Turn coffee cake into cookie form with my Gluten Free Coffee Cake Cookies. A soft gluten free cookie texture, crunchy crumble topping, and drizzle of dairy free icing make these cookies absolutely delicious!
These lovely gluten free cookies are also completely dairy free and refined sugar free. They are such a fun way to switch up the classic coffee cake, but they still taste great with your coffee at breakfast. Don’t worry!
How to Make Gluten Free Coffee Cake Cookies
Although there are a few layers to this cookie, they are really easy to make.
Gluten free cookies: the first layer of these cookies is the cookie base. A mix of gluten free flours creates the ultimate texture.
Coffee Cake Crumble: the second layer is an easy crumble made from a mix of gluten free flours, oats, oil, and maple syrup.
Icing: a dairy free icing brings these cookies together!
Can I Make These Coffee Cake Cookies Vegan?
The only non-vegan ingredient in these cookies is the egg. I have not tested a vegan version, but I’m sure an egg replacer would work. If you try it, let us know in the comments how they came out!
Can I Make These Gluten Free Cookies Dairy Free?
Yes! The only dairy ingredient is the yogurt in the icing. I used a vegan yogurt and any yogurt you like should work.
Can I Make These Cookies Paleo?
Although I have not tested a fully Paleo version of these coffee cake cookies, you could try substituting the gluten free flour in the cookie base for arrowroot or tapioca starch. For the crumble, sub the gluten free flour for cassava flour.
I can’t promise the outcome of the cookie base if you make these substitutions, but leave a comment if you do!
Looking for More Coffee Cake Recipes?
Gluten Free Banana Coffee Cake
Gluten Free Coffee Cake Cookies
Ingredients
Cookies
- 1 cup Tigernut flour I have not tested with almond or oat, but I think it would work
- 1/4 cup Cassava flour
- 1/4 cup 1:1 Gluten free flour
- 1 tsp Baking soda
- 1 tsp Cream of tartar
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/4 cup Oil I used olive, but melted coconut should work too
- 1/4 cup Maple syrup
- 1 Egg room temperature
- 1 tsp Vanilla
- 1 tsp Apple cider vinegar
Crumble Topping
- 2 Tbsp 1:1 gluten free flour
- 1 Tbsp Tigernut flour
- 2 big Tbsp Gluten free rolled oats
- 1 Tbsp Granulated sugar of choice
- Shake of cinnamon
- 1 Tbsp Maple syrup
- 1 tsp Melted oil of choice
Icing
- 1/4 cup Coconut sugar
- 1 Tbsp Arrowroot powder
- 2 Tbsp Plain yogurt of choice I use dairy free
Instructions
- For the cookies, sift all dry ingredients together in a bowl.
- Beat the oil, maple syrup, and egg together on medium low speed until combined. Add in the vanilla and ACV and combine.
- Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
- Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
- Preheat oven to 350F while dough is cooling.
- Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
- When dough is more solid, remove from fridge and form 12 balls. Place on parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about 1/2 inch thick.
- Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
- Bake for 14-16 minutes, until edges are just golden. Let cool completely before icing.
- While cookies are cooling, blend the sugar and arrowroot powder in a blender until it looks like powdered sugar.
- Place 2 Tbsp of yogurt in a small bowl and then add your powdered sugar 1 tsp at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
- Drizzle icing over cookies and enjoy!
