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vegan espresso martini cookies

A perfect combination for your Holiday celebration! These Vegan Espresso Martini Cookies are a delicious twist on a classic cocktail and will be a showstopper at your next Holiday party.

Vegan Espresso Martini Cookies with ESC Espresso Beans dark chocolate barvegan espresso martini cookies

Recipe developed by Elizabeth Varga, @elizabeths_table

Serves: 24

Prep Time: 15 minutes

Refrigeration Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes


  • 2 tablespoons ground flaxseeds + 4 tablespoons water
    2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon kosher salt (if your butter is unsalted increase kosher salt to 1 ½ teaspoons)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup organic light brown sugar
  • 3/4 cup organic granulated sugar
  • 1 cup vegan butter, softened
  • ¼ cup instant espresso powder 
  • 2 tablespoons vodka 
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract, optional
  • 2 bars Endangered Species Espresso Beans + 72% Dark Chocolate, roughly chopped

A stack of 3 Vegan Espresso Martini Cookies with a bite taken out of them.directions

  1. In a small bowl whisk together the ground flaxseeds and water to create a flax egg. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, beat the butter and both sugars until combined.
  4. Add in the flax eggs, vodka, espresso powder, vanilla, and almond extract. Beat again until combined.
  5. Add flour in two batches, mixing between each addition.
  6. Add the Endangered Species Espresso Beans + 72% Dark Chocolate and mix well.
  7. Refrigerate the dough for 30 minutes. Meanwhile, preheat the oven to 350°F.
  8. Scoop the dough onto parchment-lined baking sheets, leaving several inches of space between each cookie.
  9. Bake for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



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