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.
Why You'll Love these Coffee Cookies
- gluten free and paleo - made with almond flour and other simple, whole food ingredients
- refined sugar free - sweetened with coconut sugar
- coffee flavored - made with instant coffee and cinnamon for a sweet coffee taste, reminiscent of a latte from your favorite coffee shop
- easy to make - these cookies have a one bowl dough that's chilled, scooped and baked in less than15 minutes.
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:
- In a large mixing bowl, whisk together the shortening, coconut sugar, egg and vanilla using a fork.
- Mix in the almond flour, tapioca starch, instant coffee, cinnamon, baking soda and salt.
- Fold the walnuts and chocolate chips into the batter.
- Chill the dough in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 350 degrees F.
- Scoop the chilled cookie dough onto a large baking sheet. Each cookie is about 1 rounded tablespoon in size.
- Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
- 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!
Tips and Tricks
- Change the mix-ins: swap the walnuts for chopped pecans or hazelnuts. Or use white chocolate chips instead of dark.
- Make ice cream sandwiches: sandwich ice cream between leftover cookies for a delicious frozen treat!
- Store cookies in the freezer: these cookies hold up best in the freezer, where they maintain their crunchy exterior
FAQ
Tigernut flour is the best swap for almond flour. It's gluten free, nut free and paleo friendly. I use it frequently in my baking as a nut free alternative.
I have not tested an egg substitute for this recipe, but if you try then please let me know how it turns out in the comment section below.
More Gluten Free Cookie Recipes
Looking for more gluten free and paleo friendly cookie recipes? Check these out:
Coffee and Walnut Cookies (Gluten Free, Paleo)
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 18-19 cookies 1x
Description
These healthy coffee and walnut cookies are made with almond flour and instant coffee, sweetened with coconut sugar and loaded with chopped walnuts and bits of dark chocolate.
Ingredients
- ½ cup palm shortening, room temperature (84g)
- ⅓ cup coconut sugar (56g)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups blanched almond flour (140g)
- 3 Tbsp tapioca starch (21g)
- 1 ½ tsp instant coffee
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup chopped walnuts
- ¼ cup mini dark chocolate chips
Instructions
- In a large mixing bowl, whisk together the shortening, coconut sugar, egg and vanilla using a fork.
- Mix in the almond flour, tapioca starch, instant coffee, cinnamon, baking soda and salt.
- Fold the walnuts and chocolate chips into the batter.
- Chill the dough in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 350 degrees F.
- Scoop the chilled cookie dough onto a large baking sheet. Each cookie is about 1 rounded tablespoon in size. You'll want about 1.5 inches between each cookie so they have room to spread.
- Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
- 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.
- Store cookies in an airtight container or baggie at room temperature for 3-4 days, 1 week in the fridge, or 2 months in the freezer.
Katie
My family and I love these cookies! Enjoy!