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 I’ve probably never mentioned this because it’s not really every relevant or important, but I’m not a coffee drinker. I used to be – back in college, I used to crush the stuff, but 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 I should 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, and I haven’t posted a coffee-flavored recipe since I started baking more healthily. All the coffee treats on Bakerita currently are full of gluten and refined sugars…so that is changing NOW!
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!
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, and 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 – even more important than regular chocolate chip cookies, I’d say, 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, creating a truly irresistible mocha chocolate chip cookie. My dad and the people he shared these with went absolutely bonkers for them, which is 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!
Remember to #bakerita if you try the recipe!
Mocha Chocolate Chip Cookies
- 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
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.