These coffee cookies are the best! They are soft and chewy and loaded with chocolate. 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, and the mocha cookies I am sharing with you today are so darn good! I can't wait for you to try them.
Table of Contents
Why you will love these cookies:
- The taste! These espresso cookies are soft and chewy with the perfect amount of sweetness. And don't worry, if you don't like coffee they don't actually taste like coffee.
- These coffee cookies are really easy to make and only take 10 minutes to bake. They are also made in one bowl so the clean up is really simple.
- You can 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:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Dry ingredients: instant coffee or instant espresso powder, coconut sugar, all purpose flour, salt, and baking soda.
- Wet ingredients: salted butter, an egg, maple syrup, and vanilla extract.
- Chocolate chips: I prefer to use dark chocolate chips but you can use any type of chocolate chips or chocolate chunks that you like.
Recipe variations and add ins:
- To make these coffee cookies gluten-free: use an all purpose gluten-free flour blend.
- To make these cookies dairy-free: use a vegan butter substitute and dairy-free chocolate chips.
- You can top these cookies with some flaky sea salt to give them even more flavour.
How to make coffee cookies:
- Step 1: In a large bowl mix together the melted butter, sugars, egg, and vanilla extract until you have a smooth consistency.
- Step 2: Stir in the flour, instant coffee, baking soda, and salt until you have a smooth dough.
- Step 3: Stir in the chocolate chips and then place the dough in the fridge for at least 30 minutes, or overnight, to chill.
- Step 4: When you are ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Using a medium cookie scoop, transfer the dough to the parchment paper lined baking sheets.
- Step 5: Bake the cookies for about 10 minutes, until golden on the bottom and still a little soft in the middle.
- Step 6: 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 coffee 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!
- Storage: Store these coffee cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
Coffee cookies FAQs:
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.
Yes. These cookies freeze well for up to 3 months in an airtight container or freezer bag.
Other cookie recipes you will love:
Recipe
Coffee Cookies
Ingredients
- 1/2 cup maple syrup
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup salted 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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