Coffee Cookies
These Coffee Cookies are light as air, delicately crispy, loaded with chunks of coffee beans and hazelnuts, and not too sweet! Updated to include a chewy version!
Ingredients
- 1 egg
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/4 cup almond flour for the THIN COOKIES
- 1/2 cup Almond Flour for the CHEWY COOKIES
- 2-3 tablespoons crushed roasted coffee beans
- 2/3 cup crushed Hazelnuts
Instructions
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Preheat your oven to 350 degrees.
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To make the think cookies: Use an electric mixer and fluff up the sugar and egg until fluffy--2 minutes on high speed
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Add in the remaining ingredients (pay attention to the amount of almond flour for this type of cookies) and use a spatula to fold everything together.
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Scoop a tablespoon of cookie batter into a parchment lined baking sheet. The batter will spread into irregular shapes a little bit but that's ok!
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Bake the cookies for about 15 minutes until set.
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Once out of the oven, use a 2 inch round cookie cutter to cut off and trim the edges to a regular round shape.
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Enjoy!
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To make the thick chewy cookies: In a large bowl, add the egg, sugar, vanilla and whisk until blended.
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Add the crushed coffee beans, hazelnut and remaining ingredients. whisk the batter again.
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Spoon about a tablespoon of cookie batter onto a parchment paper-lined baking sheet and bake the cookies for 15 minutes until they've set.
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enjoy
Recipe Video
Recipe Notes
COOKIE TIPS
- Make sure you chose which type of coffee cookie you're making and follow the recipe and technique as there are some differences.
- Coffee is a must here if you're a coffee lover, but make sure you don't use instant coffee or instant espresso as it may dissolve into the batter.
- You can add any type of nut, chocolate chips, dried fruits or seeds to these Coffee Cookies.
- Make sure to not overbake the cookies as they might get a bit too crispy or dry out of chewy.
- Store these in a metal tin in a cool place.