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!