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Vegan Tiramisu Cookies Recipe

★★★★★

4.9 from 105 reviews
  • Author: anna
  • Total Time: 30 minutes
  • Yield: 8 servings (about 12 cookies) 1x
  • Diet: Vegan

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.

Ingredients

Scale

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)

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

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Find it online: https://recipiana.com/vegan-tiramisu-cookies-recipe/