Who says you can’t have your coffee and dessert at the same time? Mocha Meringue Cookies are here to prove that wrong. Light, crispy, and loaded with that rich coffee flavor you crave, these cookies are your new best friend. Vegan? Yes. Delicious? Obviously. With every bite, you get a burst of espresso and a sweet, airy texture that’ll make you feel like you’re at a fancy café. So, forget the guilt trip; indulge in these decadent treats. Because why settle for a regular cookie when you can have coffee-infused meringue perfection?
Mocha Meringue Cookies
Vegan mocha meringue cookies that combine rich coffee flavor with a light, crisp texture—perfect for any sweet tooth.
Ingredients
- 1 cup aquafaba chickpea brine
- 1/2 cup powdered sugar
- 1 tbsp cocoa powder
- 1 tbsp instant espresso powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Beat aquafaba and a pinch of salt with an electric mixer until stiff peaks form.
- Gradually add powdered sugar, cocoa powder, and espresso powder while continuing to beat.
- Once everything is combined and stiff, add vanilla extract and beat for another minute.
- Spoon the mixture onto the baking sheet or pipe into small mounds.
- Bake for 60 minutes, then turn off the oven and let the cookies cool inside for another hour.
- Once cooled, enjoy your crunchy, mocha perfection.
Notes
Nutritional Values (Per Serving)
- Calories: 40
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
Vitamins & Minerals (Per Serving)
- Iron: 2%
- Calcium: 1%
- Vitamin C: 1%
- Folate: 1%
Flavor-Enhancing Tips
- Dip the bottoms in melted vegan chocolate for an extra indulgent touch.
- Add a sprinkle of cinnamon or espresso powder on top before baking for a bolder flavor.
- If you love the coffee kick, double the espresso powder for a stronger punch.
