Healthy Coffee Chocolate Chip Cookies
Yields: 12 cookies
These chewy cookies are wonderful for any coffee lover! They’re full of rich coffee flavor, and the decadent chocolate chips are the perfect flavor complement. They’ll keep for at least one week if stored in an airtight container—if they last that long!
  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In a separate bowl, whisk together the butter, milk, and instant coffee. (It may take a little while, so be patient!) Stir in the vanilla until fully incorporated. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten the cookie dough to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

The cornstarch helps keep the cookies soft and chewy.

This is the instant coffee that I use (or sometimes the decaf version!). Don’t substitute regular coffee granules because the cookies will turn out gritty. Don’t substitute brewed coffee because its flavor isn’t strong enough.

Do not substitute coconut oil! Instant coffee doesn’t dissolve in it.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

This recipe is easily doubled, and it freezes well too!

{gluten-free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at