Vegan & Gluten-free Espresso Chocolate Chunk Cookie Dough

This cookie dough is for all of my coffee lovers out there! These have a strong espresso flavor and are absolutely heavenly. They're super simple to make while being vegan, gluten-free, dairy-free, no-bake, and so delicious!

Ingredients

Here are the ingredients you'll need:

• gluten-free flour
• vanilla extract
• non-dairy milk
• sugar
• brown sugar
• non-dairy butter
• espresso powder
• non-dairy chocolate chips

See recipe card for quantities.

Storage

Store in an airtight container in the fridge or freezer!

Vegan & Gluten-free Espresso Chocolate Chunk Cookie Dough

This espresso chocolate chunk cookie dough is vegan, gluten-free, dairy-free, no-bake, and absolutely delicious!

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Prep Time 10 minutes mins

Servings: 15 bites

Course: cookie, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 ½ cup gluten-free flour
• ¼ cup espresso powder
• ½ cup non-dairy butter
• ½ cup sugar
• ¼ cup brown sugar
• 4-5 tablespoon non-dairy milk I used oat milk!
• ⅓ cup non-dairy chocolate chips

Method

 

1. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer, cream together the butter and sugars until fluffy. Mix in the vanilla extract.
3. Mix in the gluten-free flour and espresso powder until combined. Slowly mix in your milk 1 tablespoon at a time until you have a cookie dough consistency you like. Fold in the chocolate chips.
4. Scoop the cookie dough into 2 tablespoon sized bites and place on the prepared baking sheet. Let the cookie dough bites set in the fridge for about 10 minutes before enjoying!