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    Home » Biscuits and Cookies » Gluten-Free Coffee Almond Cookies

    Gluten-Free Coffee Almond Cookies

    Published: Aug 18, 2021 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    Jump to Recipe Leave Review

    These Gluten-Free Coffee Almond Cookies are incredibly simple to make and so delicious. Just seven ingredients are all that is required to make these sweet treats. The wonderful flavours of coffee and almond combine in a chewy biscuit, with a crisp exterior from the almond flakes. Bake a batch today!

    Round plate topped with cookies, sitting on a white cloth with some coffee beans around the edge.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by Step Instructions:
    • Tips for Success and FAQs:
    • More delicious recipes for you to try:
    • Gluten-Free Coffee Almond Cookies

    Why we love this recipe:

    These easy to prepare Coffee Almond Cookies are both gluten and dairy-free. Enjoy them with a tea or coffee, include them in a lunchbox, or package some as a gift. 

    • You need just 7 ingredients, all readily available. (One of them being water!)
    • They freeze well, so you can always have them on hand!
    • This is a quick and easy recipe.
    • If you have leftover egg whites, this is a great way to use them.
    • As they are gluten and dairy-free, they will suit people with specific dietary requirements. 
    • These Gluten-Free Coffee Almond Cookies have a great combination of textures, being slightly crispy on the outside and chewy on the inside.

    Ingredients in this recipe:

    Ingredients in this recipe on a white background.

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Egg Whites – a fantastic ingredient to have on hand – if you have leftover whites, you can store them in the freezer in an airtight container.

    Almond flour/meal – I have used blanched almond flour as it gives the cookies a lighter, more tender texture. 

    Caster/superfine sugar – I prefer this sugar for its finer texture. 

    Instant Coffee Powder – imparts a gentle coffee flavour, without compromising the texture of the cookies.

    Vanilla –  use good quality vanilla extract; ensure that it is naturally produced from the vanilla bean and not synthetically flavoured.

    Almond flakes – add great textural crunch to the cookies. 

    Step by Step Instructions:

    Steps 1-4 of preparing this recipe in a photo collage - adding the sugar and almond meal to a bowl, mixing the coffee, the lightly whisked egg whites, and all of the ingredients in a bowl.
    Steps 5-8 of preparing this recipe in a photo collage - the combined mixture, rolling the cookies in almond flakes, the uncooked cookies on a baking sheet, and the baked cookies on a plate.

    You will need to start by preheating your oven and preparing your baking trays.

    1. Add the almond flour and caster sugar to a medium size bowl, and stir to combine. 
    2. In a small bowl or cup, dissolve the coffee powder in the boiling water and set aside to cool.
    3. Lightly whisk the egg whites until they are frothy.
    4. Add the coffee, whisked egg whites and vanilla extract to the almond flour and caster sugar.
    5. Stir well until the ingredients are thoroughly combined.
    6. Using a teaspoon, roll into small balls about 3 cm (1 ¼ inch) in diameter. Alternatively, to obtain even size balls, you can use a small ice cream scoop. 
    7. Toss the balls in the flaked almonds, and place on the prepared trays, leaving a small amount of room between the balls for the heat to circulate. Press down gently with your fingertips to slightly flatten the cookies. 
    8. Bake for about 12-15 minutes until lightly browned. Remove from the oven and place on cooling racks.
    Stack of three cookies sitting on a small round white plate, with some coffee beans around the edge.

    Tips for Success and FAQs:

    Cookies or biscuits? In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”. So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion. 

    I recommend that you weigh the ingredients if possible as it is more accurate and will give a more consistent result.

    Also, be sure to whisk the dry ingredients together to thoroughly combine them before adding the egg whites, coffee and vanilla.

    Can I use frozen egg whites?

    Yes! This is a great way to use up frozen egg whites. Just be sure they are thoroughly defrosted before you use them.

    How long do the Gluten-Free Coffee Almond Cookies last?

    Store them in an airtight container at room temperature for up to one week. Alternatively, you can freeze them.

    Can I leave the coffee out?

    Yes, you can. This recipe is based on one of the most popular on the blog – our Almond Cookies.

    Round plate topped with cookies, sitting on a white cloth with some coffee beans around the edge.

