Vegan Coffee Cookies (Espresso Martini Cookies)
These vegan Espresso Martini Cookies are flavoured with ground espresso powder, a hint of vodka and sweet white chocolate to imitate the smooth flavours of this famous coffee cocktail, but in a delicious cookie form.
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Serves: 16
Calories: 338kcal
Ingredients
To make the cookies:
- 240 g dairy free butter* (cold and cut into cubes)
- 190 g soft light brown sugar
- 40 g golden syrup
- 3 tbsp vodka** (optional - see notes for how to exclude it)
- 1 tbsp vanilla extract
- 375 g plain flour
- 2 tsp ground espresso coffee powder***
- ¾ tsp bicarbonate of soda
- ¼ tsp salt
- 150 g vegan white chocolate chunks
To decorate:
- 100 g vegan white chocolate (melted)
Instructions
- In a mixing bowl beat the butter, sugar, golden syrup, vodka and vanilla with a wooden spoon until the mixture is light and creamy.240 g dairy free butter*, 190 g soft light brown sugar, 40 g golden syrup, 3 tbsp vodka**, 1 tbsp vanilla extract
- Note: As the butter will be quite solid you may find it easier to use a food processor or mixer to beat the mixture. At this stage the mixture may look grainy but once the flour has been added this will disappear.
- Add the flour, coffee powder, bicarbonate of soda and salt. Gently stir until just combined (don’t beat the mixture at this stage).375 g plain flour, 2 tsp ground espresso coffee powder***, 3/4 tsp bicarbonate of soda, 1/4 tsp salt
- Add the chocolate chunks. Stir to combine.150 g vegan white chocolate chunks
- Use a small ice cream scoop or a tablespoon to scoop 16 cookie dough balls out of the mixture. Roll them into smooth balls and place them onto a freezer-proof plate. Don’t flatten the dough balls, you want to leave them round so you get a nice chunky cookie.
- Freeze the cookie dough balls for 1 hour. This will help to achieve a thicker cookie and prevent the cookies from spreading out on the tray when baking.
- Whilst the cookie dough balls are in the freezer, preheat the oven to 175°C fan (195°C conventional / 385°F / gas mark 5) and line two large trays with non-stick baking paper. Don’t pre-heat your trays.
- Remove the cookie dough balls from the freezer and place them on the lined baking trays with plenty of space in between each cookie.****
- Bake straight away for 11 mins until they have started to colour slightly.
- Once baked, leave the cookies on the trays on the kitchen side for 10 minutes before transferring the cookies to a cooling rack.
- Once the cookies have cooled, drizzle some melted white chocolate over the top to create a zig zag effect.100 g vegan white chocolate
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: UK
* Use unsalted vegan dairy free block butter, not the spreadable margarine kind.
** The vodka is optional but if you choose to exclude it you’ll need to make a couple of revisions to the recipe. If you choose to exclude the vodka reduce the flour to 360g and freeze the cookie dough balls for 30 minutes rather than 1 hour before baking.
*** Don’t substitute for instant coffee in this recipe, use freshly ground beans or pre-packaged ground coffee.
**** If you don’t have enough space on your baking trays or in your oven to bake all of the cookies in one hit, place the spare dough in the fridge to keep it cool whilst you bake the first batch.
You can also fully freeze the dough balls at this stage if you only want to make a 1/2 batch - just place the spare cookie dough balls in a freezer proof bag, remove the air and seal it. If baking from completely frozen you’ll need to add a few more minutes to the baking time.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 338kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Sodium: 199mg | Fiber: 1g | Sugar: 22g | Net Carbohydrates: 39g
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