Rich chocolate cookies with gooey chocolate chips made completely vegan. These sunbutter chocolate expresso cookies are soft and chewy and perfect for dessert or with a morning cup of coffee. Gluten free and refined sugar free.
I'm pretty much in love with these cookies.
In fact I've eaten two batches and have another in the oven just because talking about these cookies makes me need them again.
I don't talk about my personal life too much on here because let's be honest who in the world wants to read that?!
But the last few months I've had to eliminate a lot of the foods that I love because I'm still nursing my son, and we have realized there's a whole slew of foods he doesn't tolerate.
Peanut butter, eggs and butter being just a few he can't have. Which means, for a moment in time, I can't have them either. Which also means, I was in dessert/cookie deprivation mode until I created these vegan sunbutter cookies.
So while I am not vegan, I do make and eat a lot of vegan foods right now because they do not contain eggs, milk or butter.
These sunbutter chocolate expresso cookies are kid friendly so that means the little angel in your life, allergic to everything, can also have cookies they enjoy. You may just want to leave out the coffee if you are worried about caffeine or use a decaf instant.
Ingredients and Substitutions
These sunbutter cookies have instant coffee in them, hence the expresso in the recipe name. While coffee and chocolate go SO well together, you could always leave it out for the batch you make the kids or if you don't like coffee. Here is what you will need to make these cookies:
- finely ground almond flour
- tapioca flour
- cocoa, unsweetened
- sunbutter, a little bit runny
- real maple syrup
- baking soda, baking powder, salt
- allergy friendly mini chocolate chips like Enjoy Life Brand
- instant coffee (optional for kids or use decaf)
Almond flour- almond flour is not the same as almond meal. I don't recommend you use these interchangeably, if you do, expect a grittier texture
Tapioca flour- because of how tapioca flour absorbs liquid, I do not recommend subbing this for something else
Sunbutter- this can obviously be switched for any of your favorite nut butters. Make sure it is a little bit on the runny side. Meaning it almost pours out of the jar.
Mini Chocolate Chips- you can use any chocolate chips that your heart desires. You can even add more. That would be amazing.
Maple syrup- you can't sub in a non liquid sweetener without adjusting something else so I don't have a recommendation because honey would taste weird, and it's not vegan.
Expert tips and how to store
- These cookies will be soft. You do not want to overbake them to get that nice and chewy texture. Take them out when almost set and let them cool on the cookie sheet for at least 5 minutes before attempting to move to the cooling rack.
- These will be best to eat when they have cooled so you do not get a crumbly cookie.
- Use parchment paper. Best kitchen investment ever.
- These store perfect anywhere you feel like storing them. If you leave them at room temperature they will get softer as the days pass. I prefer them in the fridge.
- You can also freeze after baking when they have cooled. They are just as delicious frozen!
Sunbutter turns green when mixed with baking soda
Just as an fyi your cookies MAY have a green tint to them on the inside and that is 100 percent safe and okay!
You really can't see it because of the chocolate color but if you see a tint of green know it is the chemical reaction that occurs when sunflower butter mixes with baking soda.
In fact, it is actually the chlorophyll in the sunflower butter that has the reaction and causes zero affect to the taste or your health.
Ready to bake some cookies? Check out the recipe below and don't forget to come back and leave a review. I would also be so honored if you would share this recipe! I appreciate you and can't thank you enough for stopping by SRB!Print