These Vegan Cappuccino Cookies are a delightful blend of rich coffee flavor and a soft, chewy texture. The hint of espresso powder perfectly complements the sweetness, creating a treat that's indulgent yet balanced. With optional vegan chocolate chips or a mocha twist from cocoa powder, they’re perfect for coffee lovers and dessert enthusiasts alike. Enjoy them as a midday pick-me-up or alongside your favorite plant-based latte for a cozy moment of bliss!
Ingredients
1-1/2 cups All-Purpose Flour
1/2 cup Almond Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 Tablespoon Instant Coffee or Espresso Powder
1 tsp Vanilla Extract
1/4 tsp Almond Extract (optional)
1/2 cup Softened Vegan Butter
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
2 Tablespoons Unsweetened Plant Milk (e.g., almond or oat milk)
1 Tablespoon Cocoa Powder (optional, but suggested for a mocha twist)
1/2 cup Vegan Chocolate Chips or Chunks (optional)
Instructions
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, instant coffee, and cocoa powder if using.
In a large mixing bowl, beat the softened vegan butter, brown sugar, and granulated sugar together until smooth and fluffy.
Mix in the vanilla extract, almond extract (if using), and plant milk until well combined.
Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms. If using vegan chocolate chips, fold them in at this stage.
Scoop about 1 ½ tablespoons of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10–12 minutes or until the edges are golden. The centers may look slightly soft, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Cappuccino Cookies
For extra coffee flavor, sprinkle a pinch of espresso powder on top before baking.
Drizzle with vegan white chocolate or a simple coffee glaze for a decorative finish.
Store in an airtight container at room temperature for up to 5 days.
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