Healthy Vegan Coffee Cookies (Mocha Chip) (2024)

These Healthy Vegan Coffee Cookies are rich with coffee flavor. With some added chocolate chips for a mocha twist! These healthy cookies are gluten-free and oil-free.

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I LOVE the taste of coffee. Smooth, delicious, rich -- it's amazing.

So why am I only drinking coffee? Why not create some delicious coffee-flavored cookies. (And maybe serve themwith coffee)

I never feel guilty about eating these cookies because I know they're made with 100% whole food plant-based ingredients. They are HEALTHY. No added sugars, no oils, no dairy milk, no eggs, no refined flours. They only have good stuff: fiber, vitamins, healthy fats, whole grains.

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WhyI love these Vegan Coffee Cookies

• Dietary needs — these cookies are vegan/plant-based, oil-free, gluten-free, and refined sugar-free

• Perfect easy dessert — these cookies are so simple to whip up anytime and they're definitely a crowd pleaser

• No equipment — all you need is a bowl! No hand mixer required.

• Simple ingredients — you probably have most, if not all, of the ingredients in your house. Make these cookies whenever you want!

• Whole foods ingredients — no refined sugar here! We use maple syrup and applesauce for sweetness. And no eggs or butter. Just ground flax and nut butter

• Oil-free, but they don't taste it — not only do these cookies not use butter, they have no oil at all! These cookies use nut butter as a healthier, less processed alternative to oil.

• SO, SO, SOFT — omg you guys, there have never been softer cookies. If you love a soft cookie, these are a must-try!

• Decadent coffee flavor — these are like your standard choco chip cookies but with a coffee twist!

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Ingredient Notes &Substitutions

• Cashew Butter: I used cashew butter, because it is the most neutral-tasting nut butter and has a slightly sweet flavor, but any neutral-tasting nut butter like almond butter will work!

• Date Sugar: I recommend date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, I have tested this recipe with coconut sugar and have instructions for subbing in coconut sugar below

• Maple Syrup: Maple syrup is one of the secrets to making vegan cookies softer. The syrup adds extra moisture for ultra soft cookies.

• Coffee: you can use drip coffee or espresso, cooled to room temperature. Or you can use cold brew!

• Espresso Powder: this is where the real coffee flavor comes from. Espresso powder is like instant coffee, but stronger and richer! I highly recommend using espresso powder, but instant coffee can be used as a substitute

• Ground Flaxseeds: Flax acts a binding agent, instead of using eggs

• Vanilla Extract

• Oat Flour: I love using oat flour in cookies because it's naturally gluten-free and can be made easily at home! If you make it at home, be sure to grind the oats into a fine powder - coarse oat flour will create a rougher texture.

• Baking Soda

• Salt‍

• ‍Vegan Chocolate Chips: to avoid added sugar, choose unsweetened chocolate chips. If you want a bit of sweetness I recommend the enjoy life or pascha brands

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How to make Vegan Coffee Cookies

Step 1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2. In a large bowl whisk the nut butter, date sugar, maple syrup, coffee, ground flaxseeds, vanilla extract, and espresso powder.

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Step 3. Add in the oat flour, baking soda, and salt. Mix well.

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‍Step 4. Fold in the chocolate chips.

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Step 5. Scoop the dough into two-tablespoon sized balls. Place on the prepared baking sheets and use a wet hand to flatten.

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Step 6. Bake for 11-12 minutes. Let cool and enjoy!

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FAQ & Expert Tips

SUBBING FOR DATE SUGAR

I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.

Date sugar is much different in baking than other sugars - it does not dissolve. So if you would like to use a different sugar, you need to make some changes to the recipe.

Make the following bolded changes to the recipe:

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• 1/2 Cup Cashew or Almond Butter
• 1/3 Cup Coconut Sugar
• 1/2 Cup Maple Syrup
• 2 Tablespoons Cold Coffee (can use cooled drip coffee or cold brew)
• 3 Tablespoons Espresso Powder
• 1 Tablespoon Ground Flaxseeds
• 1 Tablespoon Vanilla Extract
• 2 1/2 Cups Finely Ground Oat Flour
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Chocolate Chips

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I have only tested these cookies using coconut sugar but I expect other sugars would work similarly.

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INVEST IN COOKIE SCOOPS

I highly recommend buying cookie scoops! They make portioning cookies, muffins, and cupcakes so much easier! I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.

Cookie scoops make perfectly identical cookies and can help keep your hands clean when baking.

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STORING VEGAN OIL-FREE COOKIES

Store these cookies in in an air-tight container at room temperature.

You can also freeze these cookies. Place in a zip top bag and freeze for up to six months.

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HOW LONG WILL THESE COOKIES LAST?

These cookies will last 7-10 days if properly stored in an air-tight container.

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Recipe Prayer

Jesus, thank you for cookies. Let us treat ourselves AND treat ourselves right with these mocha chip cookies. Amen.

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More Healthy Vegan Cookies

• Vegan Oil-Free Chocolate Chip Cookies
• Vegan Chocolate Filled Cookies
• Vegan Kitchen Sink Cookies
• Vegan Double Chocolate Cookies
• Vegan Peanut Butter Kiss Cookies
• Vegan Snickerdoodle Cookies

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Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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