Description
These Vegan Coffee Cake Cookies combine the comforting flavors of cinnamon, cardamom, and vanilla in a soft, chewy cookie topped with a buttery vegan streusel and drizzled with a creamy vanilla icing. Perfect for a cozy snack or dessert, these cookies feature a tender dough made with flax egg and plant-based ingredients, ensuring a delightful vegan treat.
Ingredients
Cookie Dough
- 1/2 cup vegan butter (room temperature)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 flax egg (1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tablespoons water)
- 1 teaspoon vanilla bean paste
- 1 1/2 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Streusel Filling
- 7 Tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup vegan butter (cold)
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
Vanilla Icing
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1 Tablespoon plant-based milk (or water)
Instructions
- Prepare flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and set aside until thickened, about 5 minutes.
- Cream butter and sugars: In a mixing bowl, combine room temperature vegan butter, sugar, and brown sugar. Using an electric mixer, cream them together until fluffy, about 2 minutes.
- Add flax egg and vanilla: Mix in the thickened flax egg and 1 teaspoon vanilla bean paste with the butter and sugar for about 30 seconds until combined.
- Combine dry ingredients and mix dough: Add 1 1/2 cups plus 2 tablespoons all-purpose flour, ground cinnamon, cardamom, baking powder, and salt to the bowl. Stir until a thick, soft cookie dough forms, starting crumbly but becoming soft with continued mixing.
- Chill dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or up to 24 hours for better flavor development.
- Make streusel filling: While dough chills, pulse 7 tablespoons flour, 1/4 cup brown sugar, 1/4 cup cold vegan butter, 1 teaspoon cinnamon, and 1/2 teaspoon cardamom in a food processor until crumbly and holds together. Alternatively, mash by hand with a fork.
- Preheat oven and prepare baking tray: About 10 minutes before dough is ready, preheat oven to 350°F (177°C) and line a baking tray with parchment paper.
- Scoop and shape cookies: Using a cookie scoop, form 11 evenly sized dough balls. Roll between palms and place on the lined baking tray. Press each ball down slightly and create a thumb-sized indent in the center, spreading the dough edges to enlarge the indentation.
- Fill cookies with streusel: Spoon about 1 tablespoon of streusel mixture into the center of each cookie indentation.
- Space and bake cookies: Ensure cookies are spaced at least 2 inches apart to allow spreading. Bake at 350°F for 13-15 minutes, avoiding overbaking to maintain chewiness.
- Cool cookies: Remove from oven and let cool on the baking sheet for 5 minutes. Shape edges if needed while warm, then transfer to a wire rack to cool completely.
- Make vanilla icing: Whisk together powdered sugar, 1/2 teaspoon vanilla bean paste, and 1 tablespoon plant-based milk until thick but drizzly. Adjust consistency with additional milk or sugar if necessary.
- Drizzle icing and serve: Drizzle the cooled cookies with vanilla icing using a spoon or small whisk. Let icing set for a few minutes before serving and enjoying these delicious vegan coffee cake cookies.
Notes
- Chilling the dough helps develop flavors and improve texture.
- You can prepare the streusel by hand if you don’t have a food processor.
- Do not overbake the cookies to ensure a chewy, tender texture.
- The flax egg acts as a vegan binder substitute for regular eggs.
- Use vanilla bean paste for a more intense vanilla flavor, but vanilla extract works as a substitute.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
