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Vegan Coffee Cake Cookies

Delightfully soft and fluffy cookies that capture the comforting flavors of coffee cake, topped with a sweet streusel and drizzle of icing.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Standard flour for the cookie base.
  • 1/2 cup sugar Granulated sugar.
  • 1/4 cup brown sugar For added moisture and flavor.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon baking powder Additional leavening agent.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon For warm flavor.
  • 1/2 teaspoon ground cardamom Adds aromatic spice.
Wet Ingredients
  • 1/2 cup vegan butter, softened Ensure it's at room temperature.
  • 1/4 cup non-dairy milk Any plant-based milk will work.
  • 1 teaspoon vanilla extract For flavor.
Streusel Topping
  • 1/2 cup streusel topping (oats, flour, sugar, and vegan butter mixed together) Pre-mix before topping.
Icing
  • 1/2 cup powdered sugar For icing.
  • 1 teaspoon vanilla bean paste or extract For extra flavor in icing.
  • 1-2 tablespoons non-dairy milk (for icing) Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flour, sugars, baking soda, baking powder, salt, cinnamon, and cardamom.
  3. In another bowl, beat the softened vegan butter using an electric mixer until creamy. Add the non-dairy milk and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Drop spoonfuls of dough onto the prepared baking sheet, creating a small well in the center of each cookie. Fill with a bit of the streusel topping.
Baking
  1. Bake for 10-12 minutes, or until golden brown.
Icing
  1. While the cookies are baking, prepare the icing by whisking together powdered sugar, vanilla bean paste, and enough non-dairy milk to reach the desired consistency.
  2. Once the cookies are cool, drizzle the icing on top.

Notes

Allow the cookies to cool before adding icing for better adherence. Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.