Chocolate Chunk Espresso Cookies [Vegan]

These Homemade Chocolate Chunk Espresso Cookies are wonderful to make when you’re craving something sweet. Plus, there are several ways to prepare them, depending on when you want to cook them.

Chocolate Chunk Espresso Cookies [Vegan]


14 large / 18-24 small


  • 1 3/4 cups all-purpose flour
  • 1/4 cup bread flour
  • 1 teaspoon cornstarch
  • 2 teaspoons of yeast
  • 1/2 teaspoon baking soda
  • 1 to 3 teaspoons finely ground espresso powder
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/2 cup (8 tablespoons) very lightly softened vegan stick butter (and)
  • 2 tbsp solid refined coconut oil* -OR- 6 tbsp vegan butter stick very lightly softened (and) 4 tbsp solid vegetable shortening
  • 3/4 cup packed organic brown sugar
  • 1/2 cup granulated sugar**
  • 1/4 cup egg replacement
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon peppermint extract (optional)
  • 2/3 cup non-dairy dark chocolate chunks or chocolate wafers, or a mix
  • 1/3 cup lightly heaped chopped walnuts


For the cookies:

  1. Whisk together flours, cornstarch, baking powder, baking soda, espresso and salt in medium bowl; put aside.
  2. Add the sugars and butter to a large mixing bowl and press the butter into the sugars with a spatula. Add coconut oil or shortening and cream on medium speed for about 2 minutes. Add egg substitute and beat for about 30 seconds. Do not overmix or your cookies will end up flat.
  3. Stir in vanilla and peppermint extract (if using), then stir in flour mixture until combined. It will come together, so don’t be tempted to add more liquid. When just combined, stir in chocolate and nuts.
  4. Bake Now: Skip to “Both Methods” instructions

To cook later:

  1. Place the dough in a lidded container and refrigerate for 24 to 48 hours. Then remove the dough from the refrigerator and place it on the counter for 10 minutes; proceed to the “Both Methods” steps.

The two methods:

  1. Divide the dough: larger (1/4 – 1/3 tbsp), medium (2-3 tbsp) or small (1 1/2 to 2 tbsp), then roll into balls. The balls should be a little taller than they are wide, for less cookie spread.
  2. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats; put aside.
  3. Place cookie dough balls on cookie sheet or large plate lined with parchment or waxed paper; freeze for 10 minutes.
  4. Scoop out enough cookies to fill the cookie sheet, leaving about 2-3 inches of space around each ball.
  5. Cook according to the times below. Place the plate or sheet, with the remaining balls, in the refrigerator until ready to cook.
    1. Cooking time: large – 13-16 minutes / medium 10-13 minutes / small 8-10 minutes. Bake until the cookies are set around the edges and the middle looks slightly undercooked. They will set as they cool.

  6. Remove hot pans to a cooling rack and let cookies cool completely on pan – if using parchment paper liners. If using silicone mats, remove cookies from pan after 5 minutes and place on cooling racks.


* Chill in the refrigerator for 1-2 minutes until solid but soft. You don’t want the coconut oil to be hard or runny. **You can add up to 4 more tbsp – it depends on chocolate intensity, amount of espresso used and sweetness preference.

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