Coffee Cake Cookies (gluten & dairy free)
This recipe with created in partnership with Big Tree Farms! All opinions are my own.
These coffee cake cookies are the ultimate fall cookie to enjoy with your pumpkin spice latte! They’re gluten, egg, grain & dairy-free.
Coffee cake is one of life’s joys little joys… cakey with a crumble topping for the perfect treat to enjoy with coffee. If you’re a fan of coffee cake, you’re going to love these coffee cake cookies! They have a cakey texture with a crumble topping and are totally gluten-free and vegan!
- Almond Flour and Arrowroot Starch. These are the grain-free flours for the base of the cookie.
- Ground Flax. This is the alternative to using an egg. You can easily swap in an egg if needed.
- Coconut Oil.
- Brown Coconut Sugar. This is my absolute favorite alternative to cane sugar to bake with! The flavor is delicious and it swaps 1:1 for cane sugar. I’ve used Big Tree Farms for years, and I’m thrilled to be partnering with them on this recipe.
- Shredded Coconut. This is one of the main ingredients in the crumble topping.
How to make coffee cake cookies
- Step One. To make the cookies, combine the wet ingredients and dry.
- Step Two. Scoop the cookies into balls with a cookie scoop and place them on the baking sheet. You should have about 9 cookies. Use your hand to lightly flatten the cookies and press an indent into the center with your thumb.
- Step Three. Make the crumble topping and add to the cookies.
- Step Four. Bake and add the glaze!
Tips & Tricks
- Use a cookie scoop. This always ensures uniform sizes!
- Make sure the cookies are cool. Cookies using egg alternatives tend to be a bit more delicate than those with real eggs. Let them set before enjoying to make sure they won’t crumble.
How to store these cookies
Store the cookies in the fridge in glass for 2-3 days, or freeze for up to a month.
For the cookies
- 1 tbsp ground flax
- 3 tbsp water
- 1/4 cup coconut oil, melted
- 1/4 cup brown coconut sugar
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 cup almond flour
- 2 tbsp arrowroot starch
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 cup coconut shredded
- 1/4 cup almond flour
- 1/2 tsp cinnamon
- 2 tsp coconut sugar
- 2 tsp maple syrup
- 1 tsp coconut oil, melted
For the optional glaze
- 2 tbsp coconut butter, melted
- 1 tsp maple syrup
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- To make the cookies, use a large mixing bowl, combine the flax and water, and stir to combine. Allow to sit for 5 minutes.
- Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and whisk until smooth.
- Fold the almond flour, arrowroot starch, cinnamon, and baking soda into the wet ingredients. Stir until a dough forms.
- Scoop the cookies into balls with a cookie scoop and place them on the baking sheet. You should have about 9 cookies. Use your hand to lightly flatten the cookies and press an indent into the center with your thumb.
- Combine the ingredients for the crumble topping in a separate bowl and stir until combined. Sprinkle about a tablespoon worth of the crumble topping on top of the cookies.
- Transfer to the preheated oven and bake for 12 minutes or until the topping is lightly crisp and the cookies are golden brown. Remove from the oven and allow to cool on a cooling rack.
- Use a traditional glaze (like this) or combine the coconut butter and maple syrup. Drizzle over top of the cookies and serve!
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Method: Oven
- Serving Size: 1 cookie
- Calories: 250
- Fat: 11.8g
- Carbohydrates: 17.6g
- Fiber: 1.4g
- Protein: 3.4g