What could be better to pair with your coffee than these Cinnamon Espresso Cookies? These cookies are healthy, vegan, and only slightly sweet. They are made with olive oil instead of butter, giving them a nice crumbly texture!
Today is Clean Monday (or Kathari Deftera in Greek) which marks the beginning of Greek Orthodox lent. On this day, and for the duration of lent, Orthodox Christians refrain from eating meat, eggs, and dairy. Essentially, we are on a vegan diet. While not everyone is able to follow this strict diet for the full duration of lent, Clean Monday is definitely one of the most important days and is observed by most.
This weekend, I meal prepped some vegan dishes to help get us through the week. Included in my meal prep was a batch of these cookies, because YUM!
These cookies remind me of a peanut butter cookie. Partly because I pressed them down with a fork making a design that is reminiscent of a peanut butter cookie. But also, because of their texture.
These cookies are made with olive oil (although you can substitute for another oil if you prefer). If you have baked with oil before, you know that it gives baked goods a crumbly texture. I quite like that! These cookies are soft and crumbly and oh-so delicious!
Making Cinnamon Espresso Cookies
Making these cookies is seriously easy to do. They mix up in one bowl making clean up super easy! Bonus! Mix everything up, scoop onto a baking dish, press down with a fork and bake! That’s essentially it.
I based these cookies on my Melomakarona recipe with a few tweaks. I added some instant espresso powder to the recipe to give these cookies a lovely coffee flavour. It is not an overpowering flavour but if you could always add more instant espresso powder if you want a strong flavour.
They are also only lightly sweetened. I like them this way but if you prefer a sweeter cookie, you can roll them in sugar before baking them!
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Cinnamon Espresso Cookies
- 1 1/2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 1/3 cup coconut oil
- 1/3 cup olive oil
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup flour
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, add the instant espresso powder and mix it with 1 tablespoon hot water to dissolve it. Add all of the remaining ingredients except the flour and mix well. Add the flour to the mixture and combine everything.
- Using a cookie scoop to ensure uniformity (or just a tablespoon if you do not have one), roll about 1 tablespoon of dough into a ball. Place it on a baking sheet leaving about 2 inches of space between cookies.
- Use a fork to press down and flatten it slightly creating a criss-cross pattern with the tines of the fork (as you would a peanut butter cookie).
- Bake for 15 minutes. Let them cool for 10 minutes on the tray as they will be too soft to remove when they are fresh out of the oven. The cookies will harden as they cool.