When two desserts collide, cookies meet Tiramisu! These are the best Vegan Tiramisu Cookies, thick and chewy cookies are filled with coffee, with a hidden dark chocolate filling, topped with a smooth whipped mascarpone style cream that’s dusted with cocoa powder, making them taste like a slice of Tiramisu. These big and soft cookies just burst with delicious flavour, you’ll love them!
Vegan Tiramisu Cookies
My favourite dessert of all time is Tiramisu. Tiramisu is a classic Italian dessert known for its creamy texture and layers of coffee and creams. The name tiramisu means “pick me up” in Italian, which refers to its combination of coffee and sweetness. I love tiramisu, so much so that I have made many tiramisu inspired recipes on my website! I simply love the combination of dunked ladyfingers with coffee and smooth cream. This tiramisu cookie recipe takes all the flavour elements of a classic tiramisu dessert but turned into scrumptious cookies! If you’re a coffee lover, or simply love a tasty frosted cookie, you are going to love this recipe! They are vegan, free from egg and dairy, and are easy to make!
Looking or more tiramisu recipe? Check out my:
- Vegan Tiramisu Brownies
- Fresh Vegan Orange Tiramisu
- Vegan Blueberry Crumble Cheesecake
- Viral Vegan Pistachio Tiramisu
- Vegan Tiramisu Cheesecake
Why you’ll love this recipe:
- Full of coffee: Just like tiramisu, these cookies are loaded with coffee flavour. The cookie features coffee granules for a truly rich and flavourful cookie.
- Fully vegan: This recipe is 100% vegan and doesn’t contain and animal derived ingredients!
- Hidden chocolate core: Each cookie has a hidden chocolate core, which when eaten warm… melts and is super gooey!
- Perfect texture: Soft on the inside, crisp on the edges, finished with a creamy swirl of mascarpone style frosting and a light cocoa dusting. Each bite is a delightful combination of soft and chewy.
- Crowd-pleasing:These cookies look stylish with their cocoa-dusted swirls and dark coffee cookie, and they’ll disappear fast at occasions / gatherings – vegan or not, they’re delicious for all!
- Easy to make: Cookie dough made in one bowl, frosting made in another bowl… and a sieve for dusting! It’s as simple as that! Plus they only take 10-12 minutes to bake!
Layers of a vegan tiramisu cookie
Here’s a little breakdown of the layers of my delicious vegan tiramisu cookies (full recipe in the recipe card at the bottom of the page).
- Cookie: A simple ‘one bowl’ sugar cookie which is filled with coffee granules and dark brown sugar for a rich, coffee vibe. It also contains a hidden dark chocolate filling which is truly decadent!
- Frosting: A simple frosting, inspired by mascarpone features vegan butter, cream cheese, vanilla, icing sugar and a splash of lemon juice to kick the sweetness and add a-little zing!
- Cocoa: It wouldnt be a tiramisu cookie without a dusting of rich cocoa powder on top. Add to a sieve and dust over the cookie before serving. Perfection!
How to store and freeze
- Storage: Place the frosted tiramisu cookies in an air-tight / sealed container. Store in the fridge for up to 3-5 days. Unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days.
- Freeze the cookie dough: You can make the cookie dough, scooping into 40g balls then place on a lined tray to freeze for 10 minutes then transfer to an air-tight / freeze proof container, freeze for up to a month! When you want a cookie, thaw the cookie dough balls in the fridge for 6 hours, preferably overnight and proceed with the cookie recipe as written in the recipe card.
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 , TikTok and Facebook! 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!
Print
Vegan Tiramisu Cookies
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the BEST Vegan Tiramisu Inspired Cookies, with a soft and chewy coffee cookie with a hidden, melted dark chocolate core, topped with a mascarpone inspired frosting and finished with a dusting of cocoa powder.
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 70g of caster sugar
- 70g of dark brown sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 10g of ground coffee / fine coffee granules
- 1 bar of dairy-free dark chocolate (150g)
Ingredients for the mascarpone style frosting
- 100g of dairy-free butter (I use Flora Plant Butter)
- 40g of dairy-free cream cheese (I use Violife)
- 350g of icing / powdered sugar
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla bean paste / vanilla extract
- Dairy-free milk (if needed)
Ingredients for the dusting
- 30g of cocoa powder
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and both sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and coffee granules. Mix until just combined. It will make a thick coffee 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 and press a chunk of some dark chocolate (optional) 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 with space in-between (leave the dough in balls, don’t press them down as they will spread 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 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.
- You can enjoy them after 10 minutes with a gooey chocolate middle, or make them into the ultimate tiramisu cookie with a creamy mascarpone style frosting.
Method (mascarpone frosting)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until light and creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the vanilla and lemon juice. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy. If it ever looks like it’s split, add some more chunks of butter to get it to the right consistency .
- Transfer into a large piping bag with a round tip nozzle fitted.
- Pipe a swirl of the frosting in a swirl on top of each cookie (refer to photos for reference).
- Add some cocoa powder into a sieve, dust each cookie with cocoa powder.
- Serve and enjoy!
Notes
Storage: Place the frosted tiramisu cookies in an air-tight / sealed container. Store in the fridge for up to 3-5 days. Unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days.
Un-frosted cookies can be enjoyed warm, just allow them to cool for 5 minutes before enjoying.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: italian
Best cookies ever!!!
Author
So kind 🙂 Soooo happy you enjoyed lovely xx
Thank you so much!!