Coffee and Lemon Cream Cookies
moka coffee pot
A vibrant blend of lemon tang and coffee richness in soft, plant-based cookies layered with silky cream—sweet, bold, and slightly dramatic.
Prep Time 25 minutes mins
Cook Time 14 minutes mins
Total Time 39 minutes mins
Servings 12 servings
Calories 170 kcal
Cookies:
- 1 cup all-purpose flour
- ½ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup vegan butter softened
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
- 1 tbsp brewed espresso
- 1 tsp vanilla extract
- 1 tsp lemon zest
Lemon Cream Filling:
- ½ cup powdered sugar
- 1 tbsp lemon juice
- 2 tbsp vegan cream cheese or thick coconut cream
- ½ tsp vanilla
Preheat oven to 350°F (175°C). Line tray. Blast music. Channel domestic goddess energy.
Mix flour, coconut sugar, baking powder, salt in one bowl. Stay calm—baking is science, not sorcery.
In another bowl, beat vegan butter until creamy. Add flax egg, espresso, vanilla, and lemon zest. Stir like you mean it.
Gradually add dry ingredients. Mix until dough forms. Resist the urge to eat raw (we get it).
Scoop dough into small rounds. Flatten slightly. Place on tray with appropriate cookie social distancing.
Bake for 14 minutes. Let cool completely. Sip coffee while waiting and pretend it’s not killing you inside.
Mix filling ingredients until silky smooth. Spread between two cookies. Make cookie sandwiches that slay.
Optional: Dust with powdered sugar for flair. Serve with lemon tea or attitude.
Nutritional Values (Per Cookie)
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Calories: 170
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Total Fat: 7g
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Saturated Fat: 2g
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Carbohydrates: 24g
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Fiber: 1g
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Protein: 2g
💊 Vitamins & Minerals (Per Cookie)
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Vitamin C: 6%
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Calcium: 4%
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Iron: 5%
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Magnesium: 3%
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Vitamin B6: 2%
💁♀️ Notes & Tips
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Use Meyer lemons for a sweeter, flirtier citrus flavor.
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Add poppy seeds for visual sass and crunch.
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Chill the dough before baking for puffier cookies.
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Store in the fridge if you somehow resist eating them all.
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Pairs beautifully with iced espresso or lemony hot tea—and existential pondering.