Gluten Free Coffee Cake Cookies
Soft gluten free cookies with the perfect crunchy crumble topping and dairy free icing for the ultimate coffee cake in cookie form!
Equipment
- stand mixer or
Ingredients
Cookies
- 1 cup 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ cup coconut oil
- ¼ cup Maple syrup
- 1 Egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon Vanilla
Crumble Topping
- ¼ cup 1:1 gluten free flour
- ¼ cup Tigernut flour
- ¼ teaspoon Cinnamon
- 1 tablespoon Maple syrup
- 1-2 tablespoon Melted coconut oil
Icing
- ¼ cup powdered sugar
- 2 tablespoon Plain yogurt of choice I use dairy free
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Whisk the flours, baking soda, baking powder and salt together in a medium bowl.
- Beat the oil, maple syrup, eggs, and vanilla together in a large bowl on medium speed until combined.
- Add the flour mixture to the wet ingredients and beat on low (or use your paddle attachment) until just combined.
- Let the dough sit while you make the streusel topping. Mix all the crumb ingredients in a small bowl until combined and the texture resembles wet sand. Start with 1 tablespoon of coconut oil and add more if needed.
- Use a medium sized cookie scoop to scoop balls of dough onto the cookie sheet. Use the back of the cookie scoop or the back of a tablespoon measure if the scoop is too big, to flatten and create a small crater in the center of the cookies.
- Sprinkle the crumble topping over the cookie base, filling the middle of each cookie, and gently press down so it sticks to the cookies.
- Bake for 8-10 minutes, until edges are just golden. Let cool for a couple of minutes before transferring to a wire rack to finish cooling.
- Combine the powdered sugar and yogurt to make a simple glaze.
- Drizzle icing over cooled cookies and enjoy!