Vegan Peanut Butter Espresso Cookies

Name: Vegan Peanut Butter Espresso Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 cookies
Ingredients: ½ cup coconut oil; ¾ cup creamy peanut butter; ½ cup granulated sugar; ½ cup dark brown sugar; 1 teaspoon pure vanilla extract; 1 tablespoon white vinegar; 1 teaspoon baking soda; 1 ¾ cup all-purpose flour; 1 ½ teaspoon baking powder; ¾ teaspoon kosher salt; 1 tablespoon espresso powder; ½ cup granulated sugar; 1 tablespoon espresso powder; 8 oz. dark chocolate chips; 2 tablespoons coconut oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
30 cookies
Calories
184 kcal

Vegan Peanut Butter Espresso Cookies

Iris Warren

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A twist on the classic Peanut Blossom Cookies, these Vegan Peanut Butter Espresso Cookies are rich, crunchy and delicious. Vegan peanut butter and espresso cookies are drizzled with a chocolate espresso glaze that makes the cookies sing!

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Ingredients

Servings

Cookies

½ cup coconut oil , melted
¾ cup creamy peanut butter
½ cup granulated sugar
½ cup dark brown sugar
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
1 ¾ cup all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon kosher salt
1 tablespoon espresso powder

Sugar Espresso Mix

½ cup granulated sugar
1 tablespoon espresso powder

Chocolate Espresso Drizzle

8 oz. dark chocolate chips (I like 62%)
2 tablespoons coconut oil

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Instructions

Preheat the oven to 375°F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat.
In a large mixing bowl, cream the melted coconut oil and peanut butter together until the mixture is smooth.
Gradually add the granulated sugar and brown sugar to mix.
Add the vanilla extract, the vinegar and baking soda, then beat well.
Measure in the flour, baking powder, salt and espresso powder.
Blend until just mixed.
Shape dough into 1" balls in the palm of your hand, and roll in the sugar/espresso mix.
Transfer the dough to the prepared baking sheet, and press the cookies so they are flat.
Bake 10-12 minutes, or until the cookies are golden brown, then remove.
While the cookies bake, melt the chocolate and coconut oil together to create the glaze.
When the cookies have cooled, drizzle with the chocolate mixture and enjoy.

Notes

Do not refrigerate the dough before baking.
If the dough is extra crumbly and is not sticking together, add an additional tablespoon or two of melted coconut oil.
Recipe adapted from Peanut Blossom Cookies.

Nutrition Information

Show Details

Serving 1cookie Calories 184kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 1mg (0%) Sodium 153mg (6%) Fiber 1g (4%) Sugar 14g (28%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 184 kcal

% Daily Value*

Serving	1cookie
Calories	184kcal	9%
Carbohydrates	21g	7%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Cholesterol	1mg	0%
Sodium	153mg	6%
Fiber	1g	4%
Sugar	14g	28%