Vegan Mocha Cookies! When rich, bold coffee combines with decadent, sweet chocolate, you’ve got a match made in dessert heaven.
Sweet, simple, and oh-so scrumptious, these healthy, oil-free Vegan Mocha Cookies are the perfect texture of soft and chewy. Intense chocolate cookie dough infused with coffee and studded with mini chocolate chips ensures mocha deliciousness in every bite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Vegan Mocha Cookies are a new family favorite! We just can’t get enough of them. These cookies are rich and chewy, filled with chocolatey, coffee goodness.
The biggest debate we had was “how much coffee” flavor to add. Some of us loved a POW of coffee, while others enjoyed a subtle coffee taste. Feel free to adjust the coffee amounts to fit your personal preference.
Tips for Success:
- Rolling Cookie Balls with Damp Hands: The dough is sticky. Wet your hands, shake off the excess water, then use slightly dampened hands to roll the cookies into tight balls, you will get a smooth glossier cookie. Wash your hands between every 3 to 5 cookies so you can continue to roll a smooth round cookie ball. Then while the cookie is in your hands, slightly flatten into a disk and place on the baking sheet. This is not a cookie recipe where you can just drop the batter onto the baking sheet. We highly recommend rolling the dough into balls in your hands.
- Silicone Baking Mats: We highly recommend using silicone baking mats to prevent the bottoms from overbrowning. We have not tested parchment paper lined baking sheets; however, we feel confident that parchment paper will work fine; however, instead of allowing the cookies to rest 2 minutes on the baking sheet, reduce the time to 30 seconds before transferring to a wire rack.
- Baking Sheet: We used a large 14 x 20 baking sheet, then placed two silicone baking mats on the baking sheet. We laid them vertically on the baking sheet, so that the silicone mats stuck over the edges a little. Just form the silicone mats to the baking sheet. They will stick up a little like an “L” on the wider end. This is fine. We place the side that sticks up like an “L” toward the back of the oven. If you don’t have a large baking sheet, use 2 small ones, but bake only one batch at a time.
- Cookie Scoop: We used a small cookie scoop (1 ½ inches in diameter). This helped keep the cookies uniform.
- Almond Flour: This recipe was specifically created using almond flour. We do not have any substitutions to offer.
- Almond Butter Substitutes: This recipe was specifically created using almond butter. We believe that cashew butter could work, but we have not tested this recipe with cashew butter.
- Unsalted Almond Butter: You want the almond butter softened, but not melted. Almond butter at room temperature is best; however, if you store your opened jar of almond butter in the fridge like we do, just spoon out the recipe required amount and microwave it for 4 to 5 seconds to soften it without melting it. You can substitute other nut or seed butters that have the same consistency as the almond butter with the understanding that the flavor will change accordingly. We do not recommend tahini as a substitute.
- Coffee: You can use your favorite coffee in this recipe. If using an instant coffee (2 teaspoons of freeze dried instant coffee), it should pretty much dissolve into the hot milk. If the coffee doesn’t completely dissolve, that’s ok too. Just scoop out all of the mixture including any residue and undissolved small coffee grounds into the dough mixture. If using regular coffee (not instant), use a fine grind coffee. Additionally, we tested this recipe multiple times. We had family members who preferred a really strong coffee presence (3+ teaspoons), while others preferred a hint of coffee flavor (2 teaspoons).
- Extra Mini Chocolate Chips: We placed some extra mini chips on top for prettiness by gently placing some mini chips on top and gently pushing them into the tops of the cookie to secure them.
Leftovers and Freezing:
These cookies will generally keep for 3-4 days. Store in a covered container.
These cookies freeze well up to 3 months (as with most baked goods).
Pantry Products Used:
- Vegan Chocolate: We used Enjoy Life Semi-Sweet Mini Chocolate Chips. You can use your favorite dark or semi-sweet vegan chocolate.
Kitchen Products Used:
- Large baking sheet
- Parchment paper or Silicone baking sheet
We certainly hope you give this deliciousness a try.Print
Sweet, simple, and oh-so scrumptious, these healthy, oil-free Vegan Mocha Cookies are the perfect texture of soft and chewy.
- 2 teaspoons dried instant coffee (+/-) *
- 2 Tablespoons unsweetened plain plant milk
- 1 ½ cups + 2 Tablespoons almond flour, lightly pack *
- ¼ cup maple sugar *
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch (or arrowroot powder)
- ¼ teaspoon sea salt *
- ½ cup unsalted almond butter, softened *
- 1/3 cup pure maple syrup
- 1 teaspoon molasses
- 1 teaspoon vanilla
- 1 cup vegan mini chocolate chips *
- Preheat the oven to 350 F. Place the oven rack in the upper-center position, avoiding the lower rack.
- Heat the plant milk to hot (not boiling), place into a small bowl and add the coffee, stir until dissolved, set aside. (See blog post for additional details)
- Line a baking sheet with a silicone mat (or parchment paper).
- Place all the other Dry Ingredients into a bowl, whisk well to combine.
- Add the Wet Ingredients (including the coffee/milk mixture) to the dry ingredients, stir well to combine (no electric mixer required). The dough should come together and look somewhat “glossy”. Then stir in the mini chocolate chips.
- Take 2 tablespoons of cookie dough and roll it in your dampened hands to form a ball (see blog notes), then while the cookie is in your hands, slightly flatten into a disk and place on the baking sheet. Try to keep the cookie size uniform. Space them apart as they do spread slightly. Continue until you have rolled all the dough into balls, flattened them, and placed on the baking sheet.
- Place the baking sheet into a preheated 350 F oven and bake for 11 minutes.
- After 11 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 2 minutes to firm up, then transfer to a wire cooling rack.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 19 to 21 cookies
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