If your soul needs a hug and caffeine, meet your new edible therapist: Coffee and White Chocolate Cream Cookies.
They’re sweet, bold, and basically the rom-com of desserts—with a little edge and a whole lot of indulgence.
The cookie snaps, the cream melts, and the white chocolate? It flirts with your taste buds like it knows it’s hot.
This recipe is plant-based, fuss-free, and scandalously irresistible.
Make a batch, hide half, and pretend you “forgot” to offer them to guests.
Coffee and White Chocolate Cream Cookies
Deliciously soft vegan cookies infused with coffee, filled with a silky white chocolate cream, and made to boost moods immediately.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan butter
- ⅓ cup powdered sugar
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
For the White Chocolate Cream:
- ½ cup vegan white chocolate chips
- 2 tbsp coconut cream
- ½ tsp vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line your baking tray with parchment. Don’t skip it unless you like scrubbing.
- In a bowl, whisk together flour, cornstarch, baking powder, and salt. Act like you have it all together.
- In a separate bowl, beat vegan butter and powdered sugar until smooth. Add coffee, vanilla, and milk. Stir like a woman on a mission.
- Fold dry ingredients into wet. Mix until dough forms and smells like the promise of joy.
- Scoop dough into small balls. Flatten them slightly, because flat bottoms are beautiful too.
- Bake for 12 minutes until edges are slightly golden. Let cool—no touching, even if they look irresistible.
- Melt white chocolate chips with coconut cream over low heat. Stir in vanilla and salt.
- Once cookies are cool, spread or pipe cream onto half. Top with the rest like it’s a cookie sandwich marriage.
- Chill briefly to set the cream. Or devour immediately and embrace the mess.
- Garnish with a dusting of cocoa or espresso powder for a dramatic final flourish.
Notes
🧬 Nutritional Values (Per Cookie)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
💊 Vitamins & Minerals (Per Serving)
- Calcium: 4%
- Iron: 5%
- Magnesium: 3%
- Vitamin E: 4%
- Folate: 2%
💁♀️ Tips & Notes
- Use strong brewed espresso for a bolder hit if instant isn’t your thing.
- Swap coconut cream with cashew cream for a silkier texture.
- Store leftovers in the fridge. Just kidding—there won’t be any.
- Add crushed espresso beans on top for crunch and class.
- Pairs well with oat milk lattes and zero responsibilities.
