Frosted Delight Mocha Whisper (Print Version)

Soft, chocolate-infused vegan cookies with an espresso glaze for a sweet, energizing twist.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup coconut oil, melted (or vegan butter, melted)
07 - 3/4 cup light brown sugar, packed
08 - 1/4 cup oat milk (or any plant-based milk)
09 - 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
10 - 2 teaspoons pure vanilla extract

→ Frosting

11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons strong brewed espresso, cooled
13 - 1 tablespoon plant-based milk
14 - Pinch of salt

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, whisk melted coconut oil and light brown sugar until smooth and combined.
04 - Add oat milk, dissolved espresso mixture, and vanilla extract to the wet ingredients. Whisk until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture until a soft, cohesive dough is formed.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing at least 2 inches apart.
07 - Bake in the preheated oven for 10 to 12 minutes, until the cookies are set yet still soft.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Whisk together powdered sugar, cooled espresso, plant-based milk, and a pinch of salt until smooth and pourable.
10 - Once cookies have fully cooled, drizzle or spread frosting over each cookie. Let the frosting set before serving.

# Expert Advice:

01 -
  • Soft, fudgy centers that feel indulgent even though they're completely plant-based.
  • The espresso glaze adds a sophisticated coffee kick without overwhelming the chocolate.
  • Ready from start to finish in under an hour, and honestly pretty hard to mess up.
02 -
  • If your frosting is too thick, add a few drops of plant milk; too thin, add a pinch more powdered sugar—you're looking for pancake batter consistency.
  • Don't skip sifting the powdered sugar for the frosting; lumps will refuse to dissolve and you'll end up with grainy glaze.
  • These cookies are actually better the next day when flavors deepen and the texture becomes almost brownie-like if you store them in an airtight container.
03 -
  • Using melted coconut oil instead of solid butter or shortening creates a naturally softer cookie that stays tender even after cooling.
  • If your espresso is too strong or your cocoa too bitter, add an extra tablespoon of brown sugar to the wet mixture—sweetness rounds out intense flavors.

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