Makes about 30 cookies

Take chocolate chip cookies to the next level with this espresso-spiked dough that’s laced with chewy oats. **IMPORTANT: if you’re having a sudden craving for chocolate, keep in mind this recipe takes a while, because the dough has to “set-up” in the fridge for at least 2 hours! (Consider making dough the night before, and baking in the morning)

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp. salt
½ tsp. baking soda
4 oz. (1 stick) Earth Balance, softened
¾ cup sugar
4 Tbs ground espresso
1/4 cup almond (rice or soy) milk
½ tsp. vanilla extract
1 ½ cups oats
½ cup mini semi-sweet chocolate chips
1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream in “butter” 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.

3. Lastly, stir in oats and chocolate chips.

4. 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.