April 1, 2019

Mocha Chip Cookies

Mocha Chip Cookies combine coffee notes with delicious chocolate. Made with only plants, vegan coffee lovers: these are for you!

I already talked about my relationship with coffee in my Cashew Coffee Creamer post, so I won't go into all the details here, but long story short: I LOVE the taste of coffee. Smooth, delicious, rich -- it's amazing.

So why am I only drinking coffee? Why not create some delicious coffee-flavored cookies. I already made Pumpkin Spice Latte Granola, but for when it's not fall, we all need some extra coffee goodness in our lives. Chocolate chip cookies are good, but Mocha Chip Cookies are even better.

I never feel guilty about eating these cookies because I know they're made with 100% whole food plant-based ingredients. They are HEALTHY. No added sugars, no oils, no dairy milk, no eggs, no refined flours. They only have good stuff: fiber, vitamins, healthy fats, whole grains.


The base of these cookies is very similar to my Vegan Double Chocolate Cookies and my Vegan Peanut Butter Kiss Cookies recipes. Just a few healthy ingredients: applesauce, nut butter, date sugar, vanilla extract, ground flaxseeds, oat flour.

To turn regular cookies into Mocha Chip Cookies, all we'll need to do is add some espresso powder for delicious coffee flavor and chocolate chips (for chocolate, of course).

Other than that, these Mocha Chip Cookies bake up just as quickly and easily as Vegan Double Chocolate Cookies or Vegan Peanut Butter Kiss Cookies. You can have some delicious cookies whipped up in just 20 minutes!

How to make Mocha Chip Cookies

Simply mix the applesauce, nut butter, date sugar, and vanilla until combined. Then add in the remaining ingredients. Stir in the chocolate chips. Shape into balls and bake for 8 minutes. Then enjoy!

Recipe Prayer

Jesus, thank you for cookies. Let us treat ourselves AND treat ourselves right with these Mocha Chip Cookies. Amen.

Tried this recipe?

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Mocha Chip Cookies

Mocha Chip Cookies combine coffee notes with delicious chocolate. Made with only plants, vegan coffee lovers: these are for you!















  • 1/3 Cup Unsweetened Applesauce
  • 1/3 Cup Almond Butter
  • 1/2 Cup Date Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Ground Flaxseeds
  • 1 1/3 Cups Oat Flour
  • 2 Tablespoons Espresso Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Vegan Chocolate Chips


  1. Preheat the oven to 350. Line two baking sheets with parchment paper.
  2. In a large bowl, mix the applesauce, almond butter, date sugar, and vanilla extract. Add the flaxseeds, oat flour, espresso powder, baking soda, and salt and mix until combined. Stir in the chocolate chips.
  3. Scoop into tablespoon-sized balls and line on the prepared baking sheet. Flatten, if desired – the cookies won’t spread during baking. Bake for 8 minutes. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography