewed espresso that's cooled really elevates the mocha flavor dramatically.
03 -
- Always measure your flour properly; scooping lightly with a spoon prevents dense cookies.
- The secret to softness is not baking them too long—edges firming up while centers stay tender.