Treat yourself to these dark chocolate, mocha flavored vegan cookies. Moist and delicious, they also are gluten free, nut free and eggless.
We love gluten free vegan baking goodies. It is a great family bonding activity to involve kids. Oatmeal Raisin Cookies, Pumpkin Cookies, Classic Sugar Cookies and Almond Flour Chocolate Chip Cookies are all vegan and simply the best !
Chocolate Coffee Cookies
These Chocolate Mocha Cookies are perfect for all coffee lovers. I made them for one of my book club meets. To say that they were superhit is an understatement.
Everyone loved the intriguing taste of coffee in these buttery soft crinkle cookies. All my friends took the recipe. I often get compliment notes when they make these decadent cookies.
To make things interesting, we play game of tic tac toe with these cookies. Arrange pretzel rods as a base in the form of #. Let the cookies stack to make 3 in a row or column. It is fun activity to do with kids or adults while sipping warm beverages and eating these delicious coffee cookies.
Vegan Chocolate Coffee Cookies
This classic chocolate treat gets a contemporary twist. Behold, the Mocha Cookie! These chocolate cookies are enhanced with dark espresso powder and have a rich, buttery taste. They are luscious treat sure to please your taste buds.
Bakers will love this recipe for delicious, chocolatey mocha cookies, which can be sweetened with natural sweeteners.
As a avid coffee drinkers, my dear hubby and I love these cookies. They pair well with Homemade Hot Chocolate and Masala Chai.
A moist and tender mocha chocolate cookie that is studded with cocoa powder and granulated sugar. These cookies will be hard to resist.
Mocha cookies are an easy and delicious way to spice up your cookies. These cookies are sure to be a great hit with everyone.
If you like Chocolate Desserts, Try our Peppermint Bark, Chocolate Dipped Pretzels , Easy Chocolate Fudge as well as Chocolate Peanut Clusters. They are perfect for Christmas and holiday gifting.
Ingredients
Detail measurements are listed in the recipe card below. Here’s what you need in details
All Purpose Flour : I am using certified gluten free all purpose flour. You can use regular flour, oat flour or almond flour mix as well.
Coffee Powder : It is the star ingredient. You can use ready to use instant coffee powder or espresso powder. I like dark espresso powder for rich taste.
Cocoa Powder : Brings decadent chocolaty taste to these cookies. Use dark cocoa or cacao powder if you prefer slightly bitter taste.
Sweetener : brown sugar is preferred but you can choose any granular sugar. Coconut palm sugar also works well.
Other Ingredients : Use Almond Milk ( or any other milk including plant based milk like soy milk, oats milk) to make the coffee mix. Baking Powder to make coffee cookies light and flakey. Vegan butter or coconut oil to make cookies buttery soft. Pinch of salt brings all the flavors together. Cornstarch binds all the ingredients together.
Instructions
Preheat the oven at 350 ° Fahrenheit.
In a bowl add warm almond milk. Mix in espresso powder. Make sure there are no lumps. Let it cool down to room temperature.
Meanwhile, use a handheld or stand mixer fitted with the paddle attachment to beat the vegan butter or coconut oil for 1 minute. It should become smooth and creamy.
Add sugar and beat further on high speed for 2-3 minutes until fluffy and light.
Add the almond milk coffee in butter mix. Beat on high until it is all fully combined, about 1 minute.
Add 1 cup of the flour, cornstarch, cocoa powder, baking powder and salt to the wet mixture. Mix on low speed, until just combined. Scrape the sides of the bowl.
Add the rest of the cup of the flour and continue to mix on low until just combined. Do NOT over mix.
Scoop all of the dough out of the bowl on a clean working surface. Gently roll the dough to make a smooth round.
Line a baking sheet with parchment paper. Using a cookie scoop, drop the dough on the baking sheet. Keep them 2″ apart.
Gently press the dough with the back of a cookie press, a small lid or other round object. This gives a nice crinkle effect.
Bake for 8-10 minutes, in the middle rack of the oven. The cookies do not expand much. They look slightly dry on top and around the edges.
Remove from the oven and let them cool for 10 minutes on the counter. Then transfer to a wire rack to let cool completely before eating.
Note : When you remove the cookie baking sheet from the oven, cookies will appear underdone. They will firm up considerably as they cool down. So do NOT over bake them.
Storage
The Chocolate Mocha Cookies will stay soft for about 5 days at room temperature. Store in an airtight container away from direct sunlight and other heat sources.
You can add a piece of bread to the cookie box and store them. It helps keep the cookies soft and moist and prevents dryness. Remember to change the piece of bread every other day.
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Vegan Mocha Cookies ( Gluten Free )
Ingredients
- 2 cups all purpose flour - I used certified gluten-free flour
- ¾ cup vegan butter or coconut oil at room temperature
- 3 Tablespoons milk - I used almond milk
- ½ cup granulated sugar
- 2 Tablespoon Cocoa Powder
- 2 Tablespoon Espresso Powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven at 350 ° Fahrenheit.
- In a bowl add warm almond milk. Mix in espresso powder. Make sure there are no lumps. Let it cool down to room temperature.
- Meanwhile, use a handheld or stand mixer fitted with the paddle attachment to beat the vegan butter or coconut oil for 1 minute. It should become smooth and creamy.
- Add sugar and beat further on high speed for 2-3 minutes until fluffy and light.
- Add the almond milk coffee in butter mix. Beat on high until it is all fully combined, about 1 minute.
- Add 1 cup of the flour, cornstarch, cocoa powder, baking powder and salt to the wet mixture. Mix on low speed, until just combined. Scrape the sides of the bowl.
- Add the rest of the cup of the flour and continue to mix on low until just combined. Do NOT over mix.
- Scoop all of the dough out of the bowl on a clean working surface. Gently roll the dough to make a smooth round.
- Line a baking sheet with parchment paper. Using a cookie scoop, drop the dough on the baking sheet. Keep them 2" apart.
- Gently press the dough with the back of a cookie press, a small lid or other round object. This gives a nice crinkle effect.
- Bake for 8-10 minutes, in the middle rack of the oven. The cookies do not expand much. They look slightly dry on top and around the edges.
- Remove from the oven and let them cool for 10 minutes on the counter. Then transfer to a wire rack to let cool completely before eating.
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