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.
62goat flouruse gluten-free if necessary (1/2 cup + 3 Tbsp)
33galmond flour(1/3 cup)
1Tbsptapioca starch
1/4tspbaking sodabicarbonate of soda
1/4tspbaking powder
4Tbspwalnutschopped
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.