These are the BEST EVER Vegan Coffee Latte Cookies. The ultimate combination of chewy, gooey and utterly irresistible. Classic vanilla and coffee cookies loaded with dairy-free white and dark chocolate chunks, coated in dairy-free milk chocolate with a fun ‘coffee art’ decoration. Holy moly, these are a coffee lovers DREAM and completely vegan!!
Vegan Coffee Latte Cookies
Take your coffee cookie to the next level with these latte inspired cookies. A delicious vanilla and coffee speckled cookie, baked to perfection with crisp edges and a soft, gooey center, filled with dairy-free white and dark chocolate chunks, then coated in dairy-free milk chocolate with a white chocolate coffee art on top. They are not only absolutely delicious, but are so much fun to make!
Looking for more coffee recipes? Check out my: Vegan Coffee Cinnamon Rolls, Vegan Coffee Banana Bread, Vegan Coffee Cake and Vegan Blueberry Coffee Cake.
Why you’ll love this recipe
- Coffee shop vibes in every bite – each cookie is decorated to look like a decorative latte.
- A chocolate-filled surprise – a smooth, dairy-free dark or white chocolatey centre that makes every bite extra indulgent and gooey.
- 100% vegan – this recipe doesn’t use any animal derived ingredients, everything is plant based!
- Double the chocolate – coated in dairy-free milk chocolate for the ultimate, milky sweet treat!
- Latte art, but make it a cookie – beautifully decorated to look like your favourite coffee order, i’m obsessed!
- The perfect flavour pairing – the bold taste of coffee meets the sweetness of chocolate.
- Pick me up cookie – it’s the perfect pick-me-up for your coffee and sweet cravings, perfect served WITH a coffee, double the flavour.
- Perfect for coffee lovers – your favourite coffee and chocolate pairing in one irresistible cookie!
- Almost too pretty to eat – a fun and unique, eye-catching cookie that tastes just as good as it looks.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Coffee Latte Cookies
- Total Time: 1 hour
- Yield: 10–12 1x
- Diet: Vegan
Description
Try these irresistible Vegan Coffee Latte Cookies, loaded with chocolate chunks and topped with fun coffee art decoration.
Ingredients
Ingredients for the cookies
- 20ml of room temperature water
- 2 teaspoons of ground flaxseed
- 120g of dairy-free butter
- 150g of caster sugar
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
- 240g of plain / all purpose flour
- 1 heaped tablespoon of finely ground coffee
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of cornstarch / cornflour
- Dairy-free white and dark chocolate chunks (for the middle of the cookies)
Ingredients for the chocolate shell
- 250g of dairy-free dark / milk chocolate
- 50g of dairy-free white chocolate
Instructions
Method (cookies)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
- In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
- In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
- Sieve in the flour, ground coffee, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough ball, add in a square of dairy-free milk or white chocolate, then shape the dough over the chocolate to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
Method (chocolate shell)
- Add the dairy-free dark / milk chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Melt the dairy-free white chocolate until smooth and transfer into a piping bag and snip off the tip.
- Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
- Line a baking tray with grease proof paper. Spoon some of the milk chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
- Use a spoon to drizzle milk chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
- While the chocolate is still wet, pipe on the latte art decoration, using a skewer or tooth pick to drag it through (refer to video for example).
- Place into the fridge until the chocolate is set (approximately 10-20 minutes).
- Once set, serve and enjoy!
Notes
Store these cookies in an airtight / sealed container in the fridge. Allow to come to room temperature for 5 minutes to allow the butter to soften! Best enjoyed within 2-4 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: vookies
- Method: Baking
- Cuisine: American
