Coffee Walnut Chocolate Chip Mini Cookies

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

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.

Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies

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.

Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies

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.

Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies

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:

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

  • Servings: 24
  • Difficulty: easy
  • Print

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.

Ingredients

  • 1 tbsp ground chia or flaxseed (with 3 tbsp water)
  • 1 tsp ground coffee (with 1 tbsp hot water)
  • 120g runny smooth cashew butter (or almond butter/tahini)
  • 50g coconut oil, melted
  • 70g coconut sugar
  • 1 tsp vanilla essence
  • 75g plain of GF flour (with xantham gum)
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 40g walnuts, chopped small
  • 40g chocolate chips, plus extra
  • Flaky salt

Directions

  1. Stir together the chia/flaxseed with the water in a small bowl and leave for 5 minutes. Make the coffee with the hot water.
  2. Add the cashew (or nut/seed) butter to a bowl with the coconut oil, sugar and vanilla essence. Pour in the chia/flax mix and the coffee and whisk to a smooth consistency.
  3. Sift in the flour and bicarbonate of soda and add the salt. Stir to a sticky cookie dough.
  4. Fold in the walnuts and chocolate and divide into 24 pieces. Roll into balls, place onto a lined tray and chill in the fridge for 30 minutes.
  5. Preheat the oven to 160Fan/180*C and space the cookies onto parchment lined trays. Flatten the cookies with your palm and top with a couple of extra chocolate chips, if desired. Bake for 8-10 minutes until turning golden and crisp at the edges. You can work in batches, if needed.
  6. Allow to cool on the trays for 10 minutes then cool fully on a wire rack. Sprinkle with flaky salt, if desired, and store in an airtight container at room temperature for 3-5 days. The cookies will also freeze well for up to 1 month.
Coffee Walnut Chocolate Chip Mini Cookies
Coffee Walnut Chocolate Chip Mini Cookies

I look forward to hearing what you think of these Coffee Walnut Chocolate Chip Mini Cookies so please let me know in the comments below. If you bake these cookies, I’d love to see them so do tag me in your bakes- I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mini coffee walnut choc chip love x

5 thoughts on “Coffee Walnut Chocolate Chip Mini Cookies (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Looks fab Amy. I am so sorry that I am only having the opportunity now to comment on your amazing recipes. Love cookies 🍪 and definitely will tag you into my bakes using your recipes. Splendid photography as always and what can I swap walnuts to? 😌😌

    Liked by 1 person

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