Now that we’ve covered beer, lets move on to some other vices!
Coffee, unlike beer, is something I regularly enjoy drinking, and now eating.
These cookies can actually be a bit of a problem. It’s not immediately apparent what’s inside. An ordinary observer could reasonably assume they’re plain old chocolate chip cookies. This is why, when I took a batch to my father’s birthday picnic last week, I felt the need to babysit the cookie plate and warn everyone of the contents, which got old after a while. Not only that, but babysitting a plate of any kind of cookies for an afternoon can be rough, especially when the cookies contain copious amount of caffeine and sugar. Sitting still becomes quite the challenge. If you go and do what I did you might want to just put a warning note out by your cookie dish.
I had the idea for these a while ago. I’m actually quite fond of infusing my food with coffee (and tea), and as I write this I’m nibbling away at a bowl of oatmeal that I’ve poured coffee right into, in lieu of milk. Once I realized that coffee could make my food more awesome (or more accurately, AWESOOOOOMMME!!!!), I stared brainstorming for new variations on the theme. Chocolate covered espresso beans, if you’ve never had them, are amazing. Chocolate covered espresso bean cookies, AHMAAAAZING!!!!
Whew! Enough coffee for today.
Chocolate Covered Espresso Bean Cookies
Ingredients
- 3/4 cup espresso beans
- 10-12 oz. bag vegan chocolate chips I used Enjoy Life, divided
- 2 tbsp. ground flax seeds
- 1/4 cup water
- 2 1/4 cups spelt or all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup vegan margarine at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 1 cup chopped walnuts
Instructions
- Line a baking sheet with parchment paper.
- Melt 1 cup of your chocolate chips on the stovetop or by microwaving in 30 second intervals.
- Stir melted chocolate and espresso beans together in a small bowl.
- Pour chocolate and bean mixture onto parchment and spread out into a single-bean thick layer.
- Refrigerate 30 minutes, until chocolate becomes solid.
- Whisk flax seeds and water together in a small bowl.
- Allow to sit for at least 10 minutes.
- While your chocolate hardens and flax mixture sits, start working on the cookies.
- Preheat oven to 375.
- Grease a couple of cookie sheets or line with parchment paper.
- Stir flour, baking soda, salt and cinnamon together in small bowl.
- In a separate bowl, mix margarine, sugars and vanilla until creamy.
- Add flax mixture and stir until blended.
- Add dry ingredients and mix until blended.
- Remove chocolate-espresso bean mixture from fridge and break into small bits, or chop it up with a knife.
- Add espresso-chocolate to cookie dough, along with remaining chips and walnuts. Stir until blended.
- Drop heaping tablespoonfuls onto cookie sheets.
- Bake 9-11 minutes.
- Allow to cool for a few minutes before removing from cookie sheets.
Hi! I made these today and they were GREAT!
I was only making this for a few people, so I put most of the dough in the freezer (hopefully that ‘ll work) for later use. We all loved it.
I did use a little less chocolate. Only 7 oz total, for me that was enough. The cookies tasted wonderful. Crisp and a tad bit chewy in the center. Thank you for the recipe!
Awesome! These were some of my favorite cookies. Glad to hear you enjoyed them too! Thanks for letting me know. :)
can you substitute coconut oil for vegan butter?
I think so! I haven’t tried this one with coconut oil, but I’ve gotten it to work instead of butter in similar recipes.
omg amazing cookies! my sister and I (avid cookie eaters) made these cookies last night to make non vegan eaters something to try since they swear cookies cant be good vegan, boy will they be happily shocked! i did make 2 modifications (no white sugar and chunky dark choco chips) –i didn’t use white sugar and just added 1 c of brown. the cookies didnt spread as much but had a nice crisp outer layer while moist and slightly chewy interior. but the best part were the little bites of espresso beans!!! heaven for those who love coffee! the espresso and chunky chocolate chip (used instead of regular)
thank you for the recipe!!
I’m so glad you enjoyed these! This is one of my favorite cookie recipes on the blog. :) Thanks Ellen!
Can coffee beans be substituted for espresso beans in this recipe?
Absolutely!