Jump to Recipe· 5 from 1 review

These tiramisu cookies have all of the flavors you love about Tiramisu in a cookie! They’re gluten-free, dairy-free, vegan, and paleo.

Tiramisu cookies out on a counter.

Tiramisu Cookies

Tiramisu is basically the perfect dessert! It’s a layered Italian dessert made with soft ladyfingers soaked in coffee and brandy and a sweet mascarpone mixture then topped off with cocoa powder. It’s sweet, it has a strong coffee and chocolate flavor, and is incredibly creamy!

In my several years creating gluten-free and dairy-free recipes this is one of the top requests! Before making a traditional tiramisu I thought it would be fun to make a much easier version that has all of the flavors of tiramisu in a cookie.

The Ingredients for Tiramisu Cookies

  • Ground Flaxseed. This recipe uses a flax egg and I haven’t tested a real egg, but would assume it would work similarly.
  • Almond Flour. Almond flour works well in this recipe and I haven’t tried this recipe with other flavors.
  • Arrowroot Starch. 
  • Espresso Powder. This is a key ingredient to giving these cookies an authentic tiramisu taste!
  • Baking Soda.
  • Coconut Sugar. 
  • Maple Syrup. 
  • Coconut Oil.
  • Coconut Cream, Honey, Espresso Powder, and Cocoa Powder. These ingredients form the cream topping. 

All the ingredients for tiramisu cookies.

How to make Tiramisu Cookies

  • Prepare the flax egg by combining the flax meal and water in a large mixing bowl. Stir and allow to sit for 5 minutes.
  • Add the almond flour, arrowroot starch, espresso powder, and baking soda to the bowl. Stir to combine.
  • Add the coconut sugar, maple syrup, and coconut oil. Stir to form a dough.
  • Scoop the cookies onto the baking sheet and evenly space. Use your hand to slightly flatten the cookies. 
  • Bake. Bake in the preheated oven for 15 minutes or until baked through. Remove and allow to cool completely on a cooling rack before frosting.

A tray of cookies for baking

  • Make the cream topping. Combine the coconut cream, honey, and espresso powder until smooth. Transfer to the fridge to chill for 5-10 minutes while the cookies cool.
  • Spread cream over cookies and enjoy! Spoon about 2-3 tbsp of the cream topping over each cookie, using the back of the spoon to make even. Lightly dust with cocoa powder before serving. 

Tiramisu cookies on a plate.

Can you make this recipe with a regular egg instead of a flax egg?

I haven’t tried this recipe with a real egg, but I assume it would work the same.

Can you make this recipe without the almond flour?

I haven’t tried this recipe with alternative flours.

Can you make these cookies AIP?

The espresso powder is a key ingredient to really making these taste like tiramisu, so it would be hard to really make these without it. However, you could use an AIP cookie base (like this) and add the cream topping with carob powder.

A stack of tiramisu cookies.

 

You’ll also love…

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tiramisu Cookies {Gluten-free, Dairy-free, Vegan}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Print Recipe

Ingredients

Scale

For the cookies

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1  1/4 cup almond flour
  • 1/4 cup arrowroot starch 
  • 2 tsp espresso powder
  • ⅛ tsp baking soda 
  • 2 tbsp coconut sugar 
  • 2 tbsp maple syrup 
  • 1/4 cup coconut oil melted 

For the cream topping

  • ½ cup coconut cream
  • 1 tbsp honey (sub maple syrup for vegan)
  • 1 tsp espresso powder
  • 2–4 tbsp cocoa powder for dusting

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper. 
  2. Prepare the flax egg by combining the flax meal and water in a large mixing bowl. Stir and allow to sit for 5 minutes.
  3. Add the almond flour, arrowroot starch, espresso powder, and baking soda to the bowl. Stir to combine.
  4. Add the coconut sugar, maple syrup, and coconut oil. Stir to form a dough.
  5. Using a cookie scoop, scoop the cookies onto the baking sheet and evenly space. Use your hand to slightly flatten the cookies. 
  6. Bake in the preheated oven for 15 minutes or until baked through. Remove and allow to cool completely on a cooling rack before frosting.
  7. To make the cream topping, combine the coconut cream, honey, and espresso powder until smooth. Transfer to the fridge to chill for 5-10 minutes while the cookies cool.
  8. Spoon about 2-3 tbsp of the cream topping over each cookie, using the back of the spoon to make even. Lightly dust with cocoa powder before serving. 

Notes

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 116
  • Fat: 8.1g
  • Carbohydrates: 8.1g
  • Fiber: 1g
  • Protein: 1g

Recipe by Michelle, Unbound Wellness. Photos by Ashleigh Scott