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+ servings

Cinnamon Espresso Chocolate Chip Cookies

Chocolate chip cookies with espresso and a sprinkle of cinnamon.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Servings: 26


  • 2 cups all-purpose flour
  • 1/2 t baking powder
  • 3/4 t ground cinnamon
  • 1/4 t salt
  • 1 cup vegan margarine I use Earth Balance
  • 3 T instant espresso powder
  • 1 cup powdered sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups dairy-free semi-sweet chocolate chips I use Ghirardelli
  • About 1/4 cup granulated sugar for sprinkling


  • Preheat oven to 350 degrees. Line 2 to 3 large baking sheets with parchment paper.
  • In a medium bowl, add the flour, baking soda, cinnamon, and salt. Stir with a whisk to combine.
  • In a large bowl, add the vegan margarine and espresso powder. Mix with an electric mixer until fully combined. Add the powdered sugar and brown sugar, and mix until fully combined. Add the flour mixture (1/2 cup at a time). If the dough seems to dry to scoop, mix in 1 to 2 tablespoons of water.
  • Stir in the chocolate chips.
  • Pour the sugar onto a small plate.
  • Scoop 2 tablespoons of dough at a time and roll each scoop into a ball. Roll each ball in the sugar. Place each ball on the prepared baking sheets about 2 inches apart. For crispy cookies, gently flatten the balls of dough with the palm of your hand. For soft cookies, leave the balls as is.
  • Bake for 12 to 14 minutes or until the edges are lightly browned.
  • Allow the cookies to cool before serving.


Be sure to use instant espresso powder not instant coffee.
Recipe Source: Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way