Vegan Gluten-Free Coffee Cake Cookies
Soft almond flour cookies topped with a cinnamon coconut crumble and sweet maple glaze that capture all the flavors of coffee cake in cookie form. These gluten-free and dairy-free treats use flax eggs and coconut oil for binding, creating a tender texture that's perfect for breakfast, dessert, or afternoon snacking. The crumble topping adds delightful texture contrast while the maple coconut butter glaze provides the finishing touch that makes these cookies irresistibly indulgent yet wholesome.
Ingredients
- 1 tbsp ground flax1 egg1:1vegetarianadds eggs
for binding
- 3 tbsp water
- ¼ cup coconut oil, melted
- ¼ cup brown coconut sugar
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 ½ cup almond flour
- 2 tbsp arrowroot starch
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ cup coconut, shredded
- ¼ cup almond flour, for crumble
- 2 tsp coconut sugar, for crumble
- 2 tsp maple syrup, for crumble
- 1 tsp coconut oil, melted, for crumble
- 2 tbsp coconut butter, melted, for glazealmond butter1:1nut allergy
different flavor
- 1 tsp maple syrup, for glaze
Instructions
- 1
Preheat the oven and line a large baking sheet with lightly greased parchment paper
- 2
Combine the flax and water in a large mixing bowl and stir to combine, allow to sit for 5 minutes
- 3
Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and whisk until smooth
- 4
Fold the almond flour, arrowroot starch, cinnamon, and baking soda into the wet ingredients, stir until a dough forms
- 5
Scoop the cookies into balls with a cookie scoop and place them on the baking sheet, use your hand to lightly flatten the cookies and press an indent into the center with your thumb
- 6
Combine the ingredients for the crumble topping in a separate bowl and stir until combined, sprinkle about a tablespoon worth of the crumble topping on top of the cookies
- 7
Transfer to the preheated oven and bake for 12 minutes or until the topping is lightly crisp and the cookies are golden brown
- 8
Remove from the oven and allow to cool on a cooling rack
- 9
Combine the coconut butter and maple syrup, drizzle over top of the cookies and serve
Tips
Make sure to let the flax egg sit for the full 5 minutes to properly gel and bind the cookies together.
Press a thumb indent into each cookie before adding the crumble topping to create a well for the topping to nestle into.
Allow cookies to cool completely before glazing to prevent the coconut butter glaze from melting off.
Good to Know
Store in airtight container at room temperature for up to 5 days
Can be made 1 day ahead, store without glaze and add glaze before serving
Serve at room temperature, best within 2-3 days of baking
Common Mistakes
Don't skip the flax egg sitting time to avoid crumbly cookies
Don't overbake to avoid dry cookies
Substitutions
for binding
FAQ
Can I make these without the crumble topping?
Yes, the cookies are delicious on their own. Just bake as directed and skip the crumble step for simpler cookies.
What if I don't have arrowroot starch?
You can substitute with tapioca starch or cornstarch in equal amounts for similar binding properties.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 5 days, though they're best within 2-3 days.