Coffee Bean Cookies (Eggless & Gluten-Free)

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 and is sweetened with maple syrup. They have such a delicious mocha flavor! 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!

I have a super fun recipe for all 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 sweetness vs bitterness from the coffee, plus a crispy outer layer that hides a tender center. 

Their texture is a little similar to my vegan lemon shortbread cookies, which by the way we are obsessed with.

These coffee bean cookies also have an amazing mocha taste, thanks to the addition of cacao powder. 

Classic coffee bean cookies are usually made using a lot of butter, refined sugar and 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 getting 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 adds depth in flavor when combined with coffee.

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

No spread cookies

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 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 use store-bought oat flour.
• 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: leavening agent, you will be using only a small amount.
• Instant coffee: essential to give the cookies their amazing 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 that the maple syrup boosts the flavor when combined with coffee.
• Coconut oil: use refined coconut oil to avoid coconut flavor. Coconut oil cannot be swapped for any other kind of oil as it is responsible for giving the cookies their unique texture.

How to make them: Step-by-Step

Get ready: preheat 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 hot 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 flour mixture 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 into 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 a 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 chopstick!) 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. This will give them a coffee bean shape!

Tips when making these coffee 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 will crumble easily at first. Keep stirring and use a spatula to scrape the bottom and sides of the bowl (the batter is also super sticky!). Keep stirring, the batter will eventually come together!
• I do not recommend using an electric mixer since the batter is pretty thick.
• 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 each other.
• Be sure to use warm water when combining with the instant coffee so it dissolves well.
• If you like a strong coffee flavor in baking, then, use 2.5 tablespoons of instant coffee granules instead of 2 (but keep the same amount of water).

Serving suggestion

These are perfect for afternoon tea breaks! 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 or looking for a stronger chocolate flavor, then consider drizzling melted chocolate over them after they are baked or dip half of each cookie in melted chocolate, then transfer to a cooling wire 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!

Variation to the recipe

You can add more ingredients to the cookie batter to add more texture or sweetness. Here are a few ideas:

• A small handful of chocolate chips
• Sprinkle of brown sugar once shaped just before baking
• Shredded coconut for more texture
• Pinch of salt for a nice sweet and salty combo
• One teaspoon of vanilla extract in the batter for more flavor

Storage

Keep them at room temperature for a few days. Store them in an airtight 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 they cool down. Let them slightly warm up at room temperature and they will become softer again.

Why you will love this recipe

• Easy and fun to make!
• Rich coffee flavor with a hint of chocolate taste
• Soft and tender center with a crisp texture on the outside
• Perfect treat for any cookie lovers who also love coffee!
• Healthy and high in antioxidants
• Vegan, dairy-free, gluten-free and made without eggs!

FAQ's

Other healthy cookie recipes you might like

• Vegan lemon cookies
• Vegan chocolate chips oatmeal cookies
• Sweet potato breakfast cookies
• Pumpkin chocolate chip cookies
• Cinnamon oatmeal cookies
• Almond flour thumbprint cookies
• Vegan red velvet cookies
• Almond flour peanut butter cookies
• Vegan chocolate chip cookie cake

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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