1 Bowl Vegan Espresso Chocolate Chip Cookies
If you haven’t noticed, I’m obsessed with all things 1 bowl lol.There is something about minimal effort concepts that deliver in every capacity that I’m just all about. When it comes to baking I always find that there are endless dishes. The measuring cups, measuring spoons and so on and so on. Needless to say, we’ve done over 10+ 1 Bowl Cookie concepts and even more cakes!
When it came to creating the next best cookie, I’ve been obsessed with all things espresso. We did an espresso cake a few weeks ago, and I was so taken by it that I just knew..
We had to do a 1 Bowl Espresso Chocolate Chip Cookie!
What’s fab about this recipe? It’s my staple 1 bowl cookie base, quick, easy, no beating of butter and sugar, no flax eggs, sugar free chocolate, rich notes of espresso, pairs perfectly with a cup of coffee, can easily be made in bulk, perfect for any occasion and did you know, coffee further enhances the flavor of chocolate?
If you love effortless vegan cookies or are all about espresso, you have to try these new 1 Bowl Vegan Espresso Chocolate Chip Cookies!
Why this recipe is great:
Quick
Easy
All you need is 1 bowl
Features sugar free chocolate
Rich notes of espresso
Perfect for any season
Pairs perfectly with coffee
1 Bowl Vegan Espresso Chocolate Chip Cookies
- Total Time: 0 hours
- Yield: 6-8 depending on size 1x
Ingredients
- 1/2 cup, white sugar
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup vegan butter, room temp
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups white flour
- 1/2 teaspoon baking soda
- 1 cup stevia sweetened dark chocolate chips
- 2 tsp espresso powder
Instructions
- In a large bowl, whisk together the white sugar, brown sugar, salt, and vegan butter until smooth.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour, espresso powder, salt and baking soda, then fold in half of the chocolate chips and saving the rest to put on the outside of the cookie dough.
- Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter. Place extra chips on the outside and then onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes, or until cookies just begin to brown. Remove from heat and top with kosher salt. Allow to cool for 10-15, then place on cooling to fully cool.
- Prep Time: 2hrs
- Cook Time: 12-14 mins
Other recipes you may like
- 1 Bowl Sprinkle Cookies
- 1 Bowl Brown Butter Salted Caramel Cookies
- 1 Bowl S’mores Cookies
- 1 Bowl M+M Cookies
Sounds delicious. Can these be made as bar cookies?