Vegan Espresso Almond Cookies: Easy Recipe for Coffee Lovers

Craving a treat that’s both sophisticated and satisfying?

Look no further! These Vegan Espresso Almond Cookies are incredibly delicious, surprisingly easy to make, and guaranteed to impress. Imagine the rich, deep flavor of espresso perfectly balanced with the nutty crunch of almonds – all in a delightfully tender cookie that’s completely vegan. Ready to bake up some magic?

Why You’ll Love It

• The irresistible combination of bold espresso and toasty almond flavors.
• A delightfully chewy texture with a satisfyingly crisp edge.
• Incredibly easy and quick to make, perfect for busy weeknights or last-minute cravings.
• They’re naturally vegan, making them a great choice for everyone.
• Elegant enough for special occasions, yet simple enough for everyday enjoyment.

What Makes This Recipe Unique?

What sets these cookies apart is the combination of ground espresso powder with almond flour. This isn’t just about adding a little coffee flavor; the espresso intensifies the overall richness, creating a depth of flavor that’s truly addictive. The almond flour, meanwhile, gives these cookies a beautifully tender crumb while keeping them gluten-free (if you use certified gluten-free flour) and adds extra flavor.

Ingredient List

• 1 cup (120g) almond flour
• ½ cup (60g) all-purpose flour (or gluten-free blend)
• ½ cup (100g) granulated sugar
• ⅓ cup (60g) light brown sugar, packed
• ¼ cup (60ml) vegetable oil
• 2 tablespoons espresso powder (This is the key to that rich coffee flavor!)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (50g) sliced almonds, plus extra for topping
• 2-3 tablespoons plant based milk (almond, soy or oat), if needed

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, brown sugar, espresso powder, baking soda, and salt.
3. Add the vegetable oil and vanilla extract to the dry ingredients. Mix until a crumbly dough begins to form.
4. Add plant based milk, one tablespoon at a time, mixing in between, only if the dough is to dry. We are looking for a dough that holds together.
5. Gently fold in the sliced almonds.
6. Using a tablespoon or cookie scoop, form the dough into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
7. Optional, place a couple of sliced almonds on top of each cookie for decoration.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take these cookies to the next level? Here are a few ideas:

• Chocolate Drizzle: Once the cookies are cooled, drizzle melted vegan dark chocolate over the top.
• Espresso Glaze: Mix 1 tablespoon of espresso powder with 2 tablespoons of powdered sugar and enough water or plant-based milk to make a smooth glaze. Drizzle over the cooled cookies.
• Sea Salt Sprinkling: A tiny sprinkle of flaky sea salt on top can enhance the flavor beautifully.

Expert Tips

• Use good quality espresso powder for the best flavor. Don’t substitute with instant coffee, it’s not the same.
• Make sure the oven is fully preheated before baking for even cooking.
• Avoid overbaking. The cookies should be slightly soft in the center when you take them out of the oven; they will firm up as they cool.
• If your dough seems too dry, add one teaspoon of plant-based milk at a time until the dough comes together.
• Let the cookies cool completely before storing them to prevent them from becoming soggy.

Frequently Asked Questions (FAQs)

• Can I substitute the almond flour? You could use other nut flours like hazelnut or walnut, but it will slightly alter the taste and texture. A 1:1 gluten-free flour blend is a good substitute if you don’t need the nuttiness.
• Can I use instant coffee instead of espresso powder? It’s not recommended. Espresso powder has a much more intense and concentrated flavor that is needed for this recipe.
• How should I store these cookies? Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Can I make the dough ahead of time? Yes! You can prepare the dough, wrap it tightly, and store it in the refrigerator for up to 2 days or freeze it for longer. Bring to room temperature before baking.
• Can I use a different type of oil? Yes, you can use melted coconut oil, or light olive oil.

Variations and Customization Options

Feel free to get creative with these cookies!

• Add some spice: A pinch of cinnamon or cardamom would add a nice warmth.
• Change the nut: You can try other nuts like chopped hazelnuts or walnuts.
• Add some zest: A bit of orange or lemon zest would be delightful.

Serving Suggestions

These vegan espresso almond cookies are perfect with a cup of hot coffee or tea. They also make a lovely addition to a dessert platter or a thoughtful homemade gift. Enjoy them on their own, or alongside a scoop of your favorite vegan ice cream.

Conclusion

These Vegan Espresso Almond Cookies are a treat you absolutely deserve! They’re incredibly flavorful, satisfyingly chewy, and surprisingly easy to make. So, what are you waiting for? Get baking and share your photos with us! Don’t forget to subscribe to our newsletter for more delicious recipes.