Vegan Tiramisu Cookies Recipe

Introduction

These Vegan Tiramisu Cookies combine rich coffee flavor with a gooey dark chocolate center, topped with a creamy dairy-free mascarpone-style frosting. Perfect for a comforting treat that captures the essence of classic tiramisu in cookie form.

Ingredients

• 115g dairy-free butter (cubed, softened)
• 70g caster sugar
• 70g dark brown sugar
• 30ml dairy-free milk
• 210g all-purpose/plain flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 10g ground coffee or fine coffee granules
• 150g dairy-free dark chocolate (1 bar)
• 100g dairy-free butter (for frosting, such as Flora Plant Butter)
• 40g dairy-free cream cheese (such as Violife)
• 350g icing/powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla bean paste or vanilla extract
• Additional dairy-free milk (if needed for frosting)
• 30g cocoa powder (for dusting)

Instructions

1. Step 1: Preheat your oven to 180°C fan and line two baking trays with greaseproof paper.
2. Step 2: In a mixing bowl or stand mixer fitted with a paddle attachment, beat together the 115g softened dairy-free butter, caster sugar, and dark brown sugar until light and creamy.
3. Step 3: Add the dairy-free milk and continue to whip until fully combined.
4. Step 4: Sift in the flour, baking powder, bicarbonate of soda, and ground coffee or coffee granules. Mix gently until just combined to form a thick coffee cookie dough.
5. Step 5: Using spoons or an ice cream scoop, portion the dough into 40g balls. Press a chunk of dairy-free dark chocolate into the center of each ball, then carefully shape the dough around the chocolate to fully encase it.
6. Step 6: Place the dough balls on the prepared baking trays, spacing them apart without flattening, as they will spread while baking.
7. Step 7: Bake in the center of the oven for 10-12 minutes or until the edges are lightly golden.
8. Step 8: Remove from the oven and, while still warm, use a round cookie cutter slightly larger than each cookie to gently shape them into circles.
9. Step 9: Let the cookies cool completely on the tray or a wire rack; they will be soft right out of the oven but will crisp up as they cool.
10. Step 10: To make the mascarpone-style frosting, whip together the 100g dairy-free butter and 40g dairy-free cream cheese until light and creamy.
11. Step 11: Sift in the icing sugar, add vanilla and lemon juice, then whip on high speed for about 5 minutes to create a smooth, airy frosting. Add dairy-free milk as needed to adjust consistency.
12. Step 12: Transfer the frosting to a piping bag fitted with a round tip nozzle.
13. Step 13: Pipe a swirl of frosting onto each cooled cookie.
14. Step 14: Dust the frosted cookies lightly with cocoa powder using a sieve.
15. Step 15: Serve and enjoy your delicious vegan tiramisu cookies!

Tips & Variations

• Use fresh-ground coffee for more intense flavor or instant coffee granules for convenience.
• Ensure the dough completely encloses the chocolate to avoid it leaking during baking.
• Adjust frosting thickness by adding more dairy-free butter for a richer texture or more icing sugar to firm it up.
• For a different twist, try a dusting of cinnamon or nutmeg instead of cocoa powder.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cookies, especially with frosting, for up to 5 days. Reheat gently in a low oven or microwave for a few seconds to bring back softness, but note that the frosting may soften when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, ensuring it includes xanthan gum for structure.

Is the frosting necessary?

The cookies are delicious on their own with a gooey chocolate center, but the frosting adds a classic tiramisu creaminess that elevates the flavor and texture.

