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Vegan Salted Espresso Brownie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 38 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 8 servings (approx. 16 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delight in these Vegan Salted Espresso Brownie Cookies, combining rich dark chocolate, a robust espresso kick, and a touch of flaky sea salt for the perfect balance of sweet and savory. These cookies feature a soft, fudgy texture reminiscent of brownies and are made with wholesome ingredients including a flax egg as a vegan binder, coconut oil, and two types of sugar for depth. Easy to prepare and baked to perfection, they make an irresistible treat suitable for vegan diets.

Ingredients

Dry Ingredients

  • 3/4 cup all purpose flour
  • 1 Tablespoon finely ground espresso
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1/2 cup dark chocolate chips (melted)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup organic white sugar
  • 2 Tablespoons brown sugar
  • 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water, left to sit 5-10 minutes until thick)
  • 1 teaspoon vanilla bean paste

Additional Ingredients

  • 1/4 cup chocolate chips (optional, to add into mix)
  • 1 teaspoon flaky sea salt (optional, to top cookies)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a large baking pan with parchment paper to prevent sticking and ensure easy cleanup.
  2. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, finely ground espresso, salt, and baking soda. Set this aside to use in the batter later.
  3. Melt Chocolate and Coconut Oil: Create a double boiler by simmering a small pan of water. Place a heatproof bowl over the simmering water, add the dark chocolate chips and coconut oil, stirring until fully melted and smooth. Alternatively, microwave in intervals of 20-30 seconds, stirring between until melted. Remove from heat and let cool slightly.
  4. Combine Wet Ingredients: Pour the melted chocolate and coconut oil into a large mixing bowl. Add the white sugar, brown sugar, flax egg, and vanilla bean paste, whisking together until fully combined.
  5. Add Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring to form a smooth, brownie-like batter. Scrape down the sides and bottom of the bowl with a spatula to incorporate all ingredients evenly.
  6. Add Extra Chocolate Chips: If desired, fold in the optional 1/4 cup chocolate chips into the batter for extra chocolate bursts in each cookie.
  7. Form Cookies: Using a cookie scoop or tablespoon, portion out dough balls about 1 tablespoon in size and place them on the prepared parchment-lined baking pan. Space them well apart to accommodate spreading during baking.
  8. Bake and Cool: Bake the cookies for 8-9 minutes until the edges look crinkly but the centers remain soft. Remove the pan from the oven and let the cookies rest on the tray for at least 10 minutes to firm up. Once cool enough, transfer the cookies to a wire cooling rack. Top with flaky sea salt if desired before serving.

Notes

  • Flax egg is a vegan substitute for egg, providing binding without animal products.
  • Do not overbake; cookies should be soft inside with crinkled edges.
  • Allow cookies to cool on the baking tray before moving to avoid breakage.
  • Espresso powder enhances chocolate flavor without making the cookies taste like coffee.
  • Optional sea salt topping adds a delightful contrast to the sweetness.

Find it online: https://dishmelt.com/vegan-salted-espresso-brownie-cookies-recipe/