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+ servings
5 from 1 vote
Close Up of a Stack of Espresso Bean Chocolate Chip Cookies
Chocolate Covered Espresso Bean Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

These scrumptious cookies are perfect for coffee lovers!

Course: Dessert
Cuisine: American
Servings: 42
Author: Alissa
  • ¾ cup espresso beans
  • 10-12 oz. bag vegan chocolate chips I used Enjoy Life, divided
  • 2 tbsp. ground flax seeds
  • ¼ cup water
  • 2 ¼ cups spelt or all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup vegan margarine at room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts
  1. Line a baking sheet with parchment paper.
  2. Melt 1 cup of your chocolate chips on the stovetop or by microwaving in 30 second intervals.
  3. Stir melted chocolate and espresso beans together in a small bowl.
  4. Pour chocolate and bean mixture onto parchment and spread out into a single-bean thick layer.
  5. Refrigerate 30 minutes, until chocolate becomes solid.
  6. Whisk flax seeds and water together in a small bowl.
  7. Allow to sit for at least 10 minutes.
  8. While your chocolate hardens and flax mixture sits, start working on the cookies.
  9. Preheat oven to 375.
  10. Grease a couple of cookie sheets or line with parchment paper.
  11. Stir flour, baking soda, salt and cinnamon together in small bowl.
  12. In a separate bowl, mix margarine, sugars and vanilla until creamy.
  13. Add flax mixture and stir until blended.
  14. Add dry ingredients and mix until blended.
  15. Remove chocolate-espresso bean mixture from fridge and break into small bits, or chop it up with a knife.
  16. Add espresso-chocolate to cookie dough, along with remaining chips and walnuts. Stir until blended.
  17. Drop heaping tablespoonfuls onto cookie sheets.
  18. Bake 9-11 minutes.
  19. Allow to cool for a few minutes before removing from cookie sheets.