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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!
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


  • 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


  • 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.


  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.


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 | Vitamin A: 1IU | Calcium: 41mg | Iron: 1mg