Hojicha Toffee Cookies (Vegan)

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.

What you will need:

These Hojicha toffee cookies come together quickly and easily. They can be made with homemade or store-bought toffee bits. Homemade is a must if you want to keep them dairy-free; please see my recipe for toffee bits or use your favorite recipe. The Hojicha tea powder is a ground green tea like Matcha that has been roasted, bringing a smokey, chocolatey flavor to your baked goods. I ordered the tea from Amazon. A link to the ground Hojicha powder that I used is below. The rest of the ingredients can all easily be found at your local grocery store.

• all-purpose flour
• baking soda
• baking powder
• coconut sugar (Madhava Organic Coconut Sugar)
• vanilla extract
• plant based butter with salt (Earth Balance Vegan Buttery Sticks)
• plant based yogurt (Silk Vanilla Almond Milk Yogurt)
• Hojicha roasted green tea powder – Amazon.com : ONE ORGANIC Hojicha Roasted Green Tea Powder 4.4 oz (125g) : Grocery & Gourmet Food

How to:

These delicious cookies are a breeze to whip up, so let’s get started. If you’re making your own toffee bits, prepare them first—they can be made the same day or a few days ahead. Measure out half a cup of toffee bits, chop them into tiny pieces, and set them aside for later. Save a few extra pieces of toffee to place on top of the baked cookies.

Combine the dry ingredients by adding flour, baking powder, baking soda, and Hojicha tea powder to a small bowl. Give them a good whisk and set the bowl aside for later use.

In a medium bowl, combine the coconut sugar and room temperature butter. Beat them together with a handheld mixer on medium-high speed for about 2 minutes, until the mixture is light, fluffy, and creamy. Add the yogurt and vanilla extract, then keep mixing at medium-high speed for another 30 seconds to 1 minute.

Add the dry ingredients to the wet ingredients, blending with a handheld mixer at medium speed until no more flour can be seen. Cover the dough and place it in the refrigerator to rest for 30 minutes.

Once the cookie dough has rested for 30 minutes, preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Remove the dough from the refrigerator and start scooping the cookies. Each cookie is about 3 tablespoons of cookie dough. Place the scooped dough balls on a prepared cookie sheet. I suggest only baking 4 to 5 cookies at a time due to spreading caused by the toffee. Return the dough back to the refrigerator between batches.

Bake the cookies for 12 minutes. They should be set with firm edges, but the center may look a little under done, that’s ok. These cookies will need some reshaping when they come out of the oven due to the toffee bits. A large glass, cookie ring or even a spoon can be used to accomplish this. The reshaping needs to be done Immediately after the cookies come out of the oven. Once done reshaping the cookies, place 2 or 3 toffee pieces on the still warm cookies.

Allow the cookies to cool on the pan for 10 to 15 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.

Alright, let’s get started. Please make, bake and enjoy!

Hojicha Toffee Cookies (Vegan)

A perfectly soft, almost cake-like cookie infused with Hojicha tea powder, and packed with sweet, buttery homemade toffee bits. An easy, dairy and egg-free bake that is irresistibly yummy.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

chill time 30 minutes mins

Total Time 57 minutes mins

Servings 12 cookies

Ingredients

  

• 8 tbsp (113 grams) plant based butter with salt – room temperture
• 4 tbsp (60 grams) plant based yogurt – room temperature
• 1 cup (195 grams) coconut sugar
• 2 tsp vanilla extract
• 1¾ cups (210 grams) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 4 tsp Hojicha roasted green tea powder
• ½ cup toffee bits – crushed into small pieces + extra medium size pieces for the tops of the cookies

Instructions

 

• 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.