Cookies + coffee = BFFs

23 12 2011


The Skinny Bitches tell me that I shouldn’t love coffee as much as I do.

They tell me that I should drink green tea and water.

Well, I do drink green tea and water but sometimes I really want coffee. *whine*

There’s something about coffee that feels like a cheer team getting you geared up for a big day: You can do it!  Go out there and get ’em!  You are really gonna show them today and it’s gonna be amazing!  Roar!

Green tea is more like a yoga instructor saying positive things: Inhale through your feet and exhale through your head.  Focus your intentions.  Clear your mind.  Bring your heart centre forward.

Now I’m not against those kinds of yogic phrases, in fact they’re excellent while I’m doing yin yoga on Sunday mornings.  But sometimes I want the firm embrace of a good cup of coffee.

Voila, enter some delicious chocolate espresso bites.

What coffee?  These are just cookies!

Some people hide it under their bed or bury it deep inside themselves, I hide my shame (love of coffee) in my cookies.


Chocolate Espresso Bites
1/2 cup all-purpose flour
1/4 cup cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup Earth Balance or margarine
2/3 cup packed light-brown sugar
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon almond milk
Confectioners’ sugar, for coating

In a mixing bowl, combing flour, cocoa, espresso, baking powder, and salt.

Cream together Earth Balance and brown sugar until fluffly.  Beat in flax egg until combined, then mix in cooled chocolate.   With your mixer on low, slowly add flour and cocoa mixture, beating in milk at the end until just combined.

Flatten into a disk and wrap in plastic; refrigerate for 1 hour.

Preheat over to 350ºF and prepare a baking sheet with parchment paper.

Shape dough into tablespoon sized balls, then roll in confectioners’ sugar to completely coat the cookies.

Place cookie dough balls on parchment lined baking sheets, roughly 2 inches apart.  Although vegan cookies don’t generally spread out, these itty-bitty bites of heaven spread out like the egg-n-butter cookies your mom used to make.  Bake for 12 minutes and allow to cook on a wire rack.



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