These coffee cookies are the best! They are soft and chewy and loaded with chocolate. They are perfectly sweet with a bold mocha flavour. You will also love how easy they are to make and I've included gluten free and dairy free options.
Cookies, like strawberry cheesecake cookies, almond flour peanut butter cookies and the best lemon blueberry cookies are some of my favourite treats to make because they remind me of baking with my family growing up, which is why I can't wait for you to make the mocha cookie recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! These espresso cookies are soft and chewy and have a mocha flavour that is slightly nutty, with the perfect amount of sweetness. And don't worry, if you don't like coffee they don't actually taste like coffee.
- These cookies are really easy to make and only take 10 minutes to bake. They are also made in just one bowl so the clean up is really simple.
- These mocha cookies are refined sugar free so are a healthier option compared to other coffee cookie recipes, just like my cassava flour chocolate chip cookies.
- You can easily make these cookies gluten-free and dairy-free, just like my gluten-free mug cake recipe.
If you love coffee flavoured desserts you will also love my chocolate mocha banana bread.
Ingredients and substitutions:
- Instant coffee or instant espresso powder - either of these instant coffee options are used to add a delicious boldness and richness to these cookies that gives them a slight mocha flavour.
- Coconut sugar - coconut sugar is my favourite natural granulated sweetener. When combined with the maple syrup it gives these cookies the perfect amount of sweetness. You could also swap this for brown sugar.
- Maple syrup - this natural liquid sweetener helps add the perfect gooey texture and sweetness to these cookies while keeping them refined sugar free.
- Butter - butter is used to make these cookies soft, fluffy and chewy. I recommend using salted butter rather than unsalted butter. If you are dairy free you can use a vegan butter substitute instead.
- Eggs - an egg is added to help bind the cookies together and help them rise when they bake. I have not tested any egg free versions of this cookie recipe.
- All purpose flour - the base these easy cookies. If you are gluten free swap this for an all purpose gluten-free flour.
- Chocolate chips - I prefer to use dark chocolate chips to make these cookies but you can use any type of chocolate chips or chocolate chunks that you like. If you are dairy free be sure to choose dairy free chocolate chips.
How to make (step-by-step):
Step one:
In a large bowl mix together the melted butter, sugars, egg, and vanilla extract until you have a smooth consistency.
Step two:
Now stir in the flour, instant coffee, baking soda and salt until you have a smooth dough.
Step three:
Then stir in the chocolate.
Step four:
Next, place the dough in the fridge for at least 30 minutes, or overnight, to chill.
Step five:
When you are ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Step six:
Now using a medium cookie scoop, transfer the dough to the parchment paper lined baking sheets.
Step seven:
Bake the cookies for about 10 minutes, until golden on the bottom and still a little soft in the middle.
Step eight:
Let the cookies cool, then enjoy!
Top tips:
- Make sure to use melted butter to make these cookies.
- Be sure to chill the dough. If you don't these cookies will run all over the baking sheet when they bake.
- These cookies spread when they bake so be sure to leave space between each cookie dough ball. That is why I recommend baking these cookies on two baking sheets.
- Don't over-bake the cookies. They should still be a little soft in the middle when you take them out of the oven.
- Let the cookies cool completely before eating them. Trust me, the wait is worth it!
Variations and add ins:
- To make these cookies gluten-free: use an all purpose gluten-free flour blend.
- To make these cookies dairy-free: use a vegan butter substitute.
- Feel free to make a double or triple batch of these cookies.
- You can top these cookies with some flaky sea salt to give them even more flavour.
How to store:
Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
These cookies also freeze really well for up to 3 months in an airtight container or freezer bag.
Frequently asked question:
Nope! You can't taste the coffee at all. Instead it gives these cookies a rich, mocha flavour.
There is a very small amount of caffeine in these cookies. In total the batter contains about 7.7mg of caffeine from the instant coffee, and when you make that into 15 cookies that works out to 0.5mg of coffee per cookie, which is a very small amount.
This is not a vegan cookie recipe as it contains an egg. I have not tried making them without the egg or with an egg replacement.
You can, but they don't taste as good.
Other recipes you will love:
- Marshmallow cookies
- Chocolate stuffed cookies
- The best lemon blueberry cookies
- Chocolate protein cookies
- Almond flour peanut butter cookies
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Coffee Cookies
Ingredients
- 1/2 cup maple syrup
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all purpose flour
- 2 tablespoon instant coffee
- 1/2 teaspoon baking soda
- pinch sea salt
- 1 cup chocolate chips or chocolate chunks
Instructions
- In a large bowl mix together the melted butter, sugars, egg and vanilla extract until smooth.
- Stir in the flour, instant coffee ,baking soda and salt until you have a smooth dough.
- Stir in the chocolate.
- Place the dough in the fridge for at least 30 minutes, or overnight, to chill.
- When you are ready to bake the cookies, preheat your oven to 350 F.
- Using a cookie scoop, transfer the dough to two baking sheets lined with parchment paper.
- Bake the cookies for ~10 minutes, until golden on the bottom and still a little soft in the middle.
- Let the cookies cool, then enjoy!
Notes
- This recipe yields 15 cookies.
- Don't skip chilling the dough - if you don't chill the dough the cookies will run when they bake.
- Let the cookies cool completely before enjoying.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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