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Export 7 ingredients for grocery delivery
Step 1
Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
Step 2
In a small bowl, mix the ground flaxseed with water. Let it sit for a few minutes until it thickens, creating a flax egg.
Step 3
In a large bowl, whisk together the flour, coconut sugar, instant espresso powder, cornstarch, baking soda, and sea salt.
Step 4
Pour in the melted coconut butter, prepared flax egg, and vanilla extract into the flour mixture. Mix until a soft dough forms.
Step 5
Use a cookie scoop to scoop out portions of dough onto the prepared baking sheets, leaving space between each cookie.
Step 6
Bake in the preheated oven for approximately 13-15 minutes or until the edges are golden brown. Keep a close eye to prevent over-baking for a chewy texture.
Step 7
Allow the cookies to cool at room temperature on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 8
While the cookies are cooling, add the vegan white chocolate chips to a medium bowl and melt. You can melt them in the microwave in 30-second intervals or with a double boiler. Once melted, add the melted chocolate to a piping bag and drizzle across the cookies. Place in the fridge to chill until the chocolate is solid.
Step 9
Once the chocolate has solidified, serve and enjoy these vegan coffee cookies!
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