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Home » Recipe Index » Biscuits and Cookies

Gluten-Free Coffee Almond Cookies

Published: Aug 18, 2021 · Updated: Aug 18, 2021 Author: 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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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 7 votes
Print Pin Review
Course: Afternoon Tea, Morning Tea, Snack
Cuisine: International
Prep Time: 12 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 27 minutes minutes
Servings: 24 cookies
Calories: 141kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

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

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.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

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
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.

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Reader Interactions

Comments

  1. Susan

    April 10, 2025 at 12:59 pm

    5 stars
    easy fast and delicious cookies. Just the right amount of sweetness and the sutpriding coffee flavor makes them so special 😋 😍 💕

    Reply
    • Alexandra Cook

      April 10, 2025 at 1:02 pm

      Thank you, Susan!
      I am so happy you enjoyed this recipe and appreciate you taking the time to let me know 🙂
      Alex xo

      Reply
  2. Alex

    November 28, 2024 at 5:34 am

    Just come across your website and all your recipes sound delicious.

    Can these be made without rolling the balls in the almond flakes please?
    Thank you

    Reply
    • Alexandra Cook

      November 28, 2024 at 7:10 am

      Thank you, Alex, for your kind words!
      Yes, they can – they’ll be more like an Amaretti cookie in that case. You may wish to have a little read of this cookie post (linked) as it has some tips to stop the mixture from sticking too much. Keep in mind, the mixture is quite sticky, as it needs to be for the almond flakes to adhere.
      You can roll the cookie balls in a little icing/powdered sugar, or just add a little to your hands to assist.
      Let me know if you give the recipe a try! Alex xo

      Reply
  3. Gail

    February 04, 2024 at 6:08 am

    Can I use egg white powder?

    Reply
    • Alexandra Cook

      February 04, 2024 at 7:08 am

      Hi Gail!
      That’s not something I have tried before.
      Let me know if you give it a try 🙂
      Alex xo

      Reply
  4. Cpg

    June 28, 2023 at 8:26 am

    5 stars
    these are delicious cookies- great for dipping

    Reply
    • Alexandra Cook

      June 29, 2023 at 9:15 am

      So happy you enjoyed them! Thanks, Alex

      Reply
  5. Jeannie

    May 26, 2023 at 3:09 pm

    5 stars
    I had X-large eggs, so added 1/2 cup more almond flour, and decreased my sugar to 2/3 cup. I also had a Talenti container of finely chopped toasted pecans, and dropped one ball at a time into that, swirled it around a bit which coated the balls really well, then plopped the ball onto a baking sheet. Delicious, especially when topped with a dark chocolate kiss!

    Reply
    • Alexandra Cook

      May 27, 2023 at 6:50 pm

      Hi Jeannie,
      Thank you for your feedback on the GF Coffee Almond Cookies. I am delighted that you were happy with the Cookies. What a great idea to top with the chocolate kiss. 🙂

      Reply
  6. 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
  7. 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
  8. 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
  9. Michele

    September 09, 2021 at 7:52 am

    5 stars
    These were incredibly easy to make but tasted as though they came from an artisanal bakery! Perfect for enjoying and gifting!

    Reply
    • Alexandra

      September 12, 2021 at 2:19 pm

      Hello Michele, thank you so much for your lovely comments on the GF Coffee Almond Cookies. I am thrilled that you enjoyed them. 🙂

      Reply
  10. Fauzia

    September 06, 2021 at 6:25 am

    Can I please make this recipe with erythritol? Lakanto.
    Please let me know. Thanks

    Reply
    • Alexandra

      September 06, 2021 at 7:40 am

      Hi Fauzia,
      I haven’t ever tried baking with erythritol, I am sorry. If you give it a try, I would love to know how you get on!

      Reply
  11. nathalie

    September 03, 2021 at 7:11 pm

    5 stars
    Thanks for sharing recipe !

    Reply
    • Alexandra

      September 07, 2021 at 6:13 pm

      Hi Nathalie, I am so pleased that you like the recipe for our GF Coffee Almond Cookies and look forward to hearing how you enjoy them. 🙂

      Reply
  12. Jamie

    August 22, 2021 at 4:01 am

    5 stars
    I’m a coffee lover and these cookies are just so good! I made them over the weekend and have a few every day as an afternoon snack. The coffee flavor is just right too!

    Reply
    • Alexandra

      August 22, 2021 at 4:16 pm

      Hi Jamie, thank you for your feedback on the Coffee Almond Cookies. I am delighted to hear that you enjoy them. 🙂

      Reply
      • Maliha Rahimtoola

        April 04, 2025 at 5:43 pm

        Can I half the ingredients to make a smaller batch

      • Alexandra Cook

        April 04, 2025 at 5:45 pm

        You can, but if I can make a suggestion, perhaps do a third batch – as it is three egg whites, it would be easier to drop it to one egg white as opposed to one and a half 🙂
        As a side note – they freeze really well if you have leftovers!
        Alex xo

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