Vegan Tiramisu Cookies Recipe

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★★★★★

4.9 from 105 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 8 servings (about 12 cookies) 1x
• Diet: Vegan

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Description

These Vegan Tiramisu Cookies combine rich coffee-flavored cookie dough with a decadent dairy-free mascarpone-style frosting and a gooey dark chocolate center. Perfectly soft with crisp edges, these cookies bring the classic tiramisu dessert into a convenient, vegan cookie form. Enhanced with a dusting of cocoa powder, they offer a delicious balance of coffee, chocolate, and creamy sweetness in every bite.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 115g dairy-free butter (cubed, softened)
• 70g caster sugar
• 70g dark brown sugar
• 30ml dairy-free milk
• 210g all purpose / plain flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 10g ground coffee or fine coffee granules
• 1 bar dairy-free dark chocolate (150g), chopped into chunks

Mascarpone-Style Frosting

• 100g dairy-free butter (such as Flora Plant Butter)
• 40g dairy-free cream cheese (such as Violife)
• 350g icing / powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla bean paste or vanilla extract
• Dairy-free milk (as needed to adjust consistency)
• 30g cocoa powder (for dusting)

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Instructions

1. Preheat oven and prepare trays: Preheat the oven to 180°C fan (356°F) and line two baking trays with greaseproof paper to prevent sticking.
2. Cream butter and sugars: In a mixing bowl or stand mixer fitted with a paddle attachment, add the softened dairy-free butter, caster sugar, and dark brown sugar. Whip with a hand mixer or stand mixer until the mixture is light, fluffy, and creamy.
3. Add dairy-free milk: Pour in the dairy-free milk and continue whipping until fully combined for a smooth batter.
4. Combine dry ingredients: Sift together the all-purpose flour, baking powder, bicarbonate of soda, and coffee granules. Gradually add these to the wet ingredients and mix gently until just combined to form a thick coffee cookie dough.
5. Shape cookies with chocolate center: Using spoons or a kitchen scale for accuracy, scoop 40g balls of dough. Create a dent in each ball and press a chunk of dairy-free dark chocolate into the center. Shape the dough around the chocolate completely to enclose it, preventing it from oozing out during baking.
6. Arrange cookies for baking: Place the shaped cookie balls spaced apart on the lined baking trays, keeping them in ball form and not flattened to allow spreading during baking.
7. Bake cookies: Bake in the center of the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked with soft centers.
8. Shape cookies post-baking: Remove the trays from the oven. While cookies are still warm, use a cookie cutter slightly larger than the cookie itself to gently reshape each cookie into a perfect circle by pressing around the edges.
9. Cool the cookies: Allow cookies to cool completely on the baking tray or transfer them to a cooling rack. They will be soft initially but will crisp up as they cool.
10. Prepare mascarpone-style frosting: In a large mixing bowl, whip the dairy-free butter and cream cheese until light and creamy using a stand mixer with a balloon whisk or a hand mixer.
11. Add flavour and sugar to frosting: Sift in the icing sugar, then add the vanilla and lemon juice. Whip on high speed for approximately 5 minutes to create a smooth, airy frosting. Adjust texture by adding dairy-free milk if too thick or more butter if too soft. If the frosting splits, add butter and continue whipping until smooth.
12. Pipe frosting on cookies: Transfer the frosting to a large piping bag fitted with a round tip nozzle. Pipe a decorative swirl of frosting on top of each cooled cookie.
13. Dust with cocoa powder: Using a fine sieve, lightly dust each frosted cookie with cocoa powder to enhance the tiramisu flavor.
14. Serve and enjoy: Serve immediately or store in an airtight container. Enjoy the cookies with a soft, gooey chocolate center and creamy frosting for a delightful tiramisu-inspired treat.

Notes

• Ensure the dairy-free butter and cream cheese are softened to room temperature for easier whipping and smoother frosting.
• If frosting is too thick or dry, add dairy-free milk in small increments until desired consistency is reached.
• Do not flatten cookie dough balls before baking; this allows them to spread naturally for a soft center.
• Using a cookie cutter immediately after baking helps achieve uniform cookie shapes.
• You can omit the chocolate chunk in the center if preferred, but it adds a delicious, gooey surprise.
• Cookies keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For best flavor, use good-quality dairy-free dark chocolate to complement the coffee taste.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Keywords: Vegan tiramisu cookies, dairy-free cookies, coffee cookies, mascarpone frosting, vegan dessert, tiramisu inspired, dairy-free chocolate cookies