Best Mocha Cookies With Mocha Drizzle Vegan Recipes

Mocha Cookies With Mocha Drizzle (Vegan) image

Provided by Lalaloula

Categories Dessert

Time 27m

Yield 11 cookies

Number Of Ingredients 16

1/4 cup oil
1/4 cup sugar
1/8 cup brown sugar
1 tablespoon almond milk (I actually used hazelnut milk)
1 tablespoon strong coffee
1/2 tablespoon flax seed, ground
1 teaspoon cornstarch
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup powdered sugar
3 -4 teaspoons strong coffee
1/8 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional, for a more intense coffee flavour)

Steps:

Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
In a second bowl combine flour, cocoa powder, baking soda and salt.
Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
Allow drizzle to set and then store in an airtight container.

Nutrition Facts : Calories 125.4, Fat 5.5, SaturatedFat 0.8, Sodium 56.7, Carbohydrate 18.7, Fiber 1, Sugar 10.6, Protein 1.4

Mocha Cookies image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 cookies.

Number Of Ingredients 13

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

Steps:

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

Nutrition Facts :

Mocha Cookies image

Provided by kimbearly

Categories Dessert

Time 15m

Yield 36 serving(s)

Number Of Ingredients 12

1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar, Packed
1 egg
1 1/2 cups flour
2 tablespoons instant coffee, No crystals
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons vanilla
1 cup walnuts, Finely chopped
12 ounces semi-sweet chocolate chips

Steps:

Preheat oven to 350.
Cream butter.
Add both sugars and beat well.
Add egg and mix well.
Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
Mix well.
Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
Remove dough from refrigerator.
Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
Bake 12-15 minutes.
Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
When chocolate has softened, spread over top and sprinkle with balance of walnuts.
Remove to wire rack and cool.