Espresso Chocolate Chip Cookies
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These chocolate chip cookies are completely vegan! They take almond butter, maple syrup, rolled oats and a instant coffee, for a caffeinated kick.
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- Recipe Card
Serves or Makes: 6
Recipe Card
ingredients
- 2 teaspoon instant coffee
- 1 tablespoon plant-based milk
- 60 grams almond butter
- 3 tablespoon maple syrup
- 50 grams rolled oats
- 30 grams ground almonds
- 50 grams dark chocolate
- Salt
Method
Step 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. In a mixing bowl, dissolve coffee with milk. Add in almond butter and maple syrup and mix until combined.
Step 2
Add in the oats, ground almonds, chocolate and salt and mix until everything comes together. If the batter is too sticky to scoop, chill it for few minutes. Scoop out the batter onto the lined baking sheet. Flatten the cookies slightly.
Step 3
Bake for 10-12 minutes or until the edges are golden brown, but do not over bake.