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Also, don’t worry if you don’t have any vegan margarine or plant-based milk, as you can make this recipe with regular butter and milk as well – this is a very accessible recipe and can be amended to your taste. If you want less or more coffee flavour, just change the amount of coffee you put into it. Alternatively, for less of a bitter taste, you could just brew the whole coffee bag in the milk for a couple of minutes and take it out later instead of using whole coffee grounds in the cookies.

(makes about 22 cookies)

  • 150g or 4/5 cup soft vegan margarine

  • 120g or 2/3 cup white granulated sugar

  • 90g pr 1/2 cup light-brown sugar

  • 100ml or 2/5 cup plant- based milk

  • 1 tsp vanilla extract

  • 250g or 2 cups all-purpose flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 coffee bag (or 8g of coffee)

  • 1/2 tsp salt

  • 45g or 1/2 cup cocoa

  • 100g semi-sweet chocolate chips (around 50-60% cocoa content)


Heat up the milk in the microwave or on the stovetop, open up a coffee bag and add the ground coffee to the milk, stir, and let it brew while you continue with the recipe. Cream the margarine and the sugars together with a hand mixer for about one or two minutes until softened. Add the plant milk with the coffee in it along with the vanilla extract, don’t worry if this results in the butter curdling. Add the dry ingredients to the wet and mix until a soft cookie dough forms. Add your chocolate chips. Put the dough in the fridge for about two hours in order to let the mixture set and absorb the coffee flavour further. Bake in a preheated oven at 180 C for 13-15 minutes. Let the cookies set for 10-20 minutes before enjoying, as they tend to fall apart when too hot.

And now you’re done! Let us know in the comments or through our social media channels if you end up making these cookies, we’d love to see pictures of your version.

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