Calling all coffee lovers! These Mocha Chocolate Chip Cookies are irresistibly good, with the flavor of espresso shining through and dark chocolate chunks in every bite. You wouldn’t guess that they’re gluten-free, paleo and vegan.
So this hasn’t been mentioned before because it’s not really important, but I don’t drink much coffee. I used to be – back in college, I drank tons of the stuff. However, it was more because I loved the taste and was craving a mocha than actually needing the caffeine.
And because I would always get the most KILLER headache if I missed my morning coffee, I decided to just cut the spendy habit and switch to tea & matcha once I graduated college and was working for myself. I still have a cup every once in a while if I’m really in the mood for it, or visiting somewhere that’s known for their coffee – like, I couldn’t say no to the Cuban coffee when I was in Cuba last year!
So it’s kind of surprising to me the lack of coffee recipes I’ve got posted since I love the flavor. In fact, after writing that sentence, I went to see what coffee posts I do have. Apparently, I haven’t posted a coffee-flavored recipe since I started baking more healthily.
These Mocha Chocolate Chip Cookies are here to fill the coffee-flavored treat gap. This twist on classic chocolate chip cookies is just as simple to make as any other chocolate chip cookies, but they’ve got a boost of bold flavor!
Coffee, meet Chocolate Chip Cookie!
Just a tablespoon each of two ingredients makes all the difference here! First, a tablespoon of cacao powder added in with the dry ingredients adds just a touch of chocolate flavor to the dough, without making things overwhelmingly rich and chocolatey.
Because if we added too much cacao powder, the flavor of the instant espresso powder wouldn’t come through as well, and we’ve got to have that smooth coffee flavor to make these true mocha cookies. You could use instant coffee powder too, but it isn’t quite as strong as instant espresso powder, so you might want to use a bit extra if you go that route.
The espresso powder gives such a nice subtle coffee flavor. It pairs so perfectly with the cacao flavor and the melty chocolate chunks. It’s super important to let the dough rest in the fridge for a bit before baking them. It’s even more important with than regular chocolate chip cookies, I’d say. This is because you need that resting time to let the flavors really meld and come out.
During that rest time, the espresso powder really flavors and permeates the dough. This creates a truly irresistible mocha chocolate chip cookie. My dad and the people he shared these with went absolutely bonkers for them. Truly the best compliment I can get :)
If you love coffee flavored treats, these espresso-laced Mocha Chocolate Chip Cookies will be hard to resist! They’re gooey, chewy, and full of flavor. I hope you’ll give them a try, and enjoy!
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Remember to #bakerita if you try the recipe!
Mocha Chocolate Chip Cookies
Ingredients
- ½ cup coconut oil solid at room temperature
- ¾ cup coconut sugar
- 1 flax egg 1 tablespoon flax meal whisked with 2.5 tablespoons water, whisk and let set for 5 minutes, can also use a regular egg
- 1 teaspoon vanilla extract
- 2¼ cups (216g) blanched almond flour
- 1 tablespoon instant espresso powder
- 1 tablespoon cacao powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (3 oz.) chopped dark chocolate
- Flaky sea salt to sprinkle on top optional - I used Jacobsen Salt’s Espresso Salt
Instructions
Beat together the coconut oil and coconut sugar until smooth. Add the flax egg and vanilla and mix until smooth.
Add the almond flour, espresso powder, cacao powder, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just beginning to turn golden brown around the edges.
Store leftovers in an airtight container.
Lisa | Mummy Made.It says
February 27, 2018 at 3:45 pmI’ve never been a coffee drinker but I don’t mind the flavour in dessert….as long as it’s subtle!
Rachel says
February 27, 2018 at 4:24 pmIt’s pretty subtle, and you can always use a little bit less! Thanks for the love Lisa.
Paullette Greeno says
February 28, 2018 at 9:35 amCan you use pure maple syrup instead of the sugar?
Paullette
Rachel says
February 28, 2018 at 11:32 amIt would mess with the consistency since it’s a liquid sweetener. I’d recommend sticking to coconut sugar, but if you do switch to maple, you’ll probably want to add another 1/4-1/2 cup almond flour to compensate. Enjoy!
Mary says
March 1, 2018 at 11:02 amYum! Do you think I can just use a tablespoon of brewed coffee since I don’t have espresso powder? Would the liquid addition be too much of a change? Thanks
Mary says
March 1, 2018 at 11:18 amActually just had a thought after I asked the question above…. I used coffee as the liquid for my flax egg! Might not be as strong as the powder but it’ll help!
Rachel says
March 1, 2018 at 3:23 pmThat was great thinking, Mary! It probably won’t be as strong but you should get a hint of the flavor, especially if it was strong coffee. Enjoy!!
Krista says
April 3, 2018 at 8:31 amDo you think I could substitute anything for the almond flour? I want to make this for a friend who can’t have almonds. She’s gluten free but it doesn’t have to be paleo. I have every type of gluten free flour ones heart could desire at home. Was thinking a mix of coconut flour, rice flour, and a starchy flour (in a 1:1:1 ratio). Thoughts?
Rachel says
April 3, 2018 at 12:16 pmHi Krista, I’ve only tested as written so I can’t make any guarantees, but you could try using 1/3 of the amount of coconut flour. If you try your blend, I’d use a little less than called for since coconut flour is so absorbent. I’d love to hear how it turns out with whatever you try!
Tena Valenti says
April 28, 2018 at 4:01 pmI just made these and they are SOOO delicious! Warm out of the oven with a glass of cold almond milk. M-m-m-m-m-m!
I used the egg. I may have over cooked them a pinch, but they are still amazing. Next time I’ll obey your instructions. Lol. I thought they weren’t done because they were still so soft to the touch, but they firmed up quickly. Moist and chewy. :-)
These are going in my favorite dessert file. Thank you beautiful Rachel! Yours is my favorite dessert site at the moment. :-) Keep ’em coming!
Rachel says
April 28, 2018 at 7:12 pmThanks for your sweet comment, Tena! I’m so thrilled to hear that you’re loving them :) I think you’ll like them even more if you pull them from the oven a little earlier! I appreciate you sharing your feedback so very much!
Kristen Herridge says
July 26, 2018 at 10:48 amHello!!! I can’t wait to try these! I’m going to make them tonight. Your recipes are always my favorite!!! Do you know if I can use instant coffee instead of espresso powder?
Thank you!
Kristen
Rachel says
July 30, 2018 at 10:19 amHi Kristen, that should be just fine!! Enjoy :)
Kayla Jarvinen says
November 30, 2018 at 11:28 amThese look yummy!! Can maple sugar be used in place of the coconut sugar?
Rachel says
December 1, 2018 at 12:07 pmI haven’t tested them that way but it should be fine. Enjoy, Kayla!
Pavithra says
April 30, 2019 at 11:19 amDo I need to use the chopped chocolate? I was wondering if I could substitute chopped walnut?
Rachel says
April 30, 2019 at 12:08 pmHi Pavithra, you could definitely use chopped walnuts instead of the chocolate, it will just obviously change the flavor a bit. Enjoy!!