These vegan espresso rye cookies are not your average chocolate chip cookie, oh no. These babies are exquisite, and might I say a little gourmet? Chewy, slightly nutty, super chocolatey, and the hint of coffee just ties it all together. They’re so decadent, that it’s too good to pass up!
The inspiration
As you may or may not know, I love a good chocolate chip cookie. As basic as they are, I believe that they are the best cookie ever. However, I did want to up my cookie game and try something new. That’s when I stumbled upon Ed Kimber, The Boy Who Bakes, Espresso Rye Cookie recipe. They looked and sounded so interesting, and I wanted to make it for myself. But unfortunately, they are not vegan, that’s when I found an opportunity to recreate it.
I’m going to be really honest, I think I’ve tested this recipe too many times. The hardest part about it was that I was basically going off of nothing. I don’t know what it tasted like, the consistency, the smell, etc. I only had Ed Kimber’s recipe and his description of the recipe. But that’s what recipe testing is supposed to be, am I right? After many test failures, I finally came up with the vegan espresso rye cookie recipe!
It blew my mind how delicious these cookies were. I never thought that rye could add such an interesting flavor to the cookies! And as I mentioned earlier, I love a basic chocolate chip cookie. But man, these are on a different level! They might be my new favorite cookie recipe, I know, shocker. Trust me, if you want to try a different cookie recipe, then this is something you should try.
Top tips for making vegan espresso rye cookies:
- Use a food scale. For the best and consistent results and fewer dishes to wash, I highly recommend a food scale. Cup measurements won’t cut it, and won’t get you the same results. Sorry, but that’s the truth! They are also very inexpensive, so go get one already!
- Use freshly ground coffee. Finely ground the coffee, as if you are making an espresso, the texture will be better in the cookie than a medium or coarse ground.
- If you don’t have a coffee grinder, you can go to your local coffee shop and ask if they can grind some coffee for you! Ask for a fine ground (for espresso).
- Bloom the coffee in hot milk. I like to heat my milk up over a stovetop and add in the coffee grounds to steep as I prepare the other ingredients. You can also use a microwave to heat up the milk!
- Use 60%-70% chocolate. The sweetness from the chocolate will help balance the bitterness from the coffee.
- Use the best chocolate wafers you can find or even use chocolate bars chopped up. Trust me, having all that melted chocolate in the cookies is so delicious!
- Chill the cookie dough. Do not skip this step, this helps with the texture and enhances the flavor of the cookies.
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
If you enjoyed this recipe, you might want to check these out:
Recipe inspired and adapted by The Boy Who Bakes.
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📖 Recipe
Vegan Espresso Rye Chocolate Chip Cookies
Equipment
- Small saucepan
- Measuring spoons
- 2 Mixing bowls
- Whisk
- Sharp knife
- Chopping Board
- Rubber spatula
- Rimmed baking sheet
- Parchment Paper
- Bowl cover
Ingredients
- 75 grams Non-dairy milk (I used soy)
- 10 grams Fresh ground coffee (finely ground, see notes)
- 100 grams Granulated sugar
- 150 grams Dark brown sugar (lightly packed)
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 120 grams Vegetable oil
- 125 grams All-purpose flour (spooned, leveled, and sifted)
- 1 cup Rye flour (spooned, leveled, and sifted)
- 1 teaspoon Baking soda
- 170 grams Dark chocolate wafers
Instructions
- In a small saucepan, heat up soy milk, just enough so it is very hot. Do not let it come to a boil. Turn off the heat, and mix in the coffee grounds. Remove from the heat, set aside, and allow the coffee to bloom in the milk for about 10 minutes.
- Next, take half (90g) of the chocolate wafers and roughly chop them. Add it back to the bowl with the rest of the chocolate wafers. Set aside until ready to use.
- In a large bowl, mix together all-purpose flour, rye flour, salt, and baking soda. In a separate medium mixing bowl, add in the brown sugar, granulated sugar, vegetable oil, vanilla extract, and the cooled coffee milk mixture. Mix until well combined.
- Make a well in the middle in the bowl of the dry ingredients, and pour in all the wet ingredients. With a rubber spatula, fold to combine. Next, add in the chocolate wafers and fold until it is evenly distributed with the dough.
- Cover and let the cookie dough rest overnight. Do not skip this step. When you are ready to bake, preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Remove the cookie dough from the fridge. With a medium-size cookie scoop, scoop and place the dough onto the lined baking sheet leaving it 2-inches apart. Sprinkle a little flakey sea salt. Bake for 12-15 minutes.
- Remove from the oven and let them cool on the pan for 5 minutes, then transfer to a wire cooling rack to finish cooling. Serve and enjoy!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. This is the one I own: https://amzn.to/2UtjTWF
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Use freshly ground coffee. Finely ground the coffee, as if you are making an espresso, the texture will be better in the cookie than in a medium or coarse ground.
- If you don’t have a coffee grinder, you can go to your local coffee shop and ask if they can grind some coffee for you! Ask for a fine ground (for espresso).
- You can also substitute the coffee for 1 tablespoon of instant coffee/espresso, but the flavors will be a bit different.
- Chill the cookie dough. Do not skip this step, this helps with the texture and enhances the flavor of the cookies.
- Why chop up a small amount of the chocolate wafers? This just gives more texture and size variety to the cookie.
Sonia says
This is one of my favorite cookies! I make them often
Floured Frame says
I'm so glad that you enjoyed this recipe! It's one of my favorites too! 🙂
Lucy says
These cookies are so good and easy + my non vegan friends like them too
Floured Frame says
I'm so glad! This recipe is definitely a winner!
Lucy says
These are so good
Ryland says
The ingredients doesn’t list Baking Powder but the instructions at step 2 says “In a large bowl, mix together all-purpose flour, rye flour, salt, baking powder, and baking soda”
How much baking soda should be used? Or is this just accidentally included in the step2 list?
Floured Frame says
I apologize! Baking powder was accidentally added in the step 2 list. You are only use 1/2 tsp of baking soda! I'm so sorry for the confusion.
CHRISTINE HILL says
Hi, should the dough be sandy? Does the texture seem much to dry?
Floured Frame says
Hi! The dough shouldn't be sandy at all, it sounds like there was too much flour added. I know my recipe does include cups, but I test all my recipes using weight.
Cups are not going to be accurate, especially when measuring flour. So you can try doing this trick for measuring flour: https://www.youtube.com/watch?v=GUSovVHpqsU.