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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 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 329kcal
Author Michelle


  • 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


  • 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.


Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 226mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg