Recipe + Photos by April Viar 

Get ready to delight your senses with our Mini Espresso Chocolate Cookies! Infused with hints of rich dark chocolate and bold coffee flavors, these cookies are a special treat designed especially for all the coffee aficionados out there. Each bite sized gem is bursting with irresistible taste, making them the perfect pick-me-up treat.

Servings: 30


  • 2 tbsp Delallo Instant Espresso Powder
  • 2 tbsp freshly grounded dark roast coffee 
  • 12oz bag vegan semi sweet chocolate chips
  • 3/4 cup packed brown sugar
  • 2/3 cup Zulka Certified Vegan Morena Pure Cane Sugar
  • 1 1/2 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 cup soy milk
  • 2/3 cup olive oil
  • 2 tsp vanilla 


  • Preheat the oven to 375F. Line a sheet pan with parchment paper.
  • Pour the bag of vegan chocolate chips into a food processor. Pulse the chocolate chips until they reach a powdery crumble consistency.
  • In a large bowl, combine all the dry ingredients and mix thoroughly. Add the pulsed chocolate chips to the bowl and ensure everything is evenly mixed together.
  • Combine soy milk, olive oil, and vanilla extract with the dry mix. Mix everything together until the dough forms.
  • Scoop out 1 teaspoon of batter and roll it into a ball. Place the dough ball onto the baking sheet spacing them 1 inch apart. Repeat the process until all the batter is used.
  • Bake the cookies for six minutes. Allow the cookies to cool for 10 minutes on a baking rack.


  • You can use any brand of baking instant espresso powder available.