Coffee Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies 1x
- Category: Dessert
Ingredients
Scale
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.
