When you’re in the mood for cookies and you want something different, why not try Ashlee, author of The Little Foxes’ new recipe. Ashlee is a lovely young lady who has already contributed to VBU! see her original post here for Creamy Chilled Farro with Asparagus. She’s the manager for the Vegucated Schoolhouse Community, write guides on going vegan for Vegucated, and write for Ecorazzi. Check out The Little Foxes on a plethora of media channels: The Little Foxes, Twitter, Facebook, Instagram, and Pinterest. Welcome back Ashlee!
Blog friends, it’s Tuesday. And while I write this with a heavy heart, grieving for the people and animals in Oklahoma who have lost so much, I figure we all can use a little happiness in the form of good old fashioned sugar. Today isn’t just Tuesday’s Cookie, y’all, it’s also a very exciting day because my very first cookie order is going out. I didn’t launch a cookie making bizness or anything, but a sweet, wonderful friend found out that her client was vegan and wanted to send her a special ‘thanks for your business’ gift. So, she kindly reached out to have me bake some cookies to send.
Espresso Cafe Crisps
- Yields: 28 2 inch cookies
- Prep Time: 10 minutes
- Cook Time: 12 – 15 minutes
Ingredients:
- 2 cups whole wheat all-purpose flour
- 2/3 cup vegan powdered sugar
- 1/2 cup packed brown sugar
- 1 cup coconut oil, melted
- 1 tbsp vanilla extract
- 3 tablespoons instant coffee or espresso, powdered (I prefer the latter for a stronger, bolder taste)
- Optional: 2 tbsp cocoa powder, if you like more of a mocha flavor
- 2 teaspoons cinnamon, to taste
- 1/2 tsp baking powder
- 1/4 tsp salt, to taste
- 1/4 granulated vegan sugar, to coat cookies
Assembly:
- Preheat your oven to 350F degrees and prepare two baking sheets with parchment or a silpat liner.
- In a large bowl, whisk together the flour, 1 tsp of cinnamon, baking powder, salt, powdered sugar, brown sugar, espresso powder, and cocoa (if using).
- In a separate bowl, melt the coconut oil (either at room temperature or gently in the microwave or a double boiler) with the vanilla extract.
- Combine the melted vanilla coconut oil mixture in to your dry mixture and stir until fully assimilated. Dough should be stiff and thick.
- In a separate dish, combine the granulated sugar and remaining 1 tsp of cinnamon and combine.
- Pinch dough in to balls that are about 2 tbsp worth, and roll in the cinnamon sugar mixture until covered.
- Space coated dough balls evenly on your baking pans and press firmly with your palm to make cookies flat, about a 1/4 inch thick (this will make for a cookie that is crispy on the outside with just the right amount of chewiness in the middle).
- Place in the oven and bake for 12 – 15 minutes (depending upon your oven) until the whole house smells like coffee and the ends of the cookies are gently browned and crisp.
- Remove and place on a rack or counter to cool. Serve with spiked coffee or, better yet, crowning your favorite vegan gelato (if you do this, press the dough even thinner before baking, so it’s like a wafer).
