Go Back

Vegan Salted Espresso Brownie Cookies

Indulge in these fudgy brownie cookies that combine espresso and dairy-free chocolate for a delightful treat. Easy to make in one bowl, they're perfect for coffee lovers and dessert enthusiasts alike.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snacks
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with oat flour for a nut-free option.
  • 1/2 cup cocoa powder Use high-quality cocoa powder for richer flavor.
  • 1/2 cup coconut sugar Can substitute with sugar-free maple syrup.
  • 1/2 tsp baking soda Ensure it is gluten-free if needed.
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup maple syrup Can use sugar-free version.
  • 1/4 cup coconut oil, melted
  • 1/4 cup espresso, brewed and cooled Can substitute with strong coffee.
  • 1 tsp vanilla extract
Mix-Ins
  • 1/2 cup dairy-free chocolate chips
  • Sea salt for sprinkling Do not skip for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
  3. In another bowl, combine the melted coconut oil, maple syrup, brewed espresso, and vanilla extract.
  4. Combine the wet and dry ingredients until well mixed.
  5. Fold in the dairy-free chocolate chips.
Baking
  1. Scoop tablespoon-sized portions of the dough onto the baking sheet.
  2. Flatten each cookie slightly, then sprinkle a pinch of sea salt on top.
  3. Bake for 10-12 minutes, then let them cool on the sheet for a few minutes before transferring to a wire rack.

Notes

Storage: These cookies keep well in an airtight container for about 5 days at room temperature, a week in the fridge, or frozen for up to a month.