Holidays - Plant Based Diet - Vegan Baking - Vegan Christmas - Vegan Cookies - Vegetarian Holiday

Chocolate Espresso Snowcaps

Chocolate Espresso Snowcaps

Recipe by By Sweet Vegan Adapted from a  Martha Stewart recipeCourse: Holidays, Plant Based Diet, Vegan Baking, Vegan Christmas, Vegan Cookies, Vegetarian Holiday


  • 1 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 4 teaspoons brewed espresso

  • 1 teaspoon baking powder

  • 1/8 teaspoon salt

  • 4 tablespoons unsalted vegan butter

  • 2/3 cup packed light-brown sugar

  • Vegan Equivalent of 1 large egg

  • 4 ounces bittersweet or semisweet chocolate, melted and cooled

  • 1 tablespoon non-dairy milk

  • Confectioners’ sugar, for coating


  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt.
  • Cream butter and brown sugar until light and fluffy.
  • Beat in egg-replacer until well combined; mix in cooled chocolate.
  • While mixing gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350º and line two baking sheets with parchment.
  • Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
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