Coffee Cake Cookies

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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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 8 large cookies



  • 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


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


  • 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!


  • If dough is sticky, grease palms with non-stick spray.
  • Cookies are ready when edges are slightly firm to the touch.

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