Get ready to indulge in Coffee Cake Cookies—soft, chewy, and perfectly sweet treats that will leave you craving more! These delightful cookies feature an almond flour base topped with a gluten-free sweet and savory crumble, all finished with a simple two-ingredient icing.
Why You’ll Love This Recipe:
- Coffee Cake Cookies are a breeze to whip up, quick, easy, and oh-so-simple.
- They pair perfectly with your morning cup of joe, making them an ideal breakfast or sweet snack.
- This recipe is gluten and grain-free, dairy-free, and free from refined sugars.
- With the option to use a chia egg, these cookies can easily be made vegan.
- Topped with a delightful sweet and salty cinnamon crumble, reminiscent of traditional coffee cake.
- Each batch yields 8 large, bakery-style cookies that are fluffy, soft, and irresistibly chewy.
Tips And Tricks:
- Start by combining the wet ingredients first and whisk until smooth to ensure there are no clumps.
- If the dough is slightly sticky, grease the palm of your hand with non-stick spray or work slowly when flattening the cookies.
- Grease the back of the tablespoon or any tool used to create the indent in each cookie to prevent sticking.
- Cookies are ready when the sides are slightly firm to the touch; remember they will continue to bake for a few minutes after being removed from the oven, so slightly under-bake for a soft and chewy texture.
- Allow cookies to cool completely before drizzling with icing.
Frequently Asked Questions:
- Can I use a different flour instead of almond flour? While not tested, oat flour is recommended as a potential substitute.
- Can I use a different type of nut butter instead of almond butter? Absolutely! Any nut or seed butter will work.
- Can I make smaller cookies instead of larger ones? Yes, adjust the baking time accordingly.
Coffee Cake Cookies
Ingredients
Cookie:
- 1 3/4 cups 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 e.g., Bob’s Red Mill 1:1
Icing:
- 1/4 cup powdered sugar
- 1-2 tsp milk of choice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together almond butter, maple syrup, egg or chia egg, and vanilla extract until smooth.
- Add almond flour, baking powder, cinnamon, and salt; mix until a thick, slightly sticky dough forms.
- Using a double cookie scoop, form dough into large balls, then flatten on the prepared baking sheet.
- Grease the back of a tablespoon and make an indent in each cookie.
- In a small bowl, combine all crumble ingredients, then sprinkle over each cookie.
- Bake for about 15 minutes until edges are slightly firm. Allow to cool completely.
- Drizzle icing over cooled cookies and enjoy!
Notes
- If dough is sticky, grease palms with non-stick spray.
- Cookies are ready when edges are slightly firm to the touch.