Hojicha Toffee Cookies (Vegan) (Edit recipe)

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Say hello to your new go-to treat: Hojicha toffee cookies. A perfectly soft, almost cake-like cookie infused with Hojicha tea powder, and packed with sweet, buttery homemade toffee bits. This warm, mellow roasted green tea brings rich smoky, nutty, and chocolatey undertones to every bite. Irresistibly tasty, these cookies are simple to make with just a few ingredients, need only 30 minutes to chill, and are completely dairy- and egg-free. A delightfully flavorful cookie perfect for your next baking adventure.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

9

Serves: 12

Ingredients

8 Tbsp Plant-Based Butter, - room temperature
4 Tbsp Almond Milk Yogurt, - room temperature (any plant-based yogurt will work)
1 cup Coconut Sugar, (Madhava Organic Coconut Sugar)
2 tsp Vanilla Extract
1.75 cups All Purpose Flour
.5 tsp Baking Powder
.5 tsp Baking Soda
4 tsp Hojicha roasted green tea powder
.5 cup toffee bits, - chopped into small pieces + extra medium size pieces for the tops of the cookies (homemade or store bought)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a small bowl, add the flour, baking soda, and baking powder; whisk to combine and set the bowl aside.
To a medium bowl, add the butter and coconut sugar. With a hand mixer, blend the sugar and butter together on medium speed for 2 minutes.
Add the yogurt and vanilla extract to the sugar mixture. Continue blending on medium speed for another 30 seconds to 1 minute.
Add the dry ingredients to the wet ingredients and blend on medium-low speed until no more flour can be seen. Toss the toffee bits into the batter, folding until they are well incorporated.
Cover and place the cookie dough in the refrigerator for 30 minutes.
Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper.
Take the cookie dough out of the fridge. Scoop about 3 tablespoons of dough for each cookie and place the balls on a prepared baking sheet. Bake only 4 to 5 cookies per pan to allow for spreading. Keep the remaining dough in the fridge between batches.
Bake the cookies for 12 minutes, they should be set but look slightly underdone in the center.
Due to the toffee bits, these cookies need reshaping as soon as they come out of the oven. You can use a spoon, cookie ring or large glass to do this.
Once out of the oven and reshaped, a few pieces of toffee can be placed on the tops of the cookies – make sure to do this while they are still warm.
Store the cookies in an airtight container at room temperature.

Notes

A link to the Hojicha tea powder I used - Amazon.com : ONE ORGANIC Hojicha Roasted Green Tea Powder 4.4 oz (125g) : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	7 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	109 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.