vegan espresso martini cookies
Recipe developed by Elizabeth Varga, @elizabeths_table Serves: 24 Prep Time: 15 minutes Refrigeration Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour 5 minutes
ingredients:
- 2 tablespoons ground flaxseeds + 4 tablespoons water 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt (if your butter is unsalted increase kosher salt to 1 ½ teaspoons)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup organic light brown sugar
- 3/4 cup organic granulated sugar
- 1 cup vegan butter, softened
- ¼ cup instant espresso powder
- 2 tablespoons vodka
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 2 bars Endangered Species Espresso Beans + 72% Dark Chocolate, roughly chopped
directions
- In a small bowl whisk together the ground flaxseeds and water to create a flax egg. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, beat the butter and both sugars until combined.
- Add in the flax eggs, vodka, espresso powder, vanilla, and almond extract. Beat again until combined.
- Add flour in two batches, mixing between each addition.
- Add the Endangered Species Espresso Beans + 72% Dark Chocolate and mix well.
- Refrigerate the dough for 30 minutes. Meanwhile, preheat the oven to 350°F.
- Scoop the dough onto parchment-lined baking sheets, leaving several inches of space between each cookie.
- Bake for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
