Vegan Double Chocolate Espresso Cookies

5 from 1 vote

This vegan double chocolate espresso cookie recipe is so rich and chocolatey, you'd never guess it's gluten-free, oil-free, and whole grain.

Prep Time15 mins

Cook Time9 mins

Total Time24 mins

Course: Dessert

Cuisine: American

Keyword: almond flour, chocolate, coffee, double chocolate, espresso, gluten free, mocha, oat flour, oil free, vegan

Diet: gluten-free, oil-free, vegan, wfpb

Servings: cookies

Calories: 223kcal

½ cup coconut sugar
¼ cup smooth almond butter, unsalted and unsweetened
2 Tablespoons brewed espresso or strong coffee make sure it's cold or it will melt the chocolate chunks! see notes
1 Tablespoon used espresso/coffee grounds see notes
½ teaspoon vanilla extract

Preheat the oven to 350˚F.
Line a baking sheet with parchment paper and set it aside.
Whisk the dry ingredients together in a medium bowl. Stir in the chocolate chunks and set aside.
Stir the wet ingredients together in a large bowl until combined.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Scoop the dough by heaping tablespoons, roll it into balls, and place on the balls on your parchment-lined baking sheet. Flatten each ball to ½” thick, leaving 1” between cookies.
Bake cookies for 8-10 minutes, until the cookies look puffed up on top and start to crack.
Remove them from the oven and sprinkle the cookies with sea salt, if using.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for 5-7 days, or wrap cookies tightly in plastic wrap and freeze for up to 3 months.

For a coffee-free option, use 2 tablespoons of unsweetened plant milk in place of the brewed coffee/espresso, and leave the coffee grounds out.