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These vegan coffee cookies with white chocolate chips are soft with slightly chewy edges. They have the BEST coffee flavor and can be made in one bowl.
If you love coffee flavored treats, be sure to check out my coffee & walnut loaf next!
This post was originally published on October 28th, 2020 and has been updated on July 22nd, 2026.
Why You’ll Love These Vegan Coffee Cookies
Calling all coffee lovers! Since I’m a huge coffee fan, I always gravitate toward any dessert that is coffee or espresso flavored. Well, I’m also a huge cookie fan…so naturally, I wanted to combine coffee and cookies together! Here a just a few reasons why you’ll love these cookies:
Ingredients
These espresso cookies only take a few minutes to make, can be made in one bowl, and use only a few ingredients. They are:
- Salted Plant Butter, or butter of choice
- Light Brown Sugar
- Pure Vanilla Extract
- Ground Flax Seed
- All Purpose Flour
- Instant Coffee Granules or Instant Espresso Powder
- Baking Soda
- Vegan White Chocolate Chips, or regular chocolate chips to make coffee chocolate chip cookies
dairy free white chocolate
I recently ordered these non-dairy white chocolate chips which are completely vegan and use real cocoa butter.
Since going vegan nearly a decade ago, these were the first white chocolate chips I’ve tried. And let me tell you… they have such great flavor! These white chocolate chips are perfect paired with coffee or espresso flavor. It’s like adding a bit of cream to your cup of coffee. They make these cookies taste like a good cappuccino or latte.
I also really love the ones by Enjoy Life which are easier to find in my local grocery store.
The Best Vegan Butter
My favorite vegan butter for cookies is Violife (update: this brand has been discontinued) but I also really enjoy Country Crock Plant Butter. You can learn more about the best dairy-free butters for baking here.
Substitutions
- Nuts: Mix in your favorite nuts for added flavor
- Chocolate Chunks: White or regular dark chocolate chunks can be subbed for the white chocolate chips
- Cocoa Powder: Sub 1/4 cup of the flour for a 1/4 cup of cocoa powder for more chocolatey goodness.
How to Make Vegan Coffee Cookies
*Video Tutorial is Above the Recipe Card Down Below*
In a large bowl, combine the softened vegan butter and brown sugar. Mix them together until the mixture lightens slightly in color. You can also use a hand mixer to do this step.
Add the remaining wet ingredients to the creamed vegan butter and sugar.
Add the dry ingredients on top. Then, mix to combine to form a soft cookie dough.
Next, add the vegan white chocolate chips and fold into the dough.
Roll 2 tbsp of dough together into a ball or scoop the dough with a 1 1/2″ medium cookie scoop.
Place the dough balls on the baking sheet and bake for 10-12 minutes in the preheated oven.
Serving the Cookies + Storage Tips
These vegan espresso white chocolate cookies are so soft with a just-baked interior. The white chocolate chips are perfectly gooey right out of the oven, making these cookies taste like a sweet cappuccino. They’re rich, thick, and have a bold coffee flavor with each bite…perfect for any coffee lover! Pair these warm homemade cookies with your morning coffee or an afternoon tea!
- Room Temp Storage: These cookies can be stored at room temperature in an airtight container for up to 3 days.
- Freezer Tips: They’ll stay soft at room temperature, but after that, I recommend transferring them to a freezer-proof baggie and freezing them for 2-3 months.
- To reheat the cookies: place them in the microwave for about 10 seconds on high power. This will soften the cookies and melt the chocolate again. I highly recommend this for second or third-day cookies!
Tips for the Best Cookies
- Use a scale or the spoon and level method to measure flour: Accurately measuring the flour is critical to this recipe. Even a few tablespoons more or less will alter the way the cookies spread and the end texture. For best results, I recommend a digital scale.
- Don’t over-bake the cookies! The cookies should look slightly soft in the center, but no longer glossy or wet. The edges should look firm but not wrinkly. I know I know…it’s so tempting to leave them in the oven for just a few more minutes because they don’t look quite done, but I promise they are. Take them out! They’ll be crispy and crunchy if overbaked, not soft and gooey.
- Tap the baking tray on the counter a few times after baking: This helps deflate the cookies and creates chewier edges.
