These Gluten-Free Coffee Almond Cookies are easy to make and delicious. With only seven simple ingredients, they marry the flavours of coffee and almond into a chewy centre with a crisp almond-flaked exterior. Perfect with a cup of tea or coffee, for lunchboxes, or as a thoughtful homemade gift.
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Why we love this recipe:
These Coffee Almond Cookies are naturally gluten and dairy-free, simple to prepare and versatile. They freeze well, use minimal ingredients, and are an excellent way to use leftover egg whites.
- Only 7 ingredients, most of which are pantry staples.
- They freeze well so you can bake ahead.
- A quick and easy recipe that yields a pleasing texture contrast: crisp outside, chewy inside.
- Great for using up leftover egg whites.
- Suitable for many special diets since they’re gluten and dairy-free.
Ingredients in this recipe:
See the recipe card below for exact quantities and the complete method.
Egg whites – convenient to freeze and use later; they give lift and chewiness.
Almond flour/meal – blanched almond flour creates a lighter, more tender cookie, though almond meal also works.
Caster/superfine sugar – the fine texture blends easily for an even crumb.
Instant coffee powder – adds a gentle, clear coffee note without affecting texture.
Vanilla extract – use a quality vanilla made from real beans for the best flavour.
Almond flakes – provide a crunchy coating and attractive finish.
Step by Step Instructions:
Begin by preheating the oven and lining two baking trays.
- Combine the almond flour and caster sugar in a medium bowl and stir to blend.
- In a small cup, dissolve the instant coffee in the boiling water and set aside to cool.
- Lightly whisk the egg whites until frothy.
- Stir the cooled coffee, whisked egg whites and vanilla into the almond-sugar mixture until evenly combined.
- Form small balls about 3 cm (1 ¼ inch) across using a teaspoon or a small scoop.
- Roll each ball in the flaked almonds, place on the prepared trays leaving space for air to circulate, and gently flatten with your fingertips.
- Bake for about 12–15 minutes until lightly golden. Transfer to cooling racks to cool completely.
Tips for Success and FAQs:
Terminology note: in Australia these treats are often called “biscuits,” while in the USA the term “cookie” is used for similar sweet baked goods.
For consistent results, weigh ingredients where possible. Whisk the dry ingredients together before adding the wet ingredients to ensure even distribution.
Yes. Thaw frozen egg whites fully before using; they work well in this recipe.
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Yes. Omitting the coffee yields a straightforward almond cookie; this variation follows the classic almond cookie on the blog.
More delicious recipes for you to try:
Here are a few other favourite cookie recipes to explore:
- Chewy Amaretti Cookies
- Pecan Snowball Cookies
- Caramel Cookies
- Peanut Butter Cookies
- Chocolate Almond Cookies
These Gluten-Free Coffee Almond Cookies are simple, tasty and likely to become a new favourite. If you try them, leave a comment and rating to share your experience.
Alex xx
Gluten-Free Coffee Almond Cookies
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Please note:
For best results weigh ingredients when weights are provided. All oven temperatures are for fan-forced ovens.
Ingredients
- 3 cups (300 g) blanched almond flour/meal
- 1 cup (220 g) caster/superfine sugar
- 1 tablespoon instant coffee powder
- 3 teaspoon boiling water
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 cup (100 g) flaked almonds – for coating
Instructions
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Line two baking trays with non-stick baking paper.
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Preheat the oven to 180°C (360°F) fan-forced.
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Stir the almond flour and caster sugar together in a medium bowl.
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Dissolve the coffee powder in boiling water and allow to cool.
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Lightly whisk the egg whites until frothy and then add them to the dry mixture with the cooled coffee and vanilla. Stir until combined.
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Shape teaspoons of mixture into balls about 3 cm across, or use a small scoop for uniform size.
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Coat each ball in flaked almonds, arrange on trays with space between, and gently flatten.
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Bake 12–15 minutes until lightly golden. Cool on racks before storing or serving.
Notes
- Almond flour is usually made from blanched almonds and gives a finer texture; almond meal can be used if preferred.
- Australian tablespoons measure 20 ml (4 teaspoons); in other regions a tablespoon may be 15 ml (3 teaspoons)—adjust if needed.
- Choose a vanilla extract made from real vanilla beans for the best flavour.
- Oven temperatures vary; use the suggested bake time as a guide and check for light browning.
- To freeze baked cookies, cool completely and store in an airtight container for up to three months. To freeze unbaked portions, shape the cookies but don’t coat in almond flakes; freeze in an airtight container. When ready to bake, thaw, roll in flakes and bake as directed.
- Nutritional information is an estimate per cookie and can vary with brands and exact ingredient amounts.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutrition figures are estimates generated by online tools. For precise values, calculate nutrition using the exact brands and quantities you use.