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Cakey, chewy, with a hint of coffee flavour, these Vegan Coffee Cookies are a healthy snack/dessert to enjoy at any time of the day! They are made with less oil and sugar and still delicious and moorish.
Cookies are one of the things I could never get tired of eating. I often enjoy them with plant-based milk or tea, or sometimes coffee, which is actually the inspiration of this Vegan Coffee Cookies recipe.
Most of the time, I enjoy crunchy cookies more. But recently my ‘roommate’ is secretly calling for most soft, chewy cookies, and I think I got influenced a bit to crave some cakey cookies too. So these cookies are team “soft”.
I adapted one of Nutritious Delights’ recipe to make these cookies bestowed with a hint of coffee taste and the moorish, chewy texture.
4 Things out of 100 I know about these Coffee Cookies
- Slightly chewy and soft, easy to devour
- Surprisingly healthy with less oil and sugar
- Vegan, no eggs, no dairy, no animal products
- Perfect as snacks or desserts at any time of the day
Ingredients You Need for these Coffee Cookies
- Ground flaxseed
- Applesauce (See How to Make Applesauce)
- Cashew butter, or almond butter (See How to Make Nut Butter)
- Extra-virgin coconut oil
- Coconut sugar, or demerara sugar
- Salt
- Ground instant coffee powder (I use decaf here)
- Vanilla extract
- Oat flour
- Almond flour
- Tapioca starch
- Baking soda (bicarbonate of soda)
- Baking powder
- Walnuts
For substitutions, please take a look at “Frequently Asked Questions” section and the recipe card.
How to Make Vegan Coffee Cookies
Here is a quick walk-through. All details and exact measurement are in the recipe card at the end of this post.
- Preheat the oven to 175 °C (350 °F). In a small bowl, combine the ground flaxseed with water and Set aside.
- Mix the apple sauce, cashew butter, and melted coconut oil in a large bowl. Then add coconut sugar, salt, ground coffee powder, and vanilla extract to the bowl. Mix these all together until well combined. Then mix in the flax “egg,”
- Next, time to combine the dry ingredients. Add oat flour, almond flour, tapioca starch, baking soda, and baking powder. Stir everything together until all are fully incorporated.
- Finally, add chopped walnuts and stir them into the mixture evenly. Add a few extra on top for decoration.
- Use a spoon or a cookie scoop to portion out the dough into 2 tablespoons’ size each and place them onto the baking sheet. The dough should make approximately 10 small cookies. Slightly flat down the cookie dough with your palm and keep some space between each cookie.
- Place the baking tray into the preheated oven and bake the cookies for 10 – 12 minutes, or until they are dry to the touch but still slightly soft. Once done, transfer the baking sheet onto a wire rack to cool down for a few minutes before enjoying.
How to Store Vegan Coffee Cookies
Once the cookies have completely cool down, store them in an airtight container. They should last for a week.
Tips for Success
- Weigh your ingredients. It’s always better to use a kitchen scale than measuring cups to measure ingredients for the best precision.
- Mix ingredients evenly. Sometimes the devils are really in the details. Make sure to combine the ingredients evenly to keep all the cookies the same consistency.
- Don’t overbake. Since we want these cookies to stay slightly soft and chewy, it’s important to not bake them for too long. Keep an eye on them when they’ve been in the oven around 10 minutes.
- Too sticky to handle? Refrigerate the cookie dough. If the cookie dough is too sticky, cover the bowl and put them in the fridge for an hour or so. It should be easier to handle afterward.
Healthy Coffee Cake Cookies: Frequently Asked Questions
I don’t have applesauce, can I use other things instead?
I personally haven’t tried this recipe with another ingredient instead of applesauce. But I think mashed banana might work similarly, provided you don’t mind the banana taste in the final cookies. Applesauce is acutually super easy to make. See How to Make Applesauce)
Can I use peanut butter or another nut butter instead?
I recommend using cashew butter or almond butter here, mainly because they are more neutral in taste. But if you don’t mind a stronger nut flavour in your cookies, feel free to use peanut butter or another nut butter instead.
Do I have to use both baking powder and baking soda?
I’d say it’s best to use both because baking powder and baking soda work slightly differently. And if you skip one of them, the cookies won’t be as tall as they are in the picture. So only if you don’t mind the difference in looks and texture, you can just use either one of them.
Final Words
These coffee cookies are super delicious with a hint of coffee and the cakey, fudgy texture that captivate Mr. J and me. The applesauce and oat inside make them much healthier than common cookies and still sooooo tasty.
So…. I’m thinking, why not make more? (Running to the kitchen to make more) And I hope you will enjoy them as much as we do! (Yelling from far away)
X.—— Nora
More Vegan Sweet Snack Recipes:
Healthy Coffee Cake Cookies (Vegan, Gluten-free)
Ingredients
- 1.5 Tbsp ground flaxseed
- 2 Tbsp water
- 60 g applesauce, unsweetened* (1/4 cup)
- 60 g cashew butter, or almond butter** (1/4 cup)
- 1 Tbsp extra-virgin coconut oil, melted
- 35 g coconut sugar, or demerara sugar (1/4 cup)
- 1/8 tsp salt
- 2 tsp ground instant coffee powder, I use decaf
- 1/2 tsp vanilla extract
- 62 g oat flour, use gluten-free if necessary (1/2 cup + 3 Tbsp)
- 33 g almond flour, (1/3 cup)
- 1 Tbsp tapioca starch
- 1/4 tsp baking soda, bicarbonate of soda
- 1/4 tsp baking powder
- 4 Tbsp walnuts, chopped
Instructions
- Preheat the oven to 175 °C (350 °F). Line a baking sheet with a baking mat or baking paper.
- In a small bowl, combine the ground flaxseed with water and Set aside. This will create a flax “egg”.
- In a larger mixing bowl, add apple sauce, cashew butter, and melted coconut oil. Mix these wet ingredients together until fully combined.
- Then add coconut sugar, salt, ground coffee powder, and vanilla extract to the bowl. Mix these all together until well combined. Then mix in the flax “egg,”
- Next, add oat flour, almond flour, tapioca starch, baking soda, and baking powder. Stir everything together until all the dry ingredients are fully incorporated into the wet mixture.
- Finally, add chopped walnuts and stir them into the mixture evenly.
- Using a spoon or a cookie scoop, portion out the dough into 2 tablespoons’ size and place them onto the baking sheet. If the cookie dough is too sticky, cover the bowl and put them in the fridge for an hour or so. The dough should make approximately 10 small cookies. Slightly flat down the cookie dough with your palm and keep some space between each cookie.
- Place the baking tray into the preheated oven and bake the cookies for 10 – 12 minutes, or until they are dry to the touch but still slightly soft. Once done, transfer the baking sheet onto a wire rack to cool down for a few minutes before enjoying.
Video
Notes
- *Apple sauce: It’s basically cooked purée apple. You can use store-bought one or make your own. See How to Make Applesauce.
- **Cashew Butter: Here I recommend using cashew butter or almond butter because they are more neutral in taste. But technically, you can use any kind of nut butter (better runnier). Learn How to Make Nut Butter.
- Storage: Once the cookies have completely cool down, store them in an airtight container. They should last for a week.
- Adatped from Nutritious Delights
Vegan Whole Wheat Cinnamon Rolls (8 ingredients)
Easy Snicker Bars (Vegan + Wholesome!)
Moist Vegan Beetroot Chocolate Cake (Simple & Quick)
Vegan Pecan Pie
