Espresso Chip Oatmeal Cookies


by: Dee at Deelicious Sweets

Vegan cookies to enjoy for a snack or breakfast!


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serves: 40

1/2 cup nondairy milk

1/2 cup vegetable oil

2 T ground flax seeds

1/3 cup brown sugar

1/2 cup sugar

1 t pure vanilla

2/3 cups all-purpose flour

1/8 t ground cinnamon

2 T instant espresso powder - I used 2 T espresso ground coffee beans

1 T cocoa powder

3/4 t baking powder

1/4 t salt

1 3/4 cups quick-cooking oats

1/4 cup chocolate chips

Nutrition Facts
Espresso Chip Oatmeal Cookies

Servings Per Recipe: 40

Amount per Serving

Calories: 88

  • Total Fat: 4 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 17.6 mg
  • Total Carbs: 11.9 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 5.2 g
  • Protein: 1.6 g

how is this calculated?

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1.  Preheat oven to 350F. Line two baking sheets with parchment paper.

2.  In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.

3.  Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry.

4.  Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in loosely covered container.

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