Espresso Walnut Butter Cookies
Vegan espresso walnut butter cookies packed with bold coffee flavor and crunchy charm. Perfect for powering through drama, deadlines, or your next breakup.
Ingredients
- 1/2 cup walnut butter smooth, sassy, and ready
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp brewed espresso cooled
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 tsp baking soda
- Pinch of sea salt
- Optional: chopped walnuts or vegan chocolate chunks for flair
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a bowl, mix walnut butter, coconut sugar, maple syrup, espresso, and vanilla until scandalously smooth.
- Stir in almond flour, baking soda, and salt.
- Fold in chopped walnuts or chocolate chunks if you’re feeling spicy.
- Scoop dough into 12 equal balls, flatten slightly on the tray.
- Bake for 10–12 minutes or until golden and slightly firm.
- Let cool on the tray for 5 minutes before transferring to a wire rack (or your mouth).
Notes
🔬 Nutritional Info (Per Cookie)
- Calories: 145
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
🌱 Vitamins & Minerals (Per Cookie)
- Magnesium: 6%
- Iron: 5%
- Vitamin E: 4%
- Zinc: 4%
- Folate: 3%
💡 Tips & Notes
- Chill dough for 15 minutes if it’s too sticky—like that one friend you regret texting back.
- Want a crunchier cookie? Bake for an extra minute or two, but don’t ghost them in the oven.
- Drizzle with melted dark chocolate for glam drama.
- Store leftovers in an airtight container, or your purse—you do you.
- Dunk in coffee for the ultimate power move.