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Vegan Chocolate Chip Cookies with Walnuts and Espresso Recipe

These vegan cookies deliver a powerful combo of melty chocolate, roasted walnuts, and espresso. They're chewy, rich, and unfairly addictive.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup coconut oil soft, not melted
  • ¼ cup brewed espresso cooled
  • 1 tsp vanilla extract
  • ¾ cup vegan chocolate chips
  • ½ cup chopped walnuts lightly toasted

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheet with parchment—because you deserve ease.
  2. In a bowl, mix flour, baking soda, and salt. Feel smug.
  3. In another bowl, beat sugars and coconut oil until creamy.
  4. Add vanilla and cooled espresso. Stir like you're whisking away bad decisions.
  5. Fold in dry ingredients until you get thick cookie dough energy.
  6. Stir in chocolate chips and walnuts. Snack on some dough—you know you will.
  7. Scoop dough into 12 glorious mounds.
  8. Bake 12 minutes until edges are golden and irresistible.
  9. Cool for 5 minutes or don’t—live dangerously.

Notes

Nutritional Values (Per Serving)

  • Calories: 210
  • Total Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Iron: 6%
  • Magnesium: 5%
  • Vitamin E: 3%
  • Folate: 4%
  • Zinc: 2%

Additional Notes/Tips to Enhance Flavor

Use freshly brewed espresso—not instant unless desperation hits. Toast walnuts for a richer flavor. Sprinkle flaky sea salt on top before baking for next-level drama. Freeze extra dough balls for emotional emergencies. Pair with oat milk or plant-based ice cream when life gets loud.