There are some recipes that just feel like a warm hug. You know the ones – they bring you back to a specific memory, a feeling of comfort, and make your kitchen smell like pure bliss. For me, that’s these Gluten-Free Coffee Almond Cookies. Honestly, if you’d told me a few years ago that I’d be sharing a cookie recipe that’s both gluten-free and utterly addictive, I might have been a little skeptical. But oh, how wrong I would have been! This recipe has become a weekend staple, a lifesaver on busy weeknights when a sweet craving hits, and is always the first to disappear at any gathering. It’s funny, because I used to think gluten-free meant sacrificing flavor or texture, but these little bites of heaven prove that theory completely wrong. They’re delicately crisp on the edges, wonderfully chewy in the center, with just the right amount of coffee punch and nutty almond goodness. They’re not overly sweet, which I appreciate, making them perfect alongside your morning coffee or as a delightful afternoon pick-me-up. If you’re a fan of a good almond cookie, or you’re looking for a fantastic gluten-free treat that everyone will love, you’ve come to the right place. This recipe is a true gem, and I’m so excited to share it with you!
Thank you for reading this post, don't forget to subscribe!What are gluten-free almond cookies?
So, what exactly are these magical little things? Think of them as your new favorite cookie, but with a gluten-free twist and a sophisticated flavor profile. These Gluten-Free Coffee Almond Cookies are essentially a delightful blend of simple, wholesome ingredients that come together to create something truly special. The “gluten-free” part means we’re ditching traditional wheat flour and opting for a smart blend that gives you that perfect cookie texture without any of the gluten. The “coffee” aspect isn’t about making them taste like a bitter cup of joe; it’s more about adding a subtle, rich depth that complements the other flavors beautifully. And then there’s the “almond” – that’s where the nutty, slightly sweet character comes in, often through almond flour or extract, adding a wonderful fragrance and flavor. They’re not crumbly or dry like some gluten-free baked goods can be. Instead, they have this wonderful chewiness that’s just irresistible. It’s the kind of cookie that makes you close your eyes for a moment with the first bite. They’re pretty straightforward, really – a simple dough that gets baked into perfectly golden rounds of deliciousness.
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this Gluten-Free Coffee Almond Cookie recipe, and I just know you will too! First and foremost, let’s talk about the **flavor**. Oh, the flavor! It’s this incredible balance of warm, roasted coffee notes that aren’t overpowering, mingled with the subtle sweetness and delightful nuttiness of almonds. They have this fantastic aroma while baking that fills the entire house and honestly, it’s pure joy. When you bite into one, you get that satisfying slight crisp around the edges and then that wonderfully chewy center. It’s pure cookie perfection! And the **simplicity**? This recipe is a lifesaver. You don’t need any fancy equipment or complicated techniques. I can whip up a batch even when I’m feeling a bit rushed, and they always turn out beautifully. The steps are logical and easy to follow, making it a great option for beginner bakers or anyone who just wants a delicious treat without the fuss. Plus, they’re surprisingly **cost-efficient**. The ingredients are pantry staples for many, and even if you need to buy a few specific items, they’re generally quite affordable, especially compared to store-bought gluten-free cookies. What I love most, though, is their **versatility**. You can enjoy these cookies in so many ways! They’re fantastic with a cup of coffee (hence the name!), but they’re also amazing with tea, or even a glass of cold milk. They’re perfect for a mid-afternoon snack, a delightful addition to a dessert platter, or even just a quiet moment of indulgence for yourself. They remind me a bit of some fancy biscotti, but way more approachable and soft. This recipe has genuinely changed my mind about what gluten-free baking can be, and I’m so thrilled it’s become a go-to for my family and friends.
How do I make gluten-free almond cookies?
Quick Overview
Whipping up these delightful Gluten-Free Coffee Almond Cookies is surprisingly simple! You’ll basically mix your dry ingredients together, then combine your wet ingredients separately, and finally bring them all together into a wonderfully fragrant dough. We’ll then roll them into balls, flatten them slightly, and bake them until they’re perfectly golden brown. The key is not to overmix, ensuring you get that lovely chewy texture. They come together in a matter of minutes before they hit the oven, and the aroma that fills your kitchen while they bake is just heavenly. This method ensures a consistent, delicious result every time, even if you’re new to gluten-free baking.
Ingredients
For the Main Dough:
Here’s what you’ll need to get started. For the gluten-free flour blend, I’ve found that a good quality all-purpose blend that contains xanthan gum works best. If yours doesn’t, you might need to add about 1/2 teaspoon separately. Make sure your unsalted butter is softened, but not melted – this is crucial for getting the right texture. For the coffee flavor, I love using finely ground espresso powder. It gives a really intense coffee flavor without adding too much liquid. If you can’t find espresso powder, you can use instant coffee granules, but make sure they’re fully dissolved in a tiny bit of warm water first. The almond flour adds a beautiful depth and tenderness, so don’t skip it if you can help it! I always use pure almond extract for the best flavor. Don’t be tempted to use artificial stuff here; it makes a world of difference.
