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
- 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
- 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.