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These Coffee Cookies with White Chocolate Chips are soft, infused with bold coffee flavor, and have just the right touch of sweetness from creamy white chocolate chips. They’re flavored with instant espresso that when combined with the chocolate chips, tastes just like a cappuccino or latte…in cookie form!
This post was originally published on October 28th, 2020 and has been updated on September 2nd, 2022.
Why You’ll Love These 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:
- Rich coffee flavor: they have a great balance of sweetness and espresso flavor without being overpowering.
- Taste like a cappuccino: the velvety and creamy white chocolate chips combined with the bold espresso flavoring make every bite of these cookies taste like a drink from your local coffee shop!
- Soft, fudgy, with a crisp exterior: they have a rich just-baked center with crispy edges- the perfect cookie combo.
- Ready in under 20 minutes: whip these up fast and have them ready to eat for when those cookie cravings hit!
- 1 bowl recipe: less dishes are always a plus.
- Vegan-friendly: these cookies are eggless and dairy free but so decadent!
The 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
- Salt
dairy free white chocolate
I recently ordered these non-dairy white chocolate chips which are completely vegan and use real cocoa butter. Some accidentally vegan white chocolate chips don’t use cocoa butter, meaning they’re essentially just sugar and vanilla.
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.
You could also make your own white chocolate by following this recipe.
The Best Vegan Butter
I’ve tested this exact recipe with the following vegan butter brands, and they also happen to be the brands I use most often.
Feel free to try out your favorite vegan butter in this recipe.
- Earth Balance Original Buttery Sticks
- Country Crock Plant Butter Sticks
NOTE: TRY TO USE BUTTERY STICKS, NOT BUTTER FROM A TUB. BUTTER FROM A TUB TENDS TO HAVE MORE MOISTURE, LEADING TO A DIFFERENT COOKIE TEXTURE.
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.
HELPFUL EQUIPMENT
- Parchment paper: I like using white parchment because the cookies don’t brown as fast or spread as much (versus cooking them directly on the pan or using brown parchment paper). You could also use a silicone mat.
- Large Baking Sheet
- Measuring Cup or Digital Scale: to accurately measure all of the ingredients
- Wire Rack: for cooling the cookies
- Cookie Scoop or Ice Cream Scoop: this is optional, but does help create equal-sized cookies
- Electric Mixer or Stand Mixer: this is optional- the recipe can easily be made without a mixer
Step by Step Instructions
*Video Tutorial is Above the Recipe Card Down Below*
STEP 1: 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.
STEP 2: 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.
STEP 3: Add the vanilla extract, salt, and instant coffee to the mixture. On top of the butter mixture, add the flour, baking soda, and nutmeg (if using).
STEP 4: Sift the flour mixture together with a fork. Then, mix the wet and dry ingredients together, scraping the sides of the bowl, until they form a soft dough ball. Stir in the white chocolate chips.
STEP 5: Roll 2 tbsp of dough together into a ball or scoop the dough with a 1 1/2″ medium cookie scoop.
STEP 6: 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.
STEP 7: Bake for 10-11 minutes in the preheated oven.
STEP 8: 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.
Serving the Cookies
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!
Storage
These cookies can be stored at room temperature in an airtight container for up to 3 days.
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!
Cookie Pro Tips
- 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 overbake 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 and Troubleshooting
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.
Looking for more scrumptious cookie recipes?
- Classic Vegan Snickerdoodles
- Toasted Coconut and Cherry Cookies
- Vegan Caramel Delites
- The Best Vegan Moon Pies
- Vegan Peppermint Mocha Cookies
- Stuffed Biscoff Lava Cookies
- Vegan Lemon Sugar Cookies
Did you make These coffee cookies with white chocolate chips?
I’d love to know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below!
Fudgy Coffee Cookies with White Chocolate Chips
These Coffee Cookies with White Chocolate Chips are soft, infused with bold coffee flavor, and have just the right touch of sweetness from creamy white chocolate chips. They’re flavored with instant espresso that when combined with the chocolate chips, tastes just like a cappuccino or latte…in cookie form!
Ingredients
- ½ cup vegan butter, salted and softened (or use butter of choice)
- ½ cup (100g) light brown sugar
- 2 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 3 tbsp water, equivalent to 1 large egg
- Pinch of salt
- 2 tbsp instant coffee powder or instant espresso
- 1 ½ cups (195g) all purpose flour
- 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 degrees Fahrenheit.
- In a bowl, combine the softened vegan butter and brown sugar. Mix them together until the mixture lightens slightly in color.
- 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.
- 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.
- Roll 2 tbsp of dough together into a ball or scoop the dough with a 1 1/2" medium cookie scoop.
- 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 10-11 minutes in the preheated oven.
- 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.
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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gFiber: 1gSugar: 13gProtein: 2g
Nutritional information is an estimate.
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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!