I'm a big fan of coffee, and I really love cappuccino. I've recently noticed that our little girl likes coffee too even though she's never tasted it. She likes the aroma of freshly brewed coffee and in the morning will often comment on how yummy it smells. So, I decided to try a recipe with coffee in it to see what she thought of the actual taste of coffee. The result was those cappuccino cookies which she loved and asked for more. Since I don't want to have a child hopped up on caffeine I typically use decaf in all my coffee recipes but you can use regular caffeinated coffee if you wish. It's way too early to have our child addicted to anything besides Backyardigans.
These cookies are for the coffee connoisseur. They are sweet, chewy and have a strong coffee flavour. In short, they are decadent. Be careful though, they are quite addictive. They're also perfect with a hot cup of coffee. Enjoy!
Dairy, Egg & Nut Free Cappuccino Cookies
Yields 24 cookies
1 1/3 cup granulated sugar
2/3 cup dairy free margarine
1 tsp vanilla extract
4 Tbsp instant coffee granules
4 Tbsp soy milk or rice milk, warm
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
Icing
1 cup confectioners sugar
2 Tbsp soy milk or rice milk, hot
1 tsp instant coffee granules
1 Tbsp light corn syrup
1/4 tsp vanilla extract
Preheat the oven to 350 degrees. Prepare a baking sheet lined with silicone mat or parchment paper.
In the bowl of a stand mixer, combine dairy free margarine and sugar until creamy. In a small bowl, dissolve the coffee in warm soy milk. Add to sugar and margarine, then add vanilla. Mix until combined.
In a separate bowl, combine flour, baking powder and salt. Add to the wet ingredients and mix until thoroughly combined.
Using a small cookie scooper, place cookies on baking sheet 1 inch apart. Shape with your hands to smooth out the edges and flatten a bit with the palm of your hand. Bake for 15 minutes until the edges are set but the middle looks wet.
Let cookies cool for 2 minutes on the baking sheet then transfer to a rack and let them cool completely before icing.
To make the icing, combine confectioners sugar, hot soy milk with coffee granules, corn syrup and vanilla and stir until smooth. It should have the consistency of cold honey. Place in a plastic bag and make a slit on one of the edges. Drizzle the icing on the cookies and let sit for a few minutes to harden. Store cookies in a tightly sealed container at room temperature.
Nutritional Info (Per Cookie)
Calories 132.6, Total Fat 5.23g, Cholesterol 0mg, Sodium 139.56mg, Potassium 36.01mg, Total Carbohydrates 20.36g, Fiber 0.29g, Sugar 11.64g, Protein 1.28g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
These cookies are for the coffee connoisseur. They are sweet, chewy and have a strong coffee flavour. In short, they are decadent. Be careful though, they are quite addictive. They're also perfect with a hot cup of coffee. Enjoy!
Dairy, Egg & Nut Free Cappuccino Cookies
Yields 24 cookies
1 1/3 cup granulated sugar
2/3 cup dairy free margarine
1 tsp vanilla extract
4 Tbsp instant coffee granules
4 Tbsp soy milk or rice milk, warm
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
Icing
1 cup confectioners sugar
2 Tbsp soy milk or rice milk, hot
1 tsp instant coffee granules
1 Tbsp light corn syrup
1/4 tsp vanilla extract
Preheat the oven to 350 degrees. Prepare a baking sheet lined with silicone mat or parchment paper.
In the bowl of a stand mixer, combine dairy free margarine and sugar until creamy. In a small bowl, dissolve the coffee in warm soy milk. Add to sugar and margarine, then add vanilla. Mix until combined.
In a separate bowl, combine flour, baking powder and salt. Add to the wet ingredients and mix until thoroughly combined.
Using a small cookie scooper, place cookies on baking sheet 1 inch apart. Shape with your hands to smooth out the edges and flatten a bit with the palm of your hand. Bake for 15 minutes until the edges are set but the middle looks wet.
Let cookies cool for 2 minutes on the baking sheet then transfer to a rack and let them cool completely before icing.
To make the icing, combine confectioners sugar, hot soy milk with coffee granules, corn syrup and vanilla and stir until smooth. It should have the consistency of cold honey. Place in a plastic bag and make a slit on one of the edges. Drizzle the icing on the cookies and let sit for a few minutes to harden. Store cookies in a tightly sealed container at room temperature.
Nutritional Info (Per Cookie)
Calories 132.6, Total Fat 5.23g, Cholesterol 0mg, Sodium 139.56mg, Potassium 36.01mg, Total Carbohydrates 20.36g, Fiber 0.29g, Sugar 11.64g, Protein 1.28g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
