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!
Ingredients
- 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
Instructions
- 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.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 138kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 55mgPotassium: 14mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 11mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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