1 Bowl Vegan Espresso Chocolate Chip Cookies

Posted by in 1 Bowl Concepts, Chocolate, Cookies, Cooking, Desserts | 0 comments

 

 

 

 

 

 

 

 

 

 

 

If you haven’t noticed, I’m obsessed with all things 1 bowl lol.There is something about minimal effort concepts that deliver in every capacity that I’m just all about. When it comes to baking I always find that there are endless dishes. The measuring cups, measuring spoons and so on and so on. Needless to say, we’ve done over 10+ 1 Bowl Cookie concepts and even more cakes!

 

When it came to creating the next best cookie, I’ve been obsessed with all things espresso. We did an espresso cake a few weeks ago, and I was so taken by it that I just knew.. 

 

We had to do a 1 Bowl Espresso Chocolate Chip Cookie!

 

 


 

What’s fab about this recipe? It’s my staple 1 bowl cookie base, quick, easy, no beating of butter and sugar, no flax eggs, sugar free chocolate, rich notes of espresso, pairs perfectly with a cup of coffee, can easily be made in bulk, perfect for any occasion and did you know, coffee further enhances the flavor of chocolate?

 


 

 

 

If you love effortless vegan cookies or are all about espresso, you have to try these new 1 Bowl Vegan Espresso Chocolate Chip Cookies!

 

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

All you need is 1 bowl 

Features sugar free chocolate 

Rich notes of espresso

Perfect for any season 

Pairs perfectly with coffee

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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1 Bowl Vegan Espresso Chocolate Chip Cookies


  • Author: Gabrielle
  • Prep Time: 2hrs
  • Cook Time: 12-14 mins
  • Total Time: 5 minute
  • Yield: 6-8 depending on size 1x

Ingredients

Scale

 


Instructions

 

  1. In a large bowl, whisk together the white sugar, brown sugar, salt, and slightly cooled melted butter until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour, espresso powder, salt and baking soda, then fold in half of the chocolate chips and saving the rest to put on the outside of the cookie dough.
  4. Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
  5. Preheat oven to 350°F (180°C).
  6. Make 1 ice cream scoop of batter. Place extra chips on the outside and then onto a baking sheet lined with parchment paper.
  7. Bake for 12-14 minutes, or until cookies just begin to brown. Remove from heat and top with kosher salt. Allow to cool for 10-15, then place on cooling to fully cool.

 

 

 

 

 

 

 

 

 

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