Coffee Bean Cookies (Eggless & Gluten-Free)

Name: Coffee Bean Cookies (Eggless & Gluten-Free)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 1/2 cups fine almond flour (NOT almond meal); 3/4 cup oat flour (certified gluten-free if needed); 1/2 tsp baking powder; 2 tbsp raw cacao powder; 3 tbsp maple syrup; 3 tbsp refined coconut oil (melted); 2 tbsp instant coffee; 2 tbsp hot water

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These coffee bean cookies are a coffee lover's dream snacking cookie! Combines just the right amount of coffee flavor with a little cacao powder, their mocha flavor pairs so beautifully with maple syrup. Also, they are healthy and completely egg-free, gluten-free and made without refined sugar. They look amazing, are fun to make...and fun to eat!

Overhead view on a plate filled with a few eggless coffee bean cookies. There are 2 cups of coffee on the side as well as a pink hand towel.

I have a super fun recipe for all the coffee lovers! Coffee Bean Cookies!

Not only are they shaped like adorable coffee beans (OMG - aren't they so cute?), but they have an amazing coffee flavor. Just the right amount of sweet vs bitterness from the coffee, plus a crispy outer layer that hides a tender center. They actually taste slightly like mocha, thanks to the addition of cacao powder.

Classic coffee bean cookies are made using butter (so much butter!), refined sugar and an egg yolk. That combination provides a texture that's super soft with a melt-in-your-mouth feeling.

But guess what: coffee bean cookies can be made completely egg-free, refined sugar-free, healthier and even gluten-free without any compromise on texture! Using coconut oil is the secret to get that soft and moist middle that's unique to a coffee bean cookie, even without using any butter. Plus, they are sweetened with maple syrup, which add a depth in flavor when combined with coffee.

One more word: you might have noticed how recipes often recommend an optional small amount of corn starch. This is meant to softenen the cookies even more, which I did not find beneficial for this vegan version (again, thank you coconut oil).

Hope you give them a try on your next afternoon tea break!

Showing is a pile of vegan coffee bean cookies placed on a plate and showing a creamer being poured in a cup of coffee in the background.

No spread cookie dough

Ok. These cookies taste like coffee and a little chocolate and they are so delicious. BUT, I know you are here for their beautiful coffee bean shapes. Aren't you?

To allow them to be shaped this way, we are going to prepare a no spread cookie dough.

Nothing complicated: the batter will be thick and sticky, plus they contain only a tiny amount of baking powder. Just enough to help them puff a little and give them rounder edges, but not that much so they remain about the same shape they had pre-cooking.

Ingredients you'll need

Almond flour: choose a fine and blanched almond flour (the skins of the almonds were removed). Almond meal will NOT work for this recipe. I used the super fine almond flour from Bob's Red Mill.
Oat flour: I usually simply use my high-speed blender to make my own oat flour. Make sure it is super fine. Can also be store-bought.
Cacao powder: Cocoa powder works too, although cacao powder will give you a more chocolatey flavor and isn't as processed as cocoa.
Baking powder: you will be using only a small amount.
Instant coffee: essential to give the cookies a coffee flavor! I used the espresso instant coffee from Madaglia d'oro, but any brand will work.
Maple syrup: can swap for agave nectar, but I find the maple syrup to boost the flavor when combined with coffee.
Coconut oil: use refined coconut oil to avoid coconut flavor.

Showing are the ingredients needed to make the recipe.

How to make them: Step-by-Step

Get ready: pre-heat the oven to 350º and line a baking sheet with parchment paper.

Step 1: Combine the dry ingredients

In a large bowl, combine the almond flour, oat flour, cacao powder and baking powder.

Step 2: Combine the wet ingredients

In a medium bowl, combine the instant coffee with warm water. Whisk until all the granules are dissolved.

Then, add the melted coconut oil and maple syrup and stir.

Step 3: Combine the cookie dough

Pour the wet ingredients over the dry and stir to combine. The batter will look dry, but keep stirring until it comes together. I love to use a spatula to stir that kind of thick dough. It should eventually form a large ball.

Step 4: Shape the cookies and bake

Divide the dough in about 14 balls and transfer to the prepared baking sheet. I use my small ice cream scoop (about 2 tbsp) to do this.

Once the batter is divided, take one ball at the time and roll it in between your hands to form a smooth ball. Then, using your fingers, simply shape them in ovals by gently pressing on them and slightly pointing their edges.

Place all the oval-shaped cookies back on the baking sheet as you go. Then, use a stick (I used a chop stick!) or the back of a knife and press over the cookies on their surface to form an indentation in their mid-line that's just a little less than halfway through the cookie.

In process picture: there are some flour and cacao powder in a bowl.

In process picture: there is some instant coffee stirred in a bowl with other wet ingredients.

Watch how to make them

There are many vegan coffee bean cookies pilled on top of each other on a plate.

Tips when making these coffee bean cookies

Almond flour tends to create lumps naturally, so be sure to press on them to break them up and ensure that the batter is as uniform as possible.
The batter will look super dry and crumble easily at first. Keep stirring and use a spatula to scrape the bottom of the bowl (the batter is also super sticky!), the batter will eventually come together.
The cookies won't spread or change in shape much, so you can transfer them all on the same baking sheet, as long as they don't touch to each other.
Be sure to use warm water when combining with the instant coffee so it dissolves well.
You love strong coffee flavor? Then, use 2.5 tablespoons of instant coffee granules instead of 2 (but keep the same amount of water).

Close up on a coffee bean cookie placed over many other cookies on a plate with a cup of coffee in the background.

Serving suggestion

These are perfect for afternoon tea break! Enjoy with a warm cup of lavender milk tea, creamy peanut butter coffee or a glass of chilled chocolate cashew milk.

If you have a sweet tooth, then consider drizzling melted chocolate over them after they are baked or dip half of each cookies in melted chocolate, then transfer to a cooling rack so the chocolate can set before enjoying.

They make for a fun snacking cookie, but also great with your morning cup of coffee. More coffee with your coffee? Yes!

Storage

Keep them at room temperature for a few days. Store them in an air-tight container after a day or they will dry. They seem to become softer overall after a few days, which I did not mind at all.

You can store them in the fridge for longer storage, but they will harden a bit after cooled down. Let them slightly warm up at room temperature and they will become softer again.

Close up on an eggless coffee bean cookie placed on a wooden board and that was half opened to show the middle texture.

FAQ's

Are these cookies nut-free?

No, they contain almond flour, which makes them NOT safe for nut-allergies and they are NOT school-friendly (and they have caffeine too, which is not kid-friendly anyway...!).

Can I freeze them?

Yes! Keep them in an air-tight container in the freezer for up to 6 months. Let them thaw at room temperature for 15 minutes before enjoying.

Can I use espresso coffee instead of instant coffee granules?

Yes! Aim for the same amount of liquid to keep the texture of the batter similar.

Other healthy cookie recipes you might like

I hope you enjoy these coffee bean cookies as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

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