Step into the world of vegan baking with these delectable oatmeal espresso cookies. Bursting with the rich flavors of espresso and oats, these cookies are the perfect treat for any time of day. With a soft, chewy texture and a hint of caffeine, they’re sure to become your new favorite indulgence.
Whether you’re a coffee lover looking for a new way to enjoy your favorite brew or simply craving a delicious snack, these vegan oatmeal espresso cookies are sure to hit the spot. I first tried these cookies during a trip to a cozy café in the city, and I was instantly hooked.
The combination of rich espresso and hearty oats creates a flavor profile that is both comforting and energizing. Now, whenever I need a little pick-me-up, I whip up a batch of these cookies and enjoy them with a steaming cup of coffee.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 tablespoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 4%
Vegan Oatmeal Espresso Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 tablespoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 4%
