These vegan cookies are a symbiosis of aromatic, tart coffee and sweet white chocolate. The maple sirup adds a nice caramelly note. They are the perfect little treat for the afternoon, maybe with a latte or a cup of plant milk. They also make a good little present for a friend or loved one. Since you can cut the cookies and mold the chocolate in any shape you like they can be personalized easily.
I used a gluten-free all-purpose flour mix to make them lowFODMAP (which is great for IBS sufferers), but I think you can use regular flour the same way if you don't need to make the cookies gluten-free.
For the coffee powder I did not use instant coffee but instead ground some espresso beans.
INGREDIENTS (About 16 cookies)
170g glutenfree all-purpose flour mix
1 heaped tsp coffee powder
a pinch of salt
30g sunflowerseed oil
40g vegan butter
50g maple sirup
1 espresso shot
100g vegan white chocolate
Preheat the oven to 180°C.
Spread a baking paper on a baking tray.
Mix all the dry ingredients in a big bowl (except for the white chocolate, we will use it in the end for decoration!)
Add all the wet ingredients and mix very well until a soft dough forms. It should not be brittle, but also not so soft that you can't cut out cookies. If it is too brittle, just add more vegan butter. If it is too soft, simply add more flour.
Sprinkle some flour on your work surface as well as on the dough and roll out the dough so that it is less than 5 millimeters thick. Check out the picture below for reference.
Grab your favorite cookie cutter and cut out the cookies until there is no dough left.
Transfer all the cookies to the baking tray and bake for 15 min.
Let them cool down until they are just a bit warm and either stick individual pieces of white chocolate onto them like in the picture or melt the chocolate first and pur it in a cute mold, let it harden and then add it to the cookies. You can be really creative here!
Serve & enjoy!