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!
Jump to:
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:
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:
You will need to start by preheating your oven and preparing your baking trays.
- Add the 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 aside to cool.
- Lightly whisk the egg whites until they are frothy.
- Add the 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 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. Remove from the oven and place on cooling racks.
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.
Yes! This is a great way to use up frozen egg whites. Just be sure they are thoroughly defrosted before you use them.
Store them in an airtight container at room temperature for up to one week. Alternatively, you can freeze them.
Yes, you can. This recipe is based on one of the most popular on the blog – our Almond Cookies.
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
Gluten-Free Coffee Almond Cookies
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.
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
- 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.
- 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.
- Use good quality vanilla which has been extracted from vanilla beans. Avoid those which are synthetically produced.
- All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.
- 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.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.
Nutrition Estimate:
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.
Moulikta
Can I substitute eggs?
Alexandra Cook
Hi there!
I have a Vegan Almond Cookie Recipe (linked) that you can try 🙂
Thanks, Alex
Michelle
can i use regular white sugar
Alexandra
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. 🙂
DonnaG
Can I use the whole egg in this recipe?
Alexandra
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