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.