Vegan Peanut Butter Espresso Cookies

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

Stack of cookies on plate next to glass of milk

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.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!

    We respect your privacy. Unsubscribe at any time.

    Cookies drizzled with glaze of platter

    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.)

    Cookies on plate next to glass of milk

    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

    A white plate holds several Vegan Peanut Butter Espresso Cookies

    Vegan Peanut Butter Espresso Cookies

    Erin Parker, The Speckled Palate
    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!
    5 from 1 vote
    Servings 30 cookies
    Calories 184 kcal
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes



    • 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

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • 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.


    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.


    Serving: 1cookieCalories: 184kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 1mgSodium: 153mgFiber: 1gSugar: 14g
    Keyword Christmas cookie, Christmas recipe, cookie recipe, espresso, peanut butter, vegan recipe
    Course Desserts & Sweet Treats
    Cuisine American
    Tried this recipe?Let us know how it was!

    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!

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.


    1. 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!!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating