Tiramisu Cookies


5 from 25 votes
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These tiramisu cookies are soft and chewy and require zero baking! they have the perfect balance of sweet with dark coffee notes.

Why you’ll love this tiramisu cookies recipe

  • Perfect texture. The cookies are soft and chewy throughout, and the crunch of the sugar on the outside is *chef’s kiss*. They remind me of no bake chocolate cookies but with that added touch.
  • Easy to make. Like no bake oatmeal cookies and peanut butter no bake cookies, this recipe doesn’t need the oven to make and comes together in no time!
  • Easy to customize. Not a fan of coffee or want a darker flavor? The simple base is so easy to adapt to your preferences!
  • Perfect pick-me-up. These cookies are the perfect way to perk up. The espresso will boost energy, and the chocolate satisfies your sweet tooth (may we tempt you with our espresso cake or tiramisu layer cake?).
  • Breakfast idea! If you love tiramisu overnight oats, these cookies are healthy enough for breakfast and, honestly, are an epic way to have coffee for breakfast.

Ingredients (and substitutions)

  • Almond butter. I like to use smooth almond butter but if you prefer some added texture, crunchy almond butter works too. Not a fan of almond butter? Peanut butter, tahini, and cashew butter are all fabulous substitutions.
  • Maple syrup. Sweetens the cookies but also helps keep them soft. Honey and agave can also be used. 
  • Cocoa powder. It gives the cookies a deep chocolate flavor. Opt for Dutch-processed cocoa or dark cocoa powder.
  • Oat flour. A safe-to-eat raw flour that is simply blended oats.
  • Vanilla extract. Adds a subtle flavor.
  • Espresso powder. It gives the cookies a subtle coffee flavor and actually brings out the sweetness of the other ingredients.

Powdered topping 

  • White sugar.
  • Cocoa powder.

How to make Tiramisu cookies

  1. Prep. Line a large baking sheet with parchment paper. 
  2. Mix all the ingredients. In a large bowl, mix the almond butter, syrup, and cocoa powder. Once mixed, add in oat flour and stir until evenly combined. Add the vanilla extract and espresso powder. 
  3. Prepare cookies and refrigerate. Use your hands to roll out cookie dough balls and shape them as cookies. Refrigerate for 30 minutes to firm up.
  4. Mix the topping ingredients. Whisk together the sugar and cocoa powder.
  5. Sprinkle. Remove the cookies from the fridge and sprinkle the powdered topping over each one.

Storage instructions

To store. Place leftover cookies in a shallow container and store them in the refrigerator for up to two weeks.

To freeze. Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.

  • Mixing bowls. To mix all the ingredients and make the dough. 
  • Baking sheet. I like to line the cookies on a baking sheet (even though we aren’t baking them!) to prevent any sticking.
  • Whisk. Whisks naturally break apart any clumps compared to a spatula.
tiramisu cookie.

Recipe tips and tricks

  • Ensure the cookie dough is well-mixed and has a consistent texture. This will help in shaping the cookies.
  • Espresso powder is preferred over regular coffee granules as it imparts a more concentrated and intense coffee flavor to the cookies. If you don’t have espresso powder, instant coffee powder is fine.
  • Before refrigerating, taste a small amount of cookie dough to ensure the sweetness and coffee flavor are to your liking. You can always add more syrup or espresso powder.
  • To avoid any lumps, sift the powdered sugar and cocoa powder mixture before sprinkling it over the cookies.

Frequently Asked Questions 

Can I substitute espresso in the recipe? 

Yes, you can omit it completely if you don’t want any coffee flavor in them.

Can I make these without caffeine?

Yes! Choose caffeine-free coffee powder or granules.

Are these cookies gluten-free? 

Yes! When made with gluten-free oat flour, these cookies are suitable for celiacs.

tiramisu cookies recipe.

Tiramisu