Chocolate Espresso Oatmeal Cookies Recipe | Vegetarian Times Skip to main content

Chocolate Espresso Oatmeal Cookies

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.



Ingredient Line: 
¾ cup all-purpose flour or oat flour
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¼ cup unsweetened cocoa powder
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¼ tsp. salt
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½ tsp. baking soda
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4 oz. (1 stick) margarine, softened
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¾ cup sugar
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¼ cup cooled espresso or strong coffee
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½ tsp. vanilla extract
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1 ½ cups oats
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½ cup mini semisweet chocolate chips


1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack

Nutrition Information: 

<1 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
8 g
0 mg
43 mg
<1 g
4 g
Makes 48 cookies

Comments on this Recipe

This could be breakfast -- no kidding!

sounds yummy ill save it and try it , thank you, i love the espresso kick

These are so good -will definitely be making them again -the flavours go together so well! Very morish

While these tasted good, I had several complaints about the execution. First, there were far more oats than the amount of dough could hold. They were so numerous that even with considerable kneading I could not get them to stick in the dough. Beyond that, after refrigerating the dough it was very hard and simply crumbled to bits when I tried to "slice" it. Finally, while baking I had expected the cookies to spread out as they heated, but instead they remained hard little bricks. Instead of a nice chewy chocolate cookie as I had anticipated, I got a hard biscuit-like cookie similar to the texture of a store bought Chips Ahoy. Next time I will use half the oats, totally omit refrigeration and possibly add an egg.

Is there a vegan substitution for the margarine?

TO RACHEL try Earth Balance for a vegan fat substitute. you can also sub apple sauce but only for half of the fat of any recipe. TO EMILY sorry it didn't work out for you. although i haven't tried it yet, it does seem to meet the standard oats/flour/butter formula which is 3/2/1. however, the binder is missing, so you're right about adding an egg or an egg substitute such as Egg Replacer, Ener-G, or xantham gum. i'm thinking of adding some chopped coffee beans for an added crunch :-)

DELICIOUS cookies, congrats! I made them yesterday and my daughter had almost half of them for breakfast!!! My changes: --ADDED instant decaf coffee, crushed coffee beans, sliced almonds, and an egg substitute. Note the EGG IS A MUST. --MIXED all in bread maker. --SKIPPED the icebox-cookie method altogether. --DROPPED onto parchment-lined cookie sheet using a 1-Tbs ice-cream scoop. --BAKED for 11 minutes. Will make again!

This would be a welcome addition to our freezer

Michael, how much egg replacer did you use?

I love that fact that people can add their comments to help those of us who have not yet tried the recipe. Thank you dear contributors - I will now add eggs, will cut back on amount of oats and will probably use my cookie scoop instead of using the refrigerated roll.

Hi Lauren, sorry, i just saw your question. For this recipe (1½ cups oats) use 1 egg or the equivalent substitute for 1 egg (e.g. Bob's Red Mill Egg Replacer: mix 1 tbs powder with 3 tbs water; OR Ener-G: mix 1½ tsp power with 3 tbs water; OR 3 tbs mayonnaise, regular or vegan; OR half a mashed banana + ¼ tsp baking powder). Good luck!

Use some chopped nuts, 2/3 peanut butter and 1/3 Earth Balance margarine (melt and stir together with cocoa), also add a little agave nectar (or honey), eliminate the chocolate chips, salt, baking soda, sugar and flour. Make into little cookies and refrigerate (no need for cooking). You can also substitute pumpkin flax cereal (Costco) for the oatmeal or use half of each.

I used Earth Balance margarine at room temperature. No extra ingredients needed, they turned out PERFECT. Thank you for a great recipe!

I am quite surprised and disappointed to see margarine used in this recipe. Anyone who knows about healthy-eating knows that chemically-derived margarine is terrible for your health! It is not a real food, nor is it a "better than butter" replacement, ESPECIALLY the types made from hormone-disrupting soy. Extra-virgin coconut oil would be an excellent substitute (I use it almost exclusively in place of butter), or a good quality Safflower/Walnut/Grapeseed oil would even be better. Please, Vegetarian Times, do your research. I enjoy your website and have it saved in my Favorites, but this is kind of a let-down....

I am in complete agreement with Holly and was shocked to see margarine in the list of ingredients. I'm a big coconut oil fan and use it in all of my baking... and skin... and hair.

these are really good, i think i would add a little cinnamon to them also would be great with peanut butter or mint chips. yummy

These turned out well for me! I did add 1 egg replacer. Nuts would be good.

I'm from the Midwest and don't/can't drink strong coffee. Is it possible to use espresso powder instead of actual coffee and how much?

What kind of oats are you using in this cookie?