Coffee and Walnut Cookies (Gluten Free, Paleo)

These coffee and walnut cookies are perfect for the holidays. They have a sweet cinnamon coffee flavor and crisp exterior. They're made with almond flour, sweetened with coconut sugar and loaded with chopped walnuts and bits of dark chocolate.

I can't get enough of the coffee infused recipes lately. From coffee cookie cups to truffles and fudge, I want it all!

These coffee and walnut cookies are my newest coffee obsession. They have a crunchy exterior and chewy center that's loaded with dark chocolate and chopped walnuts. As for their flavor, it's sweet and nutty with a cinnamon and coffee taste. Like a cinnamon latte in cookie form!

This coffee cookie recipe is gluten free and paleo friendly. Therefore, made without flour, butter or refined sugar. It's the perfect cookie recipe for the holidays and leftovers store well in the freezer.

Ingredients

The full recipe can be found in the recipe card below, but here's a list of the ingredients you'll need to make these chocolate chip coffee cookies:

• palm shortening - this is a great dairy free butter substitute. The best swap would be butter, regular or plant based.
• coconut sugar - to sweeten the cookies. You can swap coconut sugar for maple sugar.
• egg - no egg substitutes have been tested.
• vanilla extract - for flavor.
• blanched almond flour - the best swap for almond flour would be tigernut flour.
• tapioca starch - needed for texture purposes. You can use arrowroot starch instead of tapioca starch.
• instant coffee - I love Four Sigmatic's organic instant coffee, but any brand will work.
• cinnamon - adds to the coffee flavor.
• baking soda - so that the cookies spread when baking.
• salt - to enhance the flavors. You can also top the cookies with flaked salt after baking (like I did)
• chopped walnuts - I recommend raw walnut halves or pieces
• mini dark chocolate chips - you can use large chocolate chips or chopped chocolate instead

How to Make Coffee Walnut Cookies

The dough for these cookies is made in one bowl, chilled, then scooped and baked in the oven. Here are the steps:

1. In a large mixing bowl, whisk together the shortening, coconut sugar, egg and vanilla using a fork.
2. Mix in the almond flour, tapioca starch, instant coffee, cinnamon, baking soda and salt.
3. Fold the walnuts and chocolate chips into the batter.

4. Chill the dough in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 350 degrees F.
5. Scoop the chilled cookie dough onto a large baking sheet. Each cookie is about 1 rounded tablespoon in size.

6. Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
7. After baking, cool the cookies for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack. You can top them with flaked sea salt right out of the oven.

Storage

Store these cookies in an airtight container or baggie at room temperature for a few days, in the fridge up to one week, or the freezer up to two months. I personally love them stored in the freezer - they have such a nice crunch!

FAQ

More Gluten Free Cookie Recipes

Looking for more gluten free and paleo friendly cookie recipes? Check these out:

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