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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. 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 of each of the 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.
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!
Want more gluten-free cookies?
Chewy Gluten-Free Vegan Sugar Cookies
These Chewy Gluten-Free Vegan Sugar Cookies are quick and easy to make with just eight ingredients! They’re soft, chewy, and absolutely delightful. Perfect for the holidays, or whenever a sugar cookie craving strikes.
Gluten-Free Oatmeal Chocolate Chip Skillet Cookie
This Gluten-Free & Vegan Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free skillet cookie is loaded with gooey chocolate and perfect for sharing. Ready in 30 minutes!
Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
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.½ cup coconut oil, ¾ cup coconut sugar, 1 flax egg, 1 teaspoon vanilla extract
- 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).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
- 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.Flaky sea salt to sprinkle on top
- Let cool completely on the baking sheet. Store leftovers in an airtight container.
Thank you so much for taking the time! I did put avout 8ml of coconut oil less than I was supposed. Can I simply add that afterward without messing up the consistency? Or should I add some milk?
I cannot use coconut oil. Is there something you could recommend as a substitute?
Hi Joanna! Butter or vegan butter will work well here.
I followed this recipe exactly, I had the dough in the fridge for about 2 hours. I pressed them out into 1/2” thick disks and they didn’t spread or change shape at all. Same thing with the PB Oatmeal cookies. Should I have brought the doughs back to warm room temperature first?
Hi Gabi! They don’t tend to spread a ton, especially if the dough is more chilled and/or if the flour was slightly overmeasured! You don’t need to bring it to room temp, but if you want a thinner cookie, I’d recommend pressing them down a little more.
I just made these, and they looked perfect coming out of the oven. When I tried to use my spatula to transfer to the cooling rack, the first cookie completely fell apart in crumbles. Any suggestion?
Hi Crista, let them cool completely on the baking sheet. I always do this for gluten-free cookies.