Vegan Tiramisu Cookies

half eaten tiramisu cookie rest on the other cookie.

Vegan Tiramisu Cookies

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.

Course Dessert

Cuisine American, Italian

Keyword eggless tiramisu cookies, how to make tiramisu cookies, tiramisu cookies recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 171kcal

Author Gunjan

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