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Vegan Coffee Cake Cookies Recipe

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★★★★★

4.7 from 522 reviews

These Vegan Coffee Cake Cookies blend the comforting flavors of cinnamon streusel topping with tender, cinnamon-spiced cookie dough. Soft, slightly crumbly, and drizzled with a simple vegan icing, they are perfect for breakfast, coffee breaks, or anytime you crave a delightful plant-based treat.

Ingredients

Scale

Cinnamon Streusel Topping

  • 1/2 cup (65g) all-purpose plain flour
  • 1/3 cup (65g) packed brown sugar
  • 3 1/2 tablespoons (50g) vegan butter, room temperature
  • 2 teaspoons ground cinnamon

Cookie Dough

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (95g) packed brown sugar
  • 2/3 cup (150g) vegan butter, room temperature
  • 2–4 tablespoons (30-60g) dairy-free yogurt or dairy-free milk, as needed
  • 1 teaspoon vanilla extract (optional)
  • 2 1/3 cups (290g) all-purpose plain flour, spooned and leveled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt (if using unsalted vegan butter)

Icing

  • 1 cup powdered sugar (icing sugar)
  • 2–4 tablespoons (30-60g) dairy-free milk, as needed

Instructions

  1. Make the cinnamon streusel topping: Combine the streusel ingredients in a small bowl and mix until the mixture resembles fine crumbs. Set it aside while preparing the cookies.
  2. Preheat oven and prepare baking sheets: Heat your oven to 350°F (180°C) and line 2-3 large baking sheets with parchment paper to prevent sticking.
  3. Mix cookie dough base: In a large bowl, beat the vegan butter with granulated sugar and brown sugar using a hand mixer or stand mixer until the mixture is fluffy and well combined.
  4. Add wet ingredients: Beat in 2 tablespoons of dairy-free yogurt and vanilla extract until fully incorporated.
  5. Add dry ingredients: Sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until combined into a slightly soft and tacky dough, not sticky.
  6. Adjust dough consistency if needed: If too sticky, chill the dough in the refrigerator for at least 10 minutes to firm up. If too dry, add a little more dairy-free yogurt and mix again.
  7. Shape the cookies: Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball gently with your palm or bottom of a glass.
  8. Prepare for topping: Arrange the cookies on the prepared baking sheets about 2 inches (5 cm) apart. Use your thumb, spoon, or a small lid to make an indent in the center of each cookie.
  9. Add streusel topping: Generously fill the indent in each cookie with the cinnamon streusel mixture. Spread any remaining streusel on a separate lined baking sheet.
  10. Bake: Bake in the preheated oven for 11-13 minutes. Remove the extra streusel after 8 minutes if baking alongside cookies.
  11. Cool the cookies: Let the cookies cool on the baking sheets placed over a wire rack. For softer cookies, transfer them to the wire rack after 10 minutes. The cookies may deflate slightly after baking; reshape gently if desired.
  12. Prepare the icing: In a small bowl, mix the powdered sugar with dairy-free milk until smooth. Adjust thickness by adding more sugar for thicker or more milk for thinner icing.
  13. Decorate: Once the cookies are fully cooled, drizzle the icing over them. Serve immediately or let the icing set before storing.
  14. Storage: Store cookies in an airtight container at room temperature for 2-3 days. For softer texture, place a slice of bread inside. For longer storage, refrigerate up to 2 weeks or freeze up to 2 months; bring to room temperature or warm briefly before serving.

Notes

  • Use dairy-free yogurt or dairy-free milk interchangeably depending on dough consistency; yogurt adds moisture and slight tanginess.
  • Spoon and level flour for accurate measurement to avoid dry or dense cookies.
  • Chilling dough helps manage sticky texture and makes shaping easier.
  • Reshaping cookies after baking is possible as they may puff and then deflate during cooling.
  • Storing with a slice of bread helps maintain cookie softness.
  • Vegan butter substitutes are essential to keep this recipe entirely plant-based.

Keywords: Vegan coffee cake cookies, cinnamon streusel cookies, vegan dessert, plant-based cookies, cinnamon cookies, vegan baking

Find it online: https://reemcook.com/vegan-coffee-cake-cookies-recipe/