    More delicious recipes for you to try:

    Here are some more of our favourite cookie recipes:

    • Chewy Amaretti Cookies
    • Pecan Snowball Cookies
    • Caramel Cookies
    • Peanut Butter Cookies
    • Chocolate Almond Cookies

    You will love these Gluten-Free Coffee Almond Cookies. Their ease of preparation and fantastic taste is sure to become your next favourite. Be sure to let me know in the comments below when you have given them a try.

    Alex xx

    Round plate topped with cookies, sitting on a white cloth with some coffee beans around the edge.

    Gluten-Free Coffee Almond Cookies

    These Gluten-Free Coffee Almond Cookies are incredibly simple to make and so delicious. Just seven ingredients are all that is required to make these sweet treats. The wonderful flavours of coffee and almond combine in a chewy biscuit, with a crisp exterior from the almond flakes. Bake a batch today!
    5 from 49 votes
    Print Pin Review
    Course: Afternoon Tea, Morning Tea, Snack
    Cuisine: International
    Prep Time: 12 minutes
    Cook Time: 15 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 141kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 3 cups (300 g) blanched almond flour/meal See Note 1
    • 1 cup (220 g) caster/superfine sugar
    • 1 tablespoon instant coffee powder See Note 2
    • 3 teaspoon boiling water
    • 3 egg whites
    • 1 teaspoon vanilla extract See Note 3
    • 1 cup (100 g) flaked almonds – for coating the cookies

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Line 2 baking trays with non-stick baking paper. 
    • Preheat your oven to 180 Degrees C (360 F).
    • Add almond flour and caster sugar to a medium-size bowl, and stir to combine.
    • In a small bowl or cup, dissolve the coffee powder in the boiling water and set it aside to cool.
    • Lightly whisk the egg whites until they are frothy.
    • Add the cooled coffee, whisked egg whites and vanilla extract to the almond flour and caster sugar. Stir well until the ingredients are thoroughly combined.
    • Using a teaspoon, roll into small balls about 3 cm (1 ¼ inch) in diameter. Alternatively, to obtain even size balls, you can use a small ice cream scoop.
    • Toss the balls in the flaked almonds, and place them on the prepared trays, leaving a small amount of room between the balls for the heat to circulate.
    • Press down gently with your fingertips to slightly flatten the cookies. 
    • Bake for about 12-15 minutes until lightly browned. (See Note 4) Remove from the oven and place on cooling racks.

    Notes

    1. In general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour as it has a finer texture.
    2. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
    3. Use good quality vanilla which has been extracted from vanilla beans. Avoid those which are synthetically produced.
    4. All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe. 
    5. The Coffee Almond Cookies freeze well – once baked, allow them to cool completely. Store in an airtight container for up to three months. If you prefer to freeze them raw, once the cookies are shaped, don’t roll them in almond flakes. Put them in an airtight container, and when ready to bake, allow them to defrost, then roll in almond flakes and bake.
    6. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.

    Nutrition Estimate:

    Calories: 141kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 7mg | Potassium: 44mg | Fiber: 2g | Sugar: 9g | Calcium: 41mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    « Marinated Parmesan
    Gluten-Free Banana Cake »
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    Reader Interactions

    Comments

    1. Moulikta

      March 09, 2023 at 2:11 am

      Can I substitute eggs?

      Reply
      • Alexandra Cook

        March 09, 2023 at 12:34 pm

        Hi there!
        I have a Vegan Almond Cookie Recipe (linked) that you can try 🙂
        Thanks, Alex

        Reply
    2. Michelle

      December 04, 2022 at 6:05 am

      can i use regular white sugar

      Reply
      • Alexandra

        December 04, 2022 at 11:13 am

        Hi Michelle, yes, you can use regular sugar in the GF Almond Cookies. Or, if you wish, you can add regular sugar to a blender or food processor and pulse a few times until the grains are smaller in size. Don’t pulse too much or it will become icing/powdered sugar. 🙂

        Reply
    3. DonnaG

      June 14, 2022 at 7:59 am

      Can I use the whole egg in this recipe?

      Reply
      • Alexandra

        June 16, 2022 at 5:40 pm

        Hi Donna,
        I hadn’t tried this before, so I made a batch of my regular Almond Cookies today.
        The texture was different, but it does work.
        Whisk the eggs and sugar together first and then add the other ingredients. You will have to add more almond meal, however – I would estimate about 1/4-1/3 of a cup but I would just add until the mixture is able to be rolled into a ball, as per the instructions in the recipe. (The size of your eggs will impact the quantity.)
        Hope that helps!
        Kind regards, Alex

        Reply
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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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