Coffee Walnut Chocolate Chip Mini Cookies (Vegan Gluten-Free)

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Sweet, chewy and delicious mini cookies flavoured with coffee and packed with crushed walnuts and melting chocolate chips. These vegan, gluten-free and easy cookies are made from wholefoods and are quick to bake and delicious as a little snack.

I didn’t think it would be long before I shared another mini recipe and after my Mini Trail Mix Cookies, I am convinced that mini cookies are the way forward. As much as I love big cookies, too, these ones are too tasty. They are slightly bigger than the cookie crisp cereal we used to love as children but smaller than an Oreo cookie. So they are big enough to dunk into a hot drink but small enough to grab a few on the go and as part of a dessert board, for example.

These Coffee Walnut Chocolate Chip Mini Cookies are:

Packed with coffee
Crunchy from the walnuts
Chewy cookie inside and crisp outside
Melting chocolate chips in the middle
Easy to make
Made from wholefoods
Naturally vegan and gluten-free
Fun to make and bake
Can be made into larger cookies, too

They are pretty delicious and it’s hard to stop at just one cookie, but why would you when they are so mini? They are perfect if you fancy just a little something, or if you want more, you can have a few. It’s the best of both worlds.

Let’s see what goes into these Coffee Walnut Chocolate Chip Mini Cookies:

Ground chia or flaxseed: I always grind my own chia seeds in bulk so I have some to hand for these recipes or you can buy pre-ground flaxseeds quite easily in the shops. When mixed with water, both will form a gel that helps to bind the cookies in place of an egg.
Coffee: as this is for flavour only, you can also use decaf. Mix the ground coffee with a little hot water before adding into the cookie dough.
Cashew butter: this is my favourite nut butter to bake cookies with as I love the natural cookie-dough flavour it lends. You can also use almond butter or another nut butter. If you are nut-free, use a seed butter like sunflower seed butter or tahini. Whatever you are using the smoother, runnier kind is better here.
Coconut oil: just a little to add that melt in your mouth “buttery” cookie taste and texture. It also helps the cookies to spread slightly and adds a lot of texture.
Coconut sugar: the richness of the coffee and walnuts works so well with the warming caramel notes of coconut sugar but other sugars will do like light brown, caster or granulated sugar.
Vanilla essence: for the classic cookie sweetness.
Plain or GF flour: the flour keeps these cookies light, crisp and totally moreish. If you are using a GF flour, use a 1:1 baking blend with xantham gum in.
Bicarbonate of soda: for a little rise and puffiness and to keep these Coffee Walnut Chocolate Chip Mini Cookies nice and chewy.
Walnuts: essential for the walnut element of the cookies. If you are avoiding buts, skip these and add raisins or chocolate chips or use seeds.
Chocolate chips: as these cookies are so small, chocolate chips work best in terms of size but you can also chop your own chocolate.

To make the cookie dough, simply whisk all the wet ingredients together before stirring in the dry ingredients and folding in the walnuts and chocolate chips. Allow the dough to rest in the fridge for 30 minutes for the best texture and taste and then bake until slightly puffed up, golden and delicious.

These Coffee Walnut Chocolate Chip Mini Cookies do not spread a lot in the oven, but just enough so the texture is light and chewy with a crisp outside. They are great just as they are but you can also add them on top of smoothie bowls, as part of dessert boards or an afternoon tea feast.

Can I make these Coffee Walnut Chocolate Chip Mini Cookies nut-free?

Yes, they will no longer be coffee walnut cookies though. Use a seed butter in the cookie dough and swap the walnuts for small chopped dried fruit, seeds or extra chocolate chips.

Can I make these cookies regular sized?

Yes, of course. You can make these into 6-8 regular sized cookies. follow the same method and bake for 12-15 minutes or until tender in the middle but crisping at the edges.

How to store these delicious cookies?

These will keep well in an airtight container at room temperature for 5-8 days or you can freeze them for up to 1 month. Once the cookie dough is made, you can keep this covered in the fridge for 24-28 hours or freeze the cookie dough. Allow to thaw and reach fridge temperature before baking.

If you are looking for more cookie recipes, how about my: