Gluten-Free Coffee Cake Cookies For Spring Desserts
Delicious gluten-free coffee cake cookies perfect for spring desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, then add the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- If desired, fold in the chopped nuts.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
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Notes
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for longer storage.
- Feel free to add chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg