Coffee Cake Cookies

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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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