These delectable Chewy Vegan Coffee Cookies combine rich coffee flavor with a chewy, melt-in-your-mouth texture that will have you reaching for seconds. This recipe is perfect for coffee lovers who simply crave a deliciously satisfying sweet; these cookies are the perfect blend of warmth, sweetness, and a hint of caffeine.
Two of my favorite things are warm coffee and homemade cookies. Therefore, why not combine these two delicious foods together and make the best coffee cookies that just so happen to be healthy, too?
These chewy coffee cookies are the perfect easy cookie to make during the holiday season or any time of year!
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Vegan Coffee Cookies Ingredients:
These cookies are the best because they have the perfect hint of coffee flavor, a chewy texture, and they are made with simple ingredients you can pick up from your local grocery store or easily order online.
Dry Ingredients:
- Flour - Provides structure and texture to the cookies. Depending on the type of flour used, it can be a good source of complex carbohydrates and fiber. You can use all-purpose flour, gluten-free flour, or whole wheat flour. They will all work 1:1.
- Coconut Sugar - Acts as a natural sweetener for the cookies. I love using coconut sugar as a natural sweetener because it doesn't spike your blood sugar as much as white sugar, and it contains vitamins and minerals. Plus, you can use it to make my Healthy Double Chocolate Cupcakes!
- Instant Espresso Powder - Infuses a rich coffee flavor into the cookies. It also provides a subtle caffeine boost and contains antioxidants. Coffee may have potential benefits for mental alertness. You can use instant espresso powder or instant coffee powder. The only difference is that instant espresso powder has a stronger flavor.
- Cornstarch - Aids in creating a tender and soft texture in the coffee cookies.
- Baking Soda - Acts as a leavening agent, helping the cookies rise.
- Ground Flaxseed - Serves as an egg substitute, adding moisture and binding the ingredients. It is rich in omega-3 fatty acids and dietary fiber, contributing to heart health and digestion.
- Sea Salt - Enhances the flavors in the cookies, providing a balance of sweetness. Sea salt also contains essential minerals and can help with electrolyte balance.
- Vegan White Chocolate Chips - Add additional sweetness and elevate the look of the cookies. Vegan options are free from dairy and may have lower saturated fat and sugar content.
Wet Ingredients:
- Vanilla Extract - Enhances the overall flavor of the cookies. I always recommend using Mexican vanilla because it has a much deeper flavor.
- Coconut Butter - This is the key to making a perfect cookie without oil. It serves as the fat component, contributing to texture and flavor. I use it in almost all my vegan cookie recipes, like my Healthy Pistachio Rose Cookies and my Soft and Chewy Cranberry Orange Cookies.
- Water - You will need water to create the flax egg and combine the wet and dry ingredients.
See the recipe card for quantities.
How To Make This Coffee Cookie Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Prepare the Flax Egg:
- In a small bowl, mix the ground flaxseed with water. Let it sit for a few minutes until it thickens, creating a flax egg.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, coconut sugar, instant espresso powder, cornstarch, baking soda, and sea salt.
- Add Wet Ingredients:
- Pour in the melted coconut butter, prepared flax egg, and vanilla extract into the flour mixture. Mix until a soft dough forms.
- Shape the Cookies:
- Use a cookie scoop to scoop out portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake:
- Bake in the preheated oven for approximately 13-15 minutes or until the edges are golden brown. Keep a close eye to prevent over-baking for a chewy texture.
- Cool:
- Allow the cookies to cool at room temperature on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Adding Chocolate Drizzle:
- While the cookies are cooling, add the vegan white chocolate chips to a medium bowl and melt. You can melt them in the microwave in 30-second intervals or with a double boiler. Once melted, add the melted chocolate to a piping bag and drizzle across the cookies. Place in the fridge to chill until the chocolate is solid.
- Enjoy:
- Once the chocolate has solidified, serve and enjoy these vegan coffee cookies!
Hint: The vegan white chocolate works best with cold cookies. Therefore, if you are using vegan white chocolate, I recommend placing the cookies in the freezer for 15-20 minutes before drizzling the chocolate on top for best results.
Substitutions:
There are plenty of easy and delicious substitutions that can be made to this easy coffee cookies recipe. Here are some of the common ones.
- Sugar - You can use maple crystals, dark brown sugar, light brown sugar, sucanat sugar, or most granulated sweeteners as a substitute for coconut sugar if needed.
- Eggs - If you do not follow a vegan diet, you can use eggs instead of the flax egg.
- Flour- Most flour varieties will work for this recipe. If you are gluten-free, I recommend using a gluten-free flour blend - this is my favorite. However, if you are not gluten-free, you can use all-purpose flour or whole wheat flour.
If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!
Variations:
I always love trying fun new variations of my recipes. The best part of this recipe is that it is so easy to mix up. Here are some of my favorite coffee cookie variations to try.
- Chocolate Chip Coffee Cookies - You can add a handful of chocolate chips or chocolate chunks to the cookie dough to make the perfect chewy chocolate espresso cookies.
- Latte Cookies - You can top these cookies with some of my cream cheese frosting for the perfect delicious combination of chewy coffee cookies and creamy cream cheese frosting.
