August 17, 2022

Desserts

Coffee Cake Cookies

Coffee Cake Cookies are soft, chewy and perfectly sweet. They are made with an almond flour cookie and topped with a gluten-free sweet and savory crumble all before being drizzled with a simple two ingredient icing.

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a plate that is filled with coffee cake cookies that each have crumble topping and a drizzle of icing.

why you’ll love this recipe

Coffee Cake Cookies are quick, easy and simple to make.
They are the perfect treat to enjoy with you cup of coffee.
Great for breakfast, sweet snack or dessert.
As written this recipe is gluten and grain free.
Coffee cake cookies are dairy free and free from refined sugars.
This recipe can also be made vegan with the use of a chia egg.
They are topped with a sweet and salty crumbly cinnamon topping, just like traditional coffee cake.
This recipe makes 8 large bakery style cookies that are fluffy, soft and chewy!
Love coffee cake? Check out my banana chocolate chip coffee cake recipe!

all the ingredients that you need to make this recipe in individual bowls on a table.

ingredients and Substitutions

These are the main ingredients and substitutions for Coffee Cake Cookies. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

Almond flour is the base of these cookies making them completely gluten-free. I have not tested this recipe with any other flour replacement.

Baking powder helps these cookies rise and have a fluffy texture.

A touch of salt helps to balance out all the flavors.

Cinnamon gives these cookies a warm flavor and aroma.

Almond butter is used in this recipe instead of traditional butter. You can however substitute for peanut, cashew or a seed butter like sunflower butter.

Maple syrup is an all natural sweetener that I love using in my recipes. You can substitute for agave, date syrup or honey.

I personally love using an egg in this recipe, but if you are vegan you can also use a chia egg instead! Which is just 1 Tbsp of chia seeds mixed with 3 Tbsp of water. Let it sit for 10 minutes to thicken.

Vanilla extract adds a lovely flavor to any baked good!

The crumble is made with vegan or dairy free butter, however you can also use regular butter is preferred.

Coconut sugar is an unrefined sugar that I love using in my recipes, you can however use cane or brown sugar instead. Monk fruit will also work!

Gluten-free flour blend such as Bob’s Red Mill works best. You can also use more almond flour if you’d prefer but the crumble will be different than pictured here. All purpose flour is also a great substitute, however the recipe won’t be gluten-free anymore.

how to make

ONE: In a large mixing bowl, combine wet ingredients and whisk until well incorporated. Then, add in the dry ingredients and mix once more.

all the wet ingredients combined together.

dry ingredients added into the wet ingredients.

TWO: Using a double cookie scoop, scoop the dough and roll it into a large ball with the palm of your hands. Place it on the baking sheet and flatten. Next, grease a tablespoon and make an indent in each cookie.

the dough rolled into balls on a baking sheet that's lined with parchment paper.

THREE: Then, in a small bowl make the crumble by combing all the ingredients together. Using your fingers, grab some of the crumble and sprinkle it on top of each cookie filling each cavity that was created.

a small bowl with all the crumble ingredients mixed in.

the crumble added to the cookies filling each indent.

FOUR: Bake for about 15 minutes and let cool completely. When ready, make the icing and drizzle it on top and ENJOY!!!

the coffee cake cookies baked and cooled.

the coffee cake cookies topped with icing.

Tips and tricks

Combine wet ingredients first and whisk until there are little to no clumps left.

Dough will be slightly sticky, so when flattening the cookie you can either grease the palm of your hand slightly with non-stick spray, or just work slowly.

Grease the back of the tablespoon or whatever you are using to create the indent in each cookie so that it doesn’t stick.

You know the cookies are done when the sides are slightly firm to the touch.

They will continue to keep baking for a few minutes after you remove them, so for a soft and chewy cookie you want them to be slightly under baked.

Let cookies cool completely before making the icing and drizzling them on top.

How to serve and store

Serve these Gluten Free Coffee Cake Cookies with a cup of coffee, iced or hot, Chai, or a Matcha Latte. Enjoy at room temperature or pop them in the microwave and warm them up for 10 seconds.

Store cookies in an airtight container on the counter and enjoy within 2-3 days. Or place them in the fridge and enjoy within 5 days.

a hand holding a gluten free coffee cake cookie

a hand holding a cookie with a bite taken out of it.

Taste and Texture

These Coffee Cake Cookies taste like traditional coffee cake but in cookie form. A few people have even described them as tasting similar to a bowl of oatmeal.

They are soft, chewy and tender with a sweet but salty crumble topping.

frequently asked questions

Can I use a different flour instead of almond flour?

I have not tested this recipe with any almond flour substitute. I would recommend oat flour, if you try it out please do let me know in the comments below!

Can I use a different type of nut butter instead of almond butter?

Yes! Any nut or seed butter will work.

Can I make smaller cookies instead of larger ones?

Yes totally! Just adjust the temperature by a few minutes.

other recipes you may like

If you make these Coffee Cake Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Coffee Cake Cookies

4.3 based on 6 reviews

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

15 minutes

TOTAL TIME:

30 minutes

Author - Hannah

Ingredients

1 3/4 cup almond flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup almond butter
1/3 cup maple syrup
1 egg or chia egg (1 tbsp chia seeds mixed with 3 tbsp water, let sit for 10 minutes)
1 tsp vanilla extract

Crumble Topping

1/4 cup vegan butter, melted
1/3 cup coconut sugar
1/4 tsp salt
1/2 cup gluten-free flour, such as bob’s red mill 1:1

Icing

1/4 cup powdered sugar
1-2 tsp milk of choice

SCALE:

YIELDS:

8 large cookies

Directions

Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, whisk together almond butter, maple syrup, egg or chia egg, and vanilla extract. Mix until there are little to no clumps left.
Then, add in the almond flour, baking powder, cinnamon and salt and mix with a spatula until a thick, slightly sticky dough is formed.
Next, using a double cookie scoop, scoop the dough and roll it into a large ball with the palm of your hands. Place it on a baking sheet that’s lined with parchment paper, and flatten with the palm of your hands. See notes below.
Grease the back of a tablespoon and make an indent in each cookie.
Then, in a small bowl make the crumble by combing all the ingredients together. Using your fingers, grab some of the crumble and sprinkle it on top of each cookie filling each cavity that was created.
Bake for about 15 minutes and let cool completely.
When ready, make the icing and drizzle it on top and ENJOY!!!

Notes

Dough will be slightly sticky, so when flattening the cookie you can either grease the palm of your hand slightly with non-stick spray, or just work slowly.
You know the cookies are done when the sides are slightly firm to the touch. They will continue to keep baking for a few minutes after you remove them, so for a soft and chewy cookie you want them to be slightly under baked.