Plant-based coffee cake cookies
Introduction
As we are getting close to the cozy atmosphere of winter, I have created the perfect coffee-cake cookies that are the perfect sweet treat to enjoy with a cup of hot coffee or peppermint tea.
Unlike typical ‘coffee-cake’ desserts that do not even include coffee in the recipe, I have incorporated the aromatic flavors within the icing sugar of this recipe. Not to mention, these cookies are suitable for anyone and everyone because they are 100% plant-based (vegan) but are still incredibly tasty. I can attest that even meat-eaters will love this as my Dad gobbled down two of these buttery, delectable cookies after dinner the other night.
If you are looking for the best ever dessert, make these coffee-cake cookies as I am certain they will satisfy any sweet tooth or even midday snack!
Scroll down to find the in depth recipe.
Ingredients
Cookie Base →
½ cup vegan butter room temperature
½ cup granulated sugar
¼ cup coconut sugar
1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tbsp water)
1 teaspoon vanilla extract
1 ½ cups+ 2 Tablespoons all-purpose flour
1 tsp ground cinnamon
½ tsp all-spice
½ tsp baking powder
¼ tsp salt
Streusel topping →
5 tbsp oatmeal flour (grounded up oatmeal into flour texture)
2 tbsp coconut sugar
2 tbsp vegan butter cold
½ tsp cinnamon
¼ tsp all-spice
Coffee-vanilla icing →
½ cup powdered sugar
1 tbsp instant coffee
½ teaspoon vanilla extract
1 Tablespoon plant-based milk or water (add more or less if needed; should drop slowly off the spoon)
Method
Line a baking tray with parchment paper and preheat the oven to 350 F or 176 C.
In a large bowl, cream together softened vegan butter, granulated sugar, and coconut sugar until thick & fluffy (around 2 minutes).
Pour the vanilla extract and flax egg into the vegan butter and sugar mixture, cream everything together until incorporated (around 1 minute).
In a separate medium bowl, mix together all-purpose flour, cinnamon, all-spice, baking powder, and salt.
Pour the dry ingredients into the wet ingredients, mix until combined.
Place the cookie base into the fridge while you prepare the streusel topping.
In a small bowl, add oatmeal flour, coconut sugar, vegan butter, cinnamon, and all-spice.
Using a whisk or mixer, combine all ingredients until you get a crumbly texture.
Take the cookie base out of the fridge and form into even-sized round balls. Place onto a lined baking tray.
Using your fingers or the back of a spoon, make a dent in the middle of each cookie ball.
Place prepared streusel topping within each dent of the cookie (don’t be shy, put some more!!!)
Bake cookies in preheated oven for around 15 minutes (or more depending on the texture of the cookies; but do not over bake)
While the cookies are baking, prepare the coffee-vanilla icing by mixing together icing sugar, instant coffee, vanilla extract, and plant-based milk in a small mixing bowl. Note: Adjust the icing sugar and plant based milk ratio to reach desired texture. The icing should drip of the spoon slowly, and be quite thick in consistency)
When the cookies are ready, take them out of the oven and let it rest for 5 minutes on the baking tray.
After 5 minutes, place the cookies onto a wired rack for 10 to 15 minutes until cool.
Drizzle the coffee-vanilla icing atop each cookie and dig in with family & friends!