- Mocha Cookies - You can add 1-2 tablespoons of cacao powder to the flour mixture and an additional teaspoon of water to make the perfect delicious mocha cookies, similar to my Peppermint Mocha Cookies.
What You Will Need To Make The Best Coffee Cookies:
What you use to make a recipe can always impact how it turns out. Here's what I recommended using for this vegan coffee cookie recipe.
- Mixing Bowls - You will need a large mixing bowl to combine the dry ingredients and wet ingredients to make the cookie dough.
- Whisk - A whisk is handy for mixing dry ingredients thoroughly.
- Rubber Spatula - A rubber spatula is the best tool to mix the cookie dough by hand. You can also use an electric mixer, like a stand mixer or hand mixer, instead of mixing by hand. If you do this, you won't need a mixing bowl or whisk.
- Small Bowl or Cup - For creating the flax egg, you'll need a small bowl or cup to mix ground flaxseed with water.
- Baking Sheet - Line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Cookie Scoop or Spoon - Use a small or medium cookie scoop or a spoon to portion out the cookie dough and create uniform-sized cookies.
- Wire Rack - After baking, transfer the cookies to a wire rack to cool. This helps them cool evenly and prevents them from becoming too soft on the bottom.
Storage:
The key to ensuring your cookies last all holiday season is how you store them. Based on how you store them, these cookies can either keep for a long time, or not as long. If you only need these coffee cookies to keep for a couple of days, you can store them on a plate wrapped in plastic wrap, a ziplock bag, or an airtight container on the countertop at room temperature.
If you are planning on storing this recipe for an extended period of time, I do not recommend storing it at room temperature, especially if you live in an area where it gets humid. I recommend storing it in an airtight container in the fridge or freezer. If stored properly, these cookies will keep for a full month in the fridge and up to 3 months in the freezer.
Top Tip:
If you find that your coconut butter is dry and not smooth and creamy, I recommend mixing one teaspoon to one tablespoon of raw coconut oil into the jar and mixing until it has become a smooth and creamy mixture.
Frequently Asked Questions:
Certainly! You can refrigerate the cookie dough for up to 48 hours. This can enhance the flavors, but make sure to let it come to room temperature before baking.
Yes, you can freeze the cookie dough or baked cookies. Place scoops of cookie dough on a tray, freeze, then transfer to a sealed container. Baked cookies can be frozen in an airtight container
Absolutely, you can reduce or omit the instant espresso powder for a milder coffee flavor. Adjust according to your taste preference.
Related Vegan Cookie Recipes:
Looking for more delicious vegan cookie recipes to make this holiday season? Make sure to check out some of the other recipes on my website!
If you try this Vegan Coffee Cookie Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Best Chewy Vegan Coffee Cookies
Equipment
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 1 ¼ cup coconut sugar
- 2 tbsp ground flaxseed
- 1 tablespoon cornstarch
- 2 teaspoon instant espresso powder
- 2 teaspoon baking soda
- ¼ teaspoon Sea Salt
Wet Ingredients:
- 2 teaspoon vanilla extract
- 6 tablespoon water
- ⅔ cup coconut butter
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
Prepare the Flax Egg:
- In a small bowl, mix the ground flaxseed with water. Let it sit for a few minutes until it thickens, creating a flax egg.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, coconut sugar, instant espresso powder, cornstarch, baking soda, and sea salt.
Add Wet Ingredients:
- Pour in the melted coconut butter, prepared flax egg, and vanilla extract into the flour mixture. Mix until a soft dough forms.
Shape the Cookies:
- Use a cookie scoop to scoop out portions of dough onto the prepared baking sheets, leaving space between each cookie.
Bake:
- Bake in the preheated oven for approximately 13-15 minutes or until the edges are golden brown. Keep a close eye to prevent over-baking for a chewy texture.
Cool:
- Allow the cookies to cool at room temperature on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Adding Chocolate Drizzle:
- While the cookies are cooling, add the vegan white chocolate chips to a medium bowl and melt. You can melt them in the microwave in 30-second intervals or with a double boiler. Once melted, add the melted chocolate to a piping bag and drizzle across the cookies. Place in the fridge to chill until the chocolate is solid.
Enjoy:
- Once the chocolate has solidified, serve and enjoy these vegan coffee cookies!
More Coffee Recipes:
If you're a fellow coffee lover looking for more coffee recipes, check out the other recipes on my website!
V says
Hi is there any substitute for coconut butter? Can we use oil instead of that?
Katie says
Hey! You can use any other natural nut butter in it's place. Almond butter is another great option. If you feel like it's dry I would add a tablespoon of coconut oil or so to achieve the proper texture.
Judy V says
Hi,
I'd love to make these cookies. If I use eggs instead of the flaxseed, how many would I need?
Also, if I substitute peanut butter instead of the coconut butter (not sure what that is), would I use the same amount?
Thank you
Katie says
Hi Judy, I have not tested this, so I can not guarantee how this combination will turn out, but I think it should work. I would use 1 large egg. Peanut butter would work. I personally would use cashew or almond butter for a more neutral taste. The main thing I would look for is using a nut butter that is smooth and creamy. If it's dried out, it won't add enough moisture to the cookies. I hope this helps, and I would love to know how these turn out if you make them 🙂