Espresso Thumbprint Cookies

Ever had one of those afternoons when you're craving both a cookie and your favorite cappuccino? Well, these Vegan Espresso Cookies tick both of those boxes!

These little gems combine the rich notes of espresso with bold dark chocolate, creating what I like to call 'coffee break bliss in cookie form.' Once baked, they stay fresh in an airtight container all week long - though honestly, they rarely last that long in my house. They're simply the best cookies!

These Vegan Espresso Cookies came to life during one of my countless coffee-fueled baking experiments, and they've become my absolute favorite afternoon pick-me-up. I've shared these cookies during countless coffee dates with friends, and they always been a huge hit and totally steal the show - and not just with coffee lovers! And my neighbor actually started leaving hints about wanting more after I recently shared some!

So, if you're a fan of coffee (like me!), I'm certain these Vegan Espresso Cookies are about to become your new go-to treat.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• All-purpose flour - This is the base for your cookie dough. Plain flour, if you're in the UK. If you want your cookies to be extra nutty. Swap ¼ cup of the flour for almond flour.
• Cacao powder - Adds that rich chocolate flavor to the cookie dough! Make sure it's unsweetened for the best results.
• Instant espresso powder - Gives these cookies their signature coffee punch! Instant coffee granules work just as well! You can adjust the amount to suit your taste preference.
• Baking powder and sea salt - These help the cookies rise and enhance all the flavors.
• Vegan butter - This keeps the cookies nice and soft. Make sure it's softened to room temperature for easy mixing. As an alternative, you can use vegan margarine or coconut oil.
• Granulated sugar - Adds sweetness and helps create a nice texture. You can substitute with coconut sugar for a more natural option.
• Vanilla extract - Adds depth to the flavors. Use pure vanilla extract for a richer taste!
• Plant-based milk - Use almond, soy, or your favorite plant milk to bind the dough. It also adds moisture and makes your your cookies don't come out of the oven too dry. Plus, we use extra plant milk for the creamy, smooth chocolate coffee filling.
• Finely chopped nuts (optional) - For an extra crunch, roll your dough balls in these. Choose your favorite nuts like almonds, hazelnuts or pecans.
• Dark chocolate - Use melted dark chocolate for the creamy filling, it adds a lush, creamy center. Opt for a good-quality vegan dark chocolate bar or dairy free chocolate chips.
• Powdered sugar - Used in the filling for a smooth, sweet finish. Adjust the amount if you prefer a less sweet filling.

Scroll to the recipe card at the end of this post for the full recipe, including detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Baking sheet - Line it with parchment paper to prevent sticking.
• Parchment paper - Alternatively, use a silicone baking mat.
• Mixing bowls - You'll need a couple for the wet and dry ingredients.
• Whisk - To combine the ingredients smoothly.
• Spatula
• Electric mixer - Useful for creaming the butter and sugar.
• Measuring cups & spoons
• Spoon or cookie scoop - For shaping the dough balls.
• Wire rack - For cooling the cookies evenly.
• Piping bag - Optional, for filling the cookies neatly.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Mix Dry Ingredients

Sift flour, cocoa powder, espresso powder, baking powder, and salt in a large bowl. Set aside.

Step 2: Cream Butter and Sugar & Mix Wet Ingredients

In another bowl, cream vegan butter and sugar until fluffy. Add vanilla and plant milk. Mix well.

Step 3: Form Dough

Gradually mix dry ingredients into wet mixture. Shape into 1-inch balls.

Step 4: Prepare Cookies

Place dough balls on parchment-lined baking sheet. Create indentations with thumb.

Step 5: Bake

Bake at 350°F (175°C) for 10-12 minutes. Let cool on sheet before transferring to rack.

Step 6: Make Filling

Mix melted chocolate, espresso powder, plant milk, and vanilla until smooth.

Step 7: Fill Cookies

Fill indentations with espresso filling. Let set for 20-30 minutes. Add chopped nuts or sprinkle sea salt flakes for extra flavor and texture.

🍽️ Serving

Present these vegan cookies on a serving plate alongside a freshly brewed cup of coffee or your favorite tea!

