These adorable, easy-to-make cookies are so fun to make and decorate. For the coffee, I used Bambu® Fruit & Grain Coffee which is caffeine free. Its slight fruity undertones work wonders with the cocoa. I also used chia seeds with water, which makes a great, easy egg replacer, as well as an excellent source of protein.
The gluten content of Bambu is less than 0.002%. If you are avoiding gluten as a personal choice then you may be happy to discount this amount, which is so small that it doesn’t legally have to be displayed on the label. If, however, you want or need to avoid gluten completely then it is best to be aware of this content.
1. First make your chia seed egg replacer. In a small bowl, combine the chia seeds & water and mix. Pop into the fridge for 10-15 minutes to thicken & jellify.
2. Pre-heat your oven to 180o degrees, Gas Mark 4.
3. Cream together the margarine (or butter) and sugar in a large mixing bowl until smooth. I used an electric whisk.
4. Add in the chia seed egg replacer & cocoa powder and mix together thoroughly.
5. In a separate bowl, mix together the Bambu® powder and vanilla extract until fully dissolved and add to the chocolaty mixture.
6. Gradually add in the flour, salt and baking powder, mixing together until fully combined. Add in the almond milk a little at a time until the mixture comes together.
7. With clean hands, kneed the mixture to form a soft ball of dough.
8. Wrap the dough ball in cling-film and place in the fridge to firm up for around an hour.
9. Remove the dough from the fridge and lightly cover your clean work-surface with flour to prevent the dough from sticking.
10. Roll out to your desired thickness and using cookie cutters, firmly press into the dough and place the shapes onto a lined baking tray.
11. When you have all of the cookies ready, pop them into the oven and bake for around 8-10 minutes, checking them after 8 minutes.
12. Remove the cookies from the oven and place them onto a wire rack to cool fully before decorating! Now the fun part begins....DECORATING!
13. Lightly dust some icing sugar over your work-surface, apply your desired food colouring to the white icing and kneed. You can always add more colour if you want a deeper finish.
To get the marble effect icing (as on the pink flower cookie), apply some food colouring to the icing, kneed only a little and then roll out. This leaves an uneven coloured piece of icing, which looks lovely and show its many wonderful shades.
14. Roll out the icing and use the cookie cutters to cut out the shapes. Apply a little water to the back of the shape and place ontop of the cookie. I added little eyes using dark chocolate and a bamboo stick, edible gold glitter and gold leaf for a special touch!
If you give these delicious coffee and chocolate cookies a try, please let us know! Leave a comment below, rate it above, share it! Take a picture of it and tag it #AvogelRecipes on Pinterest we'd love to see it.
Not only do chia seeds in water make a good vegan alternative to eggs in baking, they are also an excellent source of protein. Rich in antioxidants, chia seeds are also full of fibre, zinc, iron, manganese and calcium.
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
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