- 2 ¼ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- ½ cup Almond Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Finely Ground Espresso Powder (or instant coffee granules dissolved in 1 tsp water)
- 1 cup (2 sticks) Unsalted Butter, softened
- ¾ cup Granulated Sugar
- ½ cup Packed Light Brown Sugar
- 2 large Eggs, at room temperature
- 1 teaspoon Pure Almond Extract
- ½ teaspoon Vanilla Extract
For the Optional Chocolate Drizzle:
This is entirely optional, but honestly, who can resist a little chocolate? I usually use semi-sweet chocolate chips, but milk chocolate or even dark chocolate works beautifully. Make sure to use good quality chocolate for the best melt and flavor. Melting it gently in the microwave or over a double boiler is key to a smooth, dippable consistency.
- ½ cup Semi-Sweet Chocolate Chips
- 1 teaspoon Coconut Oil (optional, for smoothness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This is super important because you want your cookies to bake evenly from the moment they go in. While the oven is heating up, grab a couple of baking sheets and line them with parchment paper. This prevents any sticking and makes cleanup a breeze. Trust me, parchment paper is a baker’s best friend! Make sure you have enough space on your counter for cooling the cookies later.
“New family favorite! This Gluten-Free Coffee Almond Cookies was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your gluten-free all-purpose flour, almond flour, baking soda, salt, and the espresso powder. Give it a really good whisk until everything is thoroughly combined and there are no lumps. This ensures that the leavening agent (baking soda) and salt are evenly distributed, which is key for consistent cookie texture. It also helps aerate the flour a bit.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is light and fluffy – this usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed. Then, add the eggs one at a time, beating well after each addition. Stir in the almond extract and vanilla extract until just combined. The mixture should look smooth and well-emulsified.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can lead to tougher cookies, especially with gluten-free flour. You want to mix until you no longer see streaks of dry flour. The dough will be thick and a little sticky, which is exactly what you’re looking for. If the dough feels too soft to handle, you can pop it in the fridge for about 15-20 minutes to firm up a bit, which makes it easier to roll.
Step 5: Prepare Filling
This is where we add a little extra something! If you’re opting for the chocolate drizzle, get that ready now. Place your chocolate chips in a microwave-safe bowl with the coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, you can melt it over a double boiler. Set aside to cool slightly.
Step 6: Shape the Cookies
Using a cookie scoop (about 1.5 tablespoons) or two spoons, scoop out portions of the dough. Roll each portion into a ball between your palms. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them. For a slightly flatter, chewier cookie, you can gently flatten the tops of the dough balls with the palm of your hand or the bottom of a glass. I like to sprinkle a few extra coffee grounds or a tiny pinch of flaky sea salt on top before baking for an extra touch!
Step 7: Bake
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool. I always keep a close eye on them during the last few minutes, as ovens can vary. If they start to brown too quickly, you can tent them loosely with foil.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This is important because they’re quite delicate when they’re hot. Once they’re completely cool, you can drizzle them with the melted chocolate if you wish. Use a fork or a spoon to create a pretty zigzag pattern over the tops. Let the chocolate set completely before serving or storing.
Step 9: Slice & Serve
Once the chocolate (if used) has set, your Gluten-Free Coffee Almond Cookies are ready to be devoured! They are absolutely divine served at room temperature. For the best presentation, arrange them on a pretty plate. They’re perfect on their own, but also wonderful served with a fresh cup of coffee or a glass of milk. Enjoy every delicious bite!
“I don’t know if I’ve ever eaten a better Gluten-Free Coffee Almond Cookies. The rub alone is wonderful, but the sauce??? Over the top!”
What to Serve It With
These Gluten-Free Coffee Almond Cookies are wonderfully versatile, fitting in perfectly at almost any occasion. For a simple **breakfast**, they are *divine* alongside your morning coffee. The coffee notes in the cookie already complement your brew, and the subtle sweetness is just enough to start the day without being overpowering. I like to just grab one as I’m heading out the door, or set a few out on a small plate with the coffee pot. For **brunch**, they elevate the spread beautifully. Imagine them alongside some fresh fruit salad, perhaps some yogurt parfaits, or even a light quiche. They add a touch of elegance without being too fussy. I’ve even served them dusted with a little powdered sugar for a slightly more festive look. As a **dessert**, these cookies are a winner. They pair wonderfully with a creamy panna cotta, a rich chocolate mousse, or even a scoop of vanilla bean ice cream. They’re not too sweet, so they won’t clash with other dessert flavors, and they provide a lovely textural contrast. And for those cozy **snack** moments, when you just need something sweet and satisfying? These are your go-to. I love pairing them with a warm cup of tea – maybe an Earl Grey or a chai – or even a hot chocolate on a chilly evening. My kids often sneak one (or two!) after school with a glass of milk, and I can’t say I blame them!