They make an elegant afternoon treat, a sophisticated after-dinner dessert, or a welcome addition to any gathering.

❄️ Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies are best enjoyed at room temperature with your favorite hot beverage!

For longer storage, place cookies in a freezer-safe container with parchment paper between layers to prevent sticking. They'll stay fresh in the freezer for up to 2 months.

Make Ahead Cookie Dough

Want to plan ahead? Make the cookie dough in advance and freeze it! Shape the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to 3 months.

When ready to bake, simply place the frozen dough balls on your baking sheet and let them thaw overnight in the refrigerator. Then bake as directed in the recipe.

🔜 Related Recipes

Love these? Try my Apple Pie Thumbprint Cookies or Vegan Harry Potter Christmas Cookies for more delicious treats!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Espresso Cookies

Romy

These vegan espresso cookies are rich and indulgent, with a perfect balance of coffee and chocolate flavors! Easy to make and using only simple ingredients, they're soft, chewy, and filled with delicious vegan espresso cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American, vegan

Servings 24 cookies

Equipment

• 1 Baking Sheet lined with parchment paper to prevent sticking
• 2 Medium Mixing Bowls
• 1 whisk To combine the wet ingredients
• 1 spatula
• 1 electric mixer Useful for creaming the butter and sugar.
• 1 Spoon or cookie scoop For portioning and shaping the cookie dough balls.
• 1 Wire rack For cooling the cookies evenly.
• 1 piping bag Optional, for filling the cookies neatly.

Ingredients

  

• 1 cup all-purpose flour (140g)
• ¼ cup cacao powder (25g)
• 1 tablespoon instant espresso powder (5g)
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup vegan butter (115g) softened
• ⅓ cup granulated sugar (70g)
• ½ teaspoon vanilla extract
• 2 tablespoons plant milk (30 ml) such as almond milk or soya milk
• ½ cup finely chopped nuts (55g) optional, for coating

For the espresso filling

• ½ cup melted dark chocolate (120g) dairy-free
• 1 teaspoon instant espresso powder
• ¼ cup plant milk (60 ml)
• ½ teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
• In a large bowl, sift together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and salt. Set this dry mixture aside.
• In another large bowl, cream the softened vegan butter with the granulated sugar using an electric mixer until the mixture is light and fluffy. Add the vanilla extract and plant-based milk, mixing until everything is well combined.
• Gradually add the dry ingredients to the wet mixture, stirring gently until a cookie dough forms. Make sure there are no dry spots.
• Roll the dough into 1-inch balls. If you like, roll the balls in finely chopped nuts for extra crunch. Place them on the prepared baking sheet with some space between each cookie. Use your thumb or a spoon to press an indentation into the center of each ball
• Bake the cookies in the preheated oven for 10-12 minutes. Once baked, remove them from the oven and gently press down the indentations again if needed. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• In a medium bowl, combine the melted dark chocolate, espresso powder, plant-based milk, and vanilla extract. Mix with a whisk until smooth and well blended.
• Once the cookies have cooled, use a small spoon or piping bag to fill each indentation with the espresso filling. Allow the filling to set for 20-30 minutes before serving.
• Serve the cookies with a hot cup of coffee or tea & enjoy!

Notes

• Serving Suggestions: Serve the cookies on a nice plate with a sprinkle of sea salt if desired. They pair wonderfully with a hot cup of coffee or tea and are perfect for sharing with friends or family at any time of the day!
• Storage Tips: Store leftover cookies in an airtight container at room temperature for up to a week.
• Additional Tips:
  • Use room temperature ingredients for a smooth dough and even baking.
  • If the dough is sticky, chill it for 15-20 minutes for easier handling.
  • Adjust the espresso powder to taste for a stronger or milder coffee flavor.
  • Experiment with different vegan chocolate types for varied flavors.
  • Ensure the espresso filling is thick enough to hold its shape when piped.
  • Watch the baking time closely to avoid overbaking and achieving a dry texture.

Keyword coffee cookies, vegan espresso cookies, vegan thumbprint cookies

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