Pumpkin Spice Espresso Chip Cookies (V, Gf)
Okay so imagine this… a mocha latte made with prefectly brewed espresso from Big Island and a dash of fresh, local pumpkin spice, then put it into a delightful, chewy vegan & gluten free cookie!! Okayyy now make that dream a reality and whip up these cookies asap!!
Pumpkin Spice Espresso Chip Cookies
Makes 9 cookies
Ingredients:
1/3 cup softened coconut oil (room temperature solid, but not melted, can also substitute for softened vegan butter or almond butter it just may slightly alter the texture)
1/2 cup coconut sugar
2 teaspoons vanilla
2 tablespoons full-fat coconut milk
1 cup oat flour
1 cup almond or coconut flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin spice (I used pumpkin spice from a family-owned farm on Big Island that I received from my friend Ohana Goods!)
a pinch of salt
1/3 cup chopped espresso bar (also from Ohana Goods, it’s essentially a chocolate bar but instead of cacao there is espresso from a Big Island coffee farm!)
1/3 cup nondairy chocolate chips
Directions:
Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment or a silicone baking mat.
In a mixing bowl, add the coconut oil and sugar and mix until the two are combined, then add in the vanilla and coconut milk (I like to use full fat canned coconut milk to make the cookies nice and rich!).
Add in the remaining ingredients and mix until its a uniform cookie dough. Roll into 8-10 cookies and flatten them slightly onto the lined baking sheet (they spread a little bit when they bake).
Bake for 12-15 minutes, until lightly golden, then let them cool and enjoy (they firm up as they cool)!
If you make these, I would love to see! Share on Instagram and tag @ThisFruityLife, I appreciate you!!
Also check out and support Ohana Goods as they prepare to launch their online marketplace to help family-owned businesses in Hawaii!