Did I mention that they're vegan too? These cookies are my son's favorite. They have a nice coffee punch, with a hint of cinnamon. Soft and chewy, they're actually even better the second day (if they last that long). If you worry about caffeine, you can use decaf, but there's only 2 tablespoons in the whole recipe, and it makes a lot of cookies. They would probably be wonderful with a handful of toasted pecans too. The cookies freeze well, which I love because then I have them on hand for a quick treat. What can I say but, start baking!Julie's Chocolate Chip Espresso Cookies
Preheat oven to 350°F
Makes about 28 large cookies
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon instant coffee
1 tablespoon finely ground espresso
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2/3 cup canola oil
2-1/4 cups packed brown sugar
Egg replacer for 2 eggs (I use Bob's Red Mill brand)*
About 1/3 cup soymilk
1 tablespoon pure vanilla
2 cups rolled oats (old fashioned)
2 cups chocolate chips or chunks
1. In a small bowl, combine flour, baking powder, coffee powder, espresso, baking soda and cinnamon.
2. In bowl of stand mixer, beat together oil and brown sugar. Add egg replacer and vanilla, beating until smooth. Add flour mixture to oil mixture, beating just until mixed. Add soymilk, beating until mixed. If dough is too dry, add an additional tablespoon of soymilk. Stir in the oats and chocolate chips (dough will be pretty stiff).
3. Scoop mixture onto parchment lined baking sheets, lightly press tops of cookies with hand and bake in preheated oven for 14 minutes, or until puffed and slightly cracked on top (but still soft to the touch). Let cookies cool on baking sheet completely before removing.
*Make sure to blend egg replacer with necessary liquid before adding to batter
0 Comments