These Vegan Tiramisu Cookies are the perfect treat made with coffee-infused dough, creamy cashew frosting, and a touch of cocoa. This recipe brings the classic Italian dessert into a plant-based delight with a delicious twist.
Inspired by my tiramisu overnight oats which I often enjoy for my breakfast, this tiramisu cookie recipe is dairy-free, egg-free, and packed with irresistible flavor.
What is tiramisu
Tiramisu is an Italian dessert where ladyfingers are dipped into brewed espresso and then layered with mascarpone frosting and dusted with cocoa powder.
However, I recreated a cookie version of tiramisu which turned out to be the best tiramisu cookies. These are equally delicious and a great way to enjoy the traditional Italian dessert.
Why you will love this recipe
Easy and Quick
Plant-based and healthy
Few simple ingredients
Oil Free and can be made gluten-free
Ingredients
Ingredients notes
Oat flour – I like to bake my desserts with oats and oat flour so as to make them fiber-rich and nutritious.
Almond flour – This adds to the flavor and texture.
Cashew nuts – I made the frosting with cashew nuts and it turned out thick and creamy yet healthier.
Coffee powder – I brewed instant coffee powder but you may use instant espresso powder too.
Chia seeds – This adds fiber and it’s a great egg substitute for baking.
Maple syrup – Even though brown sugar adds perfect sweetness I love the caramelized taste of maple syrup.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I brewed coffee powder in ¼ cup hot water and kept it aside.
Secondly, in a large mixing bowl, I combined oat flour, almond flour, baking powder and salt. Then, I mixed it well making sure there were no lumps.
Next, I stirred in brewed coffee, soaked chia seeds, maple syrup and vanilla extract.
Thereafter, I whipped it into a batter and scooped 12 cookies on the prepared baking sheet.
Afterwards, I placed it in the middle rack of the oven and baked for 30 minutes. Once, done, I took out the lined baking sheet and let the cookies cool completely at room temperature. As they cool down, they leave the parchment paper and becomes easier to handle.
In the meanwhile, I blended cashew nuts, almond milk, maple syrup and vanilla extract until smooth and creamy.
Once they were cool, I spooned out the cashew frosting on each of them.
Lastly, I dusted them with cocoa powder.
Serving tips
These taste excellent on their own. However, pair them with your choice of milk or latte.
Storage tips
These tastes best when served the same day. However, the leftovers can be refrigerated in a container for 2-3 days. They become soft but they still taste delicious.
You may also bake them ahead of time and keep the frosting ready. Assemble when ready to serve.
Expert tips
- It is important to use high-speed blender for the smooth and creamy frosting.
- Cover the top of the cookies only after they cool down and start to leave the sheet.
- Most importantly, let the batter rest for 5-7 minutes at room temperature for it to thicken and absorb extra moisture.
To make these gluten-free, use certified gluten-free oat flour.
I made these without oil or butter or heavy cream and these are refined sugar-free too. Hence these are healthy.
More related recipes
Chocolate chip cookies
Blueberry cookies
Almond butter cookies
Matcha cookies
Garbanzo cookies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Tiramisu Cookies
Ingredients
cookies
- 1 cup oat flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp chia seeds (soaked in 1/4 cup warm water)
- 1/2 tbsp instant coffee powder (brewed in 1/4 cup warm water)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
frosting
- 1/2 cup heaped raw cashew nuts (soaked and drained)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 5 tbsp unsweetened almond milk
dusting
- 1-2 tbsp unsweetened cocoa powder
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a large cookie sheet with a parchment paper. Keep it aside.
- In a large mixing bowl, combine oat flour, almond flour, baking powder and salt.
- In the same bowl, stir in soaked chia seeds, brewed coffee, 1/2 cup maple syrup and 1 tsp vanilla extract.
- Whip it into a batter and let it rest at room temperature for 4-5 minutes so as to thicken a bit. The consistency of the batter would be thick but not doughy.
- With the help of a medium-sized cookie scoop, drop 12 cookies on the prepared baking sheet. Do not flatten them at this stage.
- Place it in the middle rack of the oven and bake for 30 minutes.
- Once done, place it on a flat counter. Let the cookies cool down at room temperature in the cookie sheet itself without disturbing.
- In the meanwhile, in a blender, combine, cashew nuts, almond milk, 2 tbsp maple syrup and 1 tsp vanilla extract. Blend until smooth and creamy. Spoon it out in a bowl and keep it aside.
- With a small spoon cover the top of each of the cookies with the frosting and then dust cocoa powder generously over them. Enjoy!
Notes
- These taste best when served the same day. However, the leftovers can be refrigerated for 4-5 days in an air-tight container.
- Or you may bake the cookies ahead of time. Blend the frosting and refrigerate in an air-tight container. When ready to serve lightly toast the cookies in the toaster oven and let cool. Top them with frosting and dust cocoa powder.
- The frosting may take time to blend so use a high-speed blender. To blend start on a low mode so that all the ingredients are crushed well and gradually increase its speed to blend smoothly.
- Let the chia seeds soak until its jelly-like consistency.
Nutrition
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