These coffee cookies are the best! They are soft and chewy and loaded with chocolate. They don't taste like coffee but are perfectly sweet and bold. You will also love how easy they are to make and I've included gluten free and dairy free options.
Why you will love this recipe:
- These espresso cookies are soft, chewy and have the most incredible flavour.
- These cookies are really easy to make and only take 10 minutes to bake.
- You can easily make these cookies gluten free and dairy free.
- They are made with pantry staple ingredients like flour, butter, instant coffee, and chocolate.
- These cookies are refined sugar free so are a healthier option compared to other coffee cookie recipes.
- This mocha cookies recipe is made in one bowl so the clean up is simple and easy.
- You don't need to brew any coffee to make these cookies. Instant coffee powder or espresso powder is all you need.
- These cookies with coffee store really well and can also be frozen.
- If you love coffee you will also love chocolate coffee banana bread!
Taste and texture:
These espresso chocolate chip cookies are soft and chewy, and never dry or crispy. They have a mocha like flavour that is slightly nutty, with the perfect amount of sweetness. The chocolate adds the most delicious contrast to the espresso flavour, but don't worry, these cookies don't actually taste like coffee so kids love them too.
Key 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 texture and sweetness to these soft and chewy cookies.
- 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.
- Flour - the base of any cookie you can use all purpose flour to make these cookies. If you are gluten free simply 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:
In a large bowl mix together the melted butter, sugars, egg and vanilla extract until smooth.
Now stir in the flour, instant coffee, baking soda and salt until you have a smooth dough.
Then stir in the chocolate.
Next, 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 degrees Fahrenheit.
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!
- 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 room between each dough ball. 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.
- These cookies are best enjoyed if you let them cool completely before eating them.
- Feel free to make a double or triple batch of these cookies.
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.
- I recommend using dark chocolate for these cookies - you can use dark chocolate chips, dark chocolate chunks or broken dark chocolate bars.
How to serve:
These cookies are delicious served on their own but they also pair well with a cup of coffee or hot chocolate. You can even use them to top ice cream or other dessert recipes.
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 will also freeze really well for up to 3 months.
Each serving of these cookies has approximately 229 calories with 33 grams of total carbohydrates, 0.5 grams of fiber, 32 grams of net carbs, 2 grams of protein, and 10 grams of fat. These cookies are not low carb, sugar free or keto but they can easily be made gluten free and dairy free.
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:
- Chocolate marshmallow cookies
- Chocolate filled cookies
- 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!
- 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!
- This recipe makes 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.