Vegan Espresso Cookies
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.
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.