Hojicha Espresso Cookies

These Hojicha Espresso Cookies feature the flavours of roasted green tea and coffee in one package. Pair with a hojicha latte for the perfect afternoon tea break.

Course Snack

Cuisine American, Japanese

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 329kcal

Author Michelle

Ingredients

1 ¾ C all-purpose flour spooned in and leveled
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoon Hojicha Co. hojicha powder
½ C coconut oil melted
¼ C granulated cane sugar
½ C brown sugar packed
¼ C non-dairy milk room temp
1 tablespoon vanilla extract
½ tablespoon espresso powder OR 2 tablespoon of chocolate-covered espresso beans ground up

US Customary - Metric

Instructions

Preheat oven to 375°F/191°C and line 2 baking sheets with parchment paper.
Whisk together the dry ingredients: flour, baking soda, salt, and hojicha powder. Set aside.
In a large bowl, add in the melted coconut oil, cane sugar and brown sugar and beat until combined. Add in the non-dairy milk and vanilla extract and mix until combined.
Pour the dry mixture into the coconut oil mixture and give it a mix with a spatula. Add in the espresso powder or ground up chocolate covered espresso beans.
Chill the mixture in the fridge for approximately 30 minutes.
Use a large ice cream scoop and drop scoops on the baking sheets, spaced at least 3" apart.
Flatten with the back of a measuring cup if you prefer flatter cookies. These cookies will puff up a bit.
Bake for 8-10 minutes at 375°F/191°C. Remove from oven and carefully bang the pan to help the cookies spread a little further (optional).
Leave to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 1 week.

Nutrition