Get your caffeine fix with these vegan, grainless, Espresso Cashew Cookies! In just half an hour, you’ll have a batch of the softest cookies you could ever want.
A poster of Albert Einstein, that crazy-haired genius who rocks the “stick out your tongue” pose, hangs over my desk. It sets a tone of creative inspiration for my workspace, that I like to think rubs off on me. He once concocted an equation for special relativity that, all creativity aside, I couldn’t understand until now.
E = mc²
Espresso = Meets · Cashew · Cookies
Einstein obviously had impeccable taste in baked goods, and foodie sensibilities that seeped into his work. That’s what I call my kind of dude. I’ll gladly share a fresh batch of cookies with him.
I realized that this isn’t the first time my cookies embodied hot beverages. The first were the Chai Cookies, reminiscent of gingersnaps from their molasses-like chew. But when it’s first thing in the morning and I’m still emerging from zombiehood, tea just doesn’t cut it. Coffee first, guys, always coffee first.
My great-aunt, fondly known as Aunt Mildred, introduced me to coffee back when I was 8-years old. She needed help fixing her computer, so I tagged along with my dad. While he worked out the problem, I played with a beautiful dollhouse that her late husband made for their daughter. After a little while, Aunt Mildred brewed a cup of coffee for my dad. Not wanting to leave me out, she gave me a mug, too.
Boy, was it good. I was totally hooked, much to my mother’s chagrin. Short as I was, she was positive the caffeine could only further stunt my growth.
When I got home, I proceeded to make coffee several mornings a week before school, mimicking the way Aunt Mildred did it. Little did I know, what she gave me was more along the lines of milk with a splash of coffee than anything else. Yet, somehow, I developed a strong affinity for the taste of coffee, slowly adding less and less milk.
Now, years later, I start my mornings peacefully by grinding beans and brewing a fresh, aromatic cup to sip on slowly. All right fine, you got me– my cup o’ joe consumption rate is more express than espresso.
Confessions of a coffee-holic. You heard it here first.
Even though there are good arguments not to drink coffee, the simple pleasure outweighs it for me. Not to mention that there are also reasons for drinking it. For example, it’s one of my rules for road trips to caffeinate before driving anywhere even remotely far away.
Speaking of which, over this past weekend, my friend and I adventured in Philly, which meant (you guessed it) all the java before hitting the road. Of course, another travel rule is to always pack snacks, so we brought along a container of these Espresso Cashew Cookies. You basically kill two birds with one stone this way, making you more efficient, so clearly it’s productive to go bake a batch.
It’s basically like holding a latte in your hand, except it’s not liquid and won’t cost you nearly as much. Instead, you’ll enjoy a cookie sporting tiny flecks of fresh coffee beans. The cashew butter makes it soft and chewy. It’s even vegan and grainless! Final pro-tip: try them chilled. It makes all the great textures going on even better.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- ½ cup cashew butter
- ¼ cup melted coconut oil
- 2 chia eggs*
- 4 tbsp maple syrup
- ⅓ cup coconut flour
- 1½ tbsp ground coffee
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup vegan chocolate chips
- Preheat oven to 325 degrees F.
- Whisk together the wet ingredients. then add in the dry.
- Scoop out cookies onto lined baking sheet, flattening slightly.** Bake for 20-25 minutes.
- Let cool on the pan for 5 minutes.***
**The cookies don't really spread.
***Cookies harden slightly as they cool.