Vegan Chocolate Chip Cookies with Espresso Ripple
Vegan chocolate chip cookies infused with a bold espresso ripple. Perfect for those who want indulgence with no guilt.
Ingredients
- All-purpose flour: 1 ¾ cups
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Vegan butter softened: ½ cup
- Brown sugar packed: ¾ cup
- Granulated sugar: ½ cup
- Unsweetened applesauce egg replacement: ½ cup
- Vanilla extract: 1 teaspoon
- Vegan chocolate chips: 1 ½ cups
- Instant coffee powder: 2 teaspoons
- Cocoa powder: 1 tablespoon
- Almond milk for espresso ripple: 2 tablespoons
Instructions
- Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Mix Dry Ingredients
- Whisk together flour, baking soda, and salt in a bowl.
- Step 3: Cream Butter and Sugars
- Beat vegan butter, brown sugar, and granulated sugar until fluffy.
- Step 4: Add Wet Ingredients
- Add applesauce and vanilla, then gradually mix in dry ingredients.
- Step 5: Prepare Espresso Ripple
- Combine coffee powder, cocoa powder, and almond milk to create a smooth ripple mixture.
- Step 6: Form the Cookies
- Scoop dough onto baking sheet, placing a dollop of espresso ripple on each. Swirl with a toothpick.
- Step 7: Bake
- Bake for 10-12 minutes until edges are golden. Let cool on a wire rack.
Notes
Nutritional Values (Per Serving):
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Key Vitamins and Minerals (Per Serving):
- Vitamin A: 2% DV
- Calcium: 4% DV
- Iron: 5% DV
- Vitamin C: 0% DV
- Potassium: 150 mg
Additional Notes/Tips:
- Flavor Tip: For a stronger espresso flavor, increase the coffee powder by ½ teaspoon.
- Texture Tip: Refrigerate dough for 30 minutes before baking for an even chewier texture.
- Pairing Suggestion: Enjoy with a tall iced latte for the ultimate coffee-infused treat!