- Adjust baking time according to the size of cookie: Small cookies bake faster, and larger cookies will need a few more minutes. Keep an eye on the cookies as they bake.
- Let them cool for 2-3 minutes on the cookie sheet: They will continue to cook on the baking sheet and as they cool, the edges will get that perfect slightly wrinkled look.
FAQ
Vegan butter can also be substituted 1 for 1 with dairy butter. I haven’t tested this recipe with substitutes like coconut oil, so I’m not sure how they would turn out.
The flax egg is equivalent to one chicken egg in this recipe. While I haven’t tested these substitutions you could try subbing in the equivalent of one egg of Bob’s Red Mill Egg Replacer, Ener-G Egg Replacer, or applesauce (this is the egg replacer I use in my soft and chewy vegan peanut butter cookies).
It’s important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g.
Yes, dark brown sugar can be used in this recipe. The higher molasses content in dark brown sugar will make the cookies spread a bit more and will give them a richer flavor.
No, even though this cookie dough doesn’t have any eggs, it’s not safe to eat raw. Uncooked all-purpose flour can have harmful bacteria.
More Vegan Cookies
Vegan Coffee Cookies – Fudgy with Espresso Flavor!
Rate this RecipeIngredients
- ½ cup softened vegan butter, salted
- ½ cup light brown sugar , 100g
- 1 tbsp ground flaxseed (mixed with 3 tbsp water), equivalent to 1 large egg
- 2 tsp vanilla extract
- ⅛ tsp fine salt
- 2 tbsp instant coffee powder, or instant espresso
- 1 ½ cups all purpose flour, 195g
- ½ tsp baking soda
- ⅛ tsp nutmeg, optional- to enhance the coffee flavor
- ⅔ cup vegan white chocolate chips, or dark chocolate chips
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- In a bowl, combine the softened vegan butter and brown sugar. Mix them together until the mixture lightens slightly in color.½ cup softened vegan butter, ½ cup light brown sugar
- Mix the flaxseed and water together in a small bowl and let it thicken for 1-2 minutes. Then, add the flax egg to the butter and whisk to combine. Add the vanilla extract, salt, and instant coffee powder to the mixture. Whisk to combine.1 tbsp ground flaxseed (mixed with 3 tbsp water), 2 tsp vanilla extract , ⅛ tsp fine salt , 2 tbsp instant coffee powder
- On top of the butter mixture, add the flour, baking soda, and nutmeg (if using). Sift the dry ingredients together with a fork. Mix the dry and wet ingredients together until they form a soft dough. Stir in the white chocolate chips.1 ½ cups all purpose flour, ½ tsp baking soda , ⅛ tsp nutmeg, ⅔ cup vegan white chocolate chips
- Roll 2 tbsp of dough together into a ball or scoop the dough with a 1 1/2" medium cookie scoop. You should get 9 large cookie dough balls.Place the cookie dough balls on a cookie sheet about 2 inches apart from each other. Top with more chocolate chips and a sprinkle of instant coffee powder.
- Bake for 10-12 minutes in the preheated oven or until the edges look golden brown and just set.
- When done baking, remove the tray from the oven and tap it 4-5 times on the counter to help deflate the cookies. This helps create a chewier texture. Let the baked cookies cool for 2-3 minutes on the tray, then transfer them to a cooling rack.
Recipe notes
- Use a scale or the spoon and level method to measure flour: Accurately measuring the flour is critical to this recipe. Even a few tablespoons more or less will alter the way the cookies spread and the end texture. For best results, I recommend a digital scale.
- Tap the baking tray on the counter a few times after baking: This helps deflate the cookies and creates chewier edges.
- Adjust baking time according to the size of cookie: Small cookies bake faster, and larger cookies will need a few more minutes. Keep an eye on the cookies as they bake.
- Let them cool for 2-3 minutes on the cookie sheet: They will continue to cook on the baking sheet and as they cool, the edges will get that perfect slightly wrinkled look.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
These are delicious. The white chocolate chips go so well with this recipe. I love them and they will definitely be a cookie I make for company cause they are a bit decadent and special from the common chocolate chip cookie. 🙂
I love this coffee and white chocolate flavor combination. I’m going to have to bake a batch of these soon!
I hope you love them!