I came up with these Vegan Tiramisu Cookies when I wanted the flavor of the classic dessert in a handheld treat.
They’ve got that rich coffee taste, a hint of cocoa, and a creamy layer that makes them feel indulgent without being heavy. The best part is how easy they are—no long chilling times or complicated steps like traditional tiramisu.
I love serving them at gatherings because they look impressive on a platter but are simple enough to make on a weeknight. Whether you pair them with a cup of coffee or enjoy one as a sweet bite after dinner, they always hit the spot.
Why You’ll Love This Recipe
These Vegan Tiramisu Cookies capture the essence of tiramisu—coffee, chocolate, and creamy richness—in a much easier form. They’re soft, slightly chewy, and topped with a dusting of cocoa powder for that authentic finishing touch. You’ll love how they feel fancy but don’t require complicated steps.
They’re also versatile. Bake them for a holiday cookie exchange, serve with coffee after dinner, or gift them in pretty jars.
They’re naturally egg-free and dairy-free, which makes them perfect for sharing with anyone, but they taste so indulgent that even traditional tiramisu lovers will approve.
What You’ll Need
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons brewed espresso (cooled)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cocoa powder (plus more for dusting)
- ½ cup vegan cream cheese (softened)
- ½ cup powdered sugar
Pro Tips
- Don’t skip the espresso—it gives the cookies their classic tiramisu flavor.
- Chill the dough for 20 minutes before baking for thicker cookies.
- Use good cocoa powder for dusting—it makes a big difference in flavor.
- Cool completely before dusting with cocoa to avoid melting.
- Serve with coffee—the flavors pair beautifully together.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet with parchment paper
- Small sifter for cocoa powder
- Wire cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nutty twist: Add chopped walnuts or hazelnuts to the dough.
- Extra chocolate: Fold in vegan chocolate chips.
- Boozy version: Add 1 tablespoon coffee liqueur to the dough.
- Frosted: Spread a thin layer of vegan cream cheese frosting before dusting with cocoa.
Make-Ahead Tips
- Dough can be made up to 2 days in advance and stored in the fridge.
- Baked cookies keep well in an airtight container for 4–5 days.
- Freeze cookie dough balls for up to 2 months—bake straight from frozen with 1–2 extra minutes.
- Baked cookies can also be frozen for 1 month—thaw at room temperature.
How to Make Vegan Tiramisu Cookies
1. Prepare the Flax Egg
Mix flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
2. Make the Dough Base
In a large bowl, cream vegan butter, brown sugar, and granulated sugar until fluffy. Beat in flax egg, espresso, and vanilla.
3. Add Dry Ingredients
Whisk flour, baking powder, baking soda, salt, and cocoa powder. Add to wet mixture gradually, mixing until dough forms.
4. Chill and Scoop
Chill dough for 20 minutes. Scoop tablespoons of dough onto a parchment-lined baking sheet.
5. Bake
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes until edges are set but centers look soft.
6. Cool and Finish
Cool completely on a wire rack. Whisk vegan cream cheese with powdered sugar for a light filling (optional). Dust cookies with cocoa powder before serving.
Serving Suggestions
- Dust with cocoa powder for a tiramisu-inspired look.
- Sandwich two cookies with a thin layer of vegan cream cheese frosting.
- Serve with hot espresso for a café-style treat.
- Include in a holiday cookie box for a unique twist.
Leftovers and Storage
- Store cookies in an airtight container at room temperature for 4–5 days.
- Keep in the fridge for up to 1 week if filled with cream cheese frosting.
- Freeze dough or baked cookies for longer storage.
Nutrition & Benefits
These cookies may be indulgent, but they’re still lighter than traditional tiramisu. Using flaxseed instead of eggs adds fiber and omega-3s, while vegan butter and cream cheese keep them dairy-free.
Espresso and cocoa bring antioxidants, and the cookies are portion-controlled, making them a balanced way to enjoy a decadent treat.
Recipe FAQ
1. Do these cookies really taste like tiramisu?
Yes—they combine coffee, cocoa, and creamy notes to mimic tiramisu in cookie form.
2. Can I skip the espresso?
You can, but it won’t have that classic tiramisu flavor.
3. How do I make them fluffier?
Chill dough longer and don’t overmix flour.
4. Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend.
5. Can kids eat these?
Yes, the small amount of espresso is safe, but you can use decaf for kids.
A Cookie Version of a Classic Dessert
These Vegan Tiramisu Cookies are a fun, portable twist on the beloved Italian dessert. With coffee, cocoa, and creamy richness in every bite, they’re indulgent yet easy to make.
Whether you bake them for the holidays, an afternoon treat, or just because you’re craving tiramisu, these cookies are sure to impress.
