Chocolate Espresso Oatmeal Cookies

• 3/4 cup all-purpose flour or oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 4 oz. (1 stick) margarine, softened
• 3/4 cup sugar
• 1/4 cup cooled espresso or strong coffee
• 1/2 tsp. vanilla extract
• 1 1/2 cups oats
• 1/2 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.
3. Beat in espresso and vanilla.
4. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough.
5. Stir in oats and chocolate chips.
6. Divide dough in half.
7. Transfer each dough half to large sheet of plastic wrap or wax paper.
8. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper.
9. Wrap tightly, and chill 2 hours, or overnight.
10. Preheat oven to 350 degrees F. Slice dough logs into 1/2-inch-thick slices.
11. Transfer slices to greased or parchment paperlined baking sheet.
12. Bake 8 to 11 minutes, or until cookies look dry on top.
13. Cool cookies 3 minutes on baking sheet before transferring to wire rack

flour, cocoa, salt, baking soda, margarine, sugar, cooled espresso, vanilla extract, oats, chocolate chips

Taken from www.vegetariantimes.com/recipe/chocolate-espresso-oatmeal-cookies/ (may not work)