Gluten-Free Coffee Almond Cookies

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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.

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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:

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.

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.

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.

More delicious recipes for you to try:

Here are some more of our favourite cookie recipes:

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