Top Tips for Perfecting Your Gluten-Free Coffee Almond Cookies
I’ve made these Gluten-Free Coffee Almond Cookies more times than I can count, and over the years, I’ve picked up a few little tricks that really help ensure they turn out perfectly every single time. Let’s dive into some of my favorite tips! First, when it comes to the **gluten-free flour blend**, not all are created equal. I’ve found that a blend specifically formulated for baking, one that *includes xanthan gum*, tends to yield the best results. If your blend doesn’t have xanthan gum, you’ll want to add about ½ teaspoon to the dry ingredients yourself. It acts as a binder, which is super important in gluten-free baking to give the cookies structure and chew. For the **coffee flavor**, using finely ground espresso powder is my absolute favorite. It provides a deep, rich coffee essence without adding any extra moisture that could make the cookies spread too much. If you can only find instant coffee granules, dissolve them in just a tiny splash of warm water (like, a teaspoon) before adding them to the wet ingredients to ensure they’re fully incorporated and don’t create little coffee pockets. Regarding **mixing**, the golden rule here is *do not overmix*! Once you add the dry ingredients to the wet, mix only until the flour streaks just disappear. Overmixing can develop the starches in the flour too much, leading to a tougher, denser cookie. I usually finish mixing by hand with a spatula to make sure I’m not going overboard. If your dough feels a bit too soft or sticky to handle when it’s time to roll, don’t hesitate to pop it into the refrigerator for 15-20 minutes. This helps firm up the butter, making the dough easier to work with and preventing excessive spreading during baking. For **baking**, I always recommend using parchment paper on your baking sheets. It’s a game-changer for preventing sticking and ensuring even browning. Also, keep an eye on your oven – they can go from perfectly baked to overdone pretty quickly! I usually pull mine out when the edges are golden but the centers still look a little soft. They’ll continue to set up beautifully as they cool on the baking sheet for those first few minutes. Finally, for the **optional chocolate drizzle**, use good quality chocolate chips. They melt more smoothly and taste so much better. If your chocolate seems a bit too thick after melting, add the coconut oil (or another teaspoon of neutral oil) a little at a time until it reaches a drizzling consistency. Patience during the cooling phase is key – let those cookies cool completely before you even think about diving in, or the chocolate will melt all over your fingers!
Storing and Reheating Tips
One of the best things about these Gluten-Free Coffee Almond Cookies is how well they store, making them perfect for baking ahead! For **room temperature** storage, once the cookies are completely cooled (and any chocolate drizzle is set), I like to store them in an airtight container. They’ll stay wonderfully fresh for about 3-4 days. I often layer them between sheets of parchment paper if I’m stacking them to prevent them from sticking together, especially if they have chocolate. If I’m just storing a few, a simple zip-top bag works too, just make sure to press out as much air as possible. For **refrigerator storage**, these cookies will last even longer, about a week to 10 days. Again, an airtight container is your best bet. This is also a great option if you live in a very warm or humid climate, as it helps maintain their texture. They do firm up a bit in the fridge, so if you prefer a softer cookie, you can let them sit at room temperature for about 15-20 minutes before enjoying. If you want to make a big batch and save them for a special occasion or just for future cravings, **freezer instructions** are your friend! Wrap individual cooled cookies (or stacks of 2-3) tightly in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To thaw, simply unwrap them and let them sit at room temperature for an hour or two. For the **glaze timing advice**, if you plan to store your cookies at room temperature or in the fridge for a few days, it’s best to add the chocolate drizzle *after* they are completely cooled and just before you plan to eat them or after they’ve been brought back to room temperature from the fridge. If freezing, I usually recommend freezing them *without* the chocolate drizzle. You can add the drizzle after thawing them for the freshest look and taste. If you do freeze with chocolate, be aware that condensation can sometimes affect the shine of the chocolate.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Gluten-Free Coffee Almond Cookies! I truly hope you give these a try. They’re more than just a recipe for me; they’re a little slice of comfort and joy that I’m so happy to share with you. The way the coffee and almond flavors mingle, the perfect chewy texture, and the fact that they’re gluten-free and wonderfully approachable – it all just makes them a winner in my book. They’re perfect for those moments when you need something sweet, but you want it to be delicious and satisfying without being overly complicated. If you love these cookies, you might also enjoy my Chewy Chocolate Chip Cookies (for a classic comfort bake!) or my Lemon Almond Biscotti (if you like a firmer, brighter flavor). I can’t wait to hear how your Gluten-Free Coffee Almond Cookies turn out! Please leave a comment below with your thoughts, any variations you tried, or just to say hello. Happy baking, and enjoy every delicious bite!
Gluten-Free Coffee Almond Cookies
Ingredients
Main Ingredients
- 2.5 cups all-purpose gluten-free flour blend
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon instant espresso powder
- 1 cup chopped almonds
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Dissolve the instant espresso powder in 1 tablespoon of hot water (optional, or add directly if it's very fine).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the espresso powder.
- Fold in the chopped almonds.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
