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Cinnamon Espresso Cookies on a cooling rack.

Cinnamon Espresso Cookies

Herbs and Flour
These cookies are healthy, vegan, and only slightly sweet. They are made with olive oil instead of butter, giving them a nice crumbly texture!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 14 servings
Calories 138 kcal

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.

Nutrition

Calories: 138kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 55mgPotassium: 14mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword coffee cookies, cookies
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