Vegan Peanut Butter Espresso Cookies

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!

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 184kcal

Ingredients

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

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