The Only Way I Take Coffee…

…is as a cookie!

Okay, that’s not entirely true…I’ll also take some in my hot chocolate (and probably in a brownie…), but today is all about the cookies!

The hubster surprised me with a new cookbook yesterday! I’ve had it in my amazon cart for a few weeks (since I first learned of it), and when he had to order some computer hardware, he decided to throw this in the order too!

It’s Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats! This is a “sequel” to Vegan Cupcakes Take Over the World, which, if you visit often, you know is a book I’m very excited about. I’m not vegan…not by any stretch of the imagination, but we try to eat as naturally and organically as we can, and I’m all for lowering the cholesterol in our food, so cutting eggs and dairy is a sure way to do it.

This book has so many tempting recipes, some of which look incredibly delicious, but are secretly healthier snack options!

They have remade the classics, as well as invented some new, unique ones. One of my favorite things about this book (and Vegan Cupcakes Take Over the World) is that they offer gluten free recipes, as well. Although I haven’t had the need to make gluten free recipes here yet, I like knowing that I have a reliable source should the occasion arise.

As soon as I started flipping through the book, I knew immediately what I would make first: Espresso Chip Oatmeal Cookies. I mean, come on! These don’t even need any kind of description or introduction! Their name alone says it all. And boy-oh-boy, am I glad I made them! Bonus: these were so fast and easy!!

For the majority of the recipes in the book, you don’t need a lot of crazy, hard to find ingredients, and this one is no exception. All you need is instant espresso powder, unsweetened cocoa powder, baking powder, cinnamon, salt, ground flax seeds, brown sugar, sugar, canola oil, chocolate chips, flour, and milk (soy for vegan cookies), vanilla, and quick oats. The ground flax seeds act as the binding agent in place of eggs and are readily available at most grocery stores. I got mine in the natural foods aisle and it’s Bob’s Red Mill brand.

In a small bowl, sift together the flour, espresso powder, cocoa powder, baking powder, cinnamon, and salt; set aside.

In a medium bowl, or the bowl of a standing mixer, combine the oil, milk, sugar, brown sugar, flaxseeds, and vanilla; mix well. Add the flour mixture and mix until thoroughly combined. Stir in the oats and chocolate chips.

Drop heaping tablespoonfuls of batter onto a cookie sheet lined with parchment, leaving two to three inches between them. Bake at 350 degrees for 15 minutes, rotating the pan(s) halfway through the baking time. Allow these to cool for a couple of minutes on the cookie sheets before transferring them to wire cooling racks.

These cookies are wonderful! The chocolate chips put them right over the top, but they aren’t too sweet, too chocolaty, or too strong on the coffee front. All of the flavors meld wonderfully, but be careful when you make them! It’s pretty much impossible to eat just one! Enjoy!

Espresso Chip Oatmeal Cookies
Makes about two dozen

Ingredients

1/2 cup milk (soy for vegan)
1/2 cup canola oil
2 tablespoons ground flax seeds
1/3 cup brown sugar
1/2 sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/8 teaspoon cinnamon
2 tablespoons instant espresso
1 tablespoon cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups quick oats
3/4 cup chocolate chips

Preheat oven to 350 degrees. Line cookie sheet(s) with parchment or Silpat sheets.

In a small bowl, sift together the flour, espresso powder, cocoa powder, baking powder, cinnamon, and salt; set aside.

In a medium bowl, or the bowl of a standing mixer, combine the oil, milk, sugar, brown sugar, flaxseeds, and vanilla; mix well. Add the flour mixture and mix until thoroughly combined. Stir in the oats and chocolate chips.

Drop heaping tablespoonfuls of batter onto a cookie sheet lined with parchment, leaving two to three inches between them. Bake for 15 minutes, rotating the pan(s) halfway through the baking time. Allow to cool on the cookie sheet for 2 to 3 minutes, then transfer to wire cooling racks.

adapted from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats

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Comments

  1. bttrflybabydoll says

    Yum! I have yet to find espresso powder in my town though. I never think to go look when I'm somewhere else though.