Dairy-Free Vanilla Latte Cookies

Updated: Aug 14, 2020

These soft & moist cookies are to die for, ESPECIALLY when you pair it with a cup of coffee ☕️


2 cups whole wheat flour

4 tsp baking powder

2 tsp instant coffee

½ tsp salt

2 cup canned pumpkin

½ cup plant milk of choice (soy, almond, etc.)

1 tsp coffee extract

½ cup maple syrup

1 tsp vanilla extract

1 cup dairy-free chocolate chips


With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Line two or three baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, combine the butter, brown sugar, and sugar with a wooden spoon. Add the eggs and stir until smooth. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1 hour.

With an ice cream scoop, shape each cookie with 45 ml (3 tablespoons) of dough. Place five to six balls of dough on each sheet.

Bake for 8 to 9 minutes or until lightly browned all around. They will still be very soft in the centre. Cool completely on the baking sheet.




© 2020 The Nomadic Herbivores.

Created by Coggins Creative Group

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