The Speckled Palate

December 11, 2015

Vegan Peanut Butter Espresso Cookies

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This post is sponsored by Imperial SugarDixie Crystals and Bob’s Red Mill. I received I received free product as a part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own.

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!

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!

Valorie and I got together again to create a recipe together… but instead of making coffee cocktails like the last time, we decided it was time to bake.

Upon assessment of my previous recipes for The Sweetest Season, I thought a vegan cookie was something that needed to be made and knew I wanted to pair peanut butter with espresso, as a caffeine-fueled cookie sounded quite delightful.

We discussed it, and Valorie agreed wholeheartedly. Then she came over one evening, and we got to baking.

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!

Lady Baby reached into the cookie jar and ate a biscotti while we were working on this dough, which is a riff on my Peanut Blossoms, one of the most popular cookies found this season. I feel like everyone makes those at some point because they’re tasty and easy… and I wanted to take that same idea and make it vegan.

Turns out, it wasn’t much of a challenge.

And turns out, vegan cookies are quite delicious.

(“DUH,” said everyone.)

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!

These cookies are bursting with peanut butter and espresso flavor. They’re crisp and super easy to eat. (They fall apart beautifully in your mouth!)

Oh, and they’re vegan. And they have a little bit of chocolate, too.

What’s not to love?

A stack of Vegan Peanut Butter Espresso Cookies is served with non-dairy milk; shown with a Pinterest text overlay

Vegan Peanut Butter Espresso Cookies
Yield: 30 cookies

Vegan Peanut Butter Espresso Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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!

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 unbleached 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

  1. Preheat the oven to 375°F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat.
  2. In a large mixing bowl, cream the melted coconut oil and peanut butter together until the mixture is smooth.
  3. Gradually add the granulated sugar and brown sugar to mix.
  4. Add the vanilla extract, the vinegar and baking soda, then beat well.
  5. Measure in the flour, baking powder, salt and espresso powder.
  6. Blend until just mixed.
  7. Shape dough into 1" balls in the palm of your hand, and roll in the sugar/espresso mix.
  8. Transfer the dough to the prepared baking sheet, and press the cookies so they are flat.
  9. Bake 10-12 minutes, or until the cookies are golden brown, then remove.
  10. While the cookies bake, melt the chocolate and coconut oil together to create the glaze.
  11. 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:

Yield:

30 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 184 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 153mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.

Peanut butter and espresso: Is this a good combination for you?

Want to join in on this celebration of butter, sugar, flour and holiday ingredients? We’ll be baking and sharing our new cookie recipes until Saturday! Head on over to The Sweetest Season landing page to get the details, and I’ll see y’all back here tomorrow for my last new cookie recipe of the season!


2 Comments

  1. Megan - The Emotional Baker

    Vegan cookies are the best – especially when they include awesome flavor combos like these! I don’t think I’ve ever had a pb/coffee combo before – yum!

  2. Leslie @ Bessie Bakes

    Oh wow, peanut butter and espresso?!!!!! What an awesome and unique combo. I love that you used coconut oil too. Chocolate, espresso, and peanut butter just might be my new favorite blend. Can’t wait to bake these babies up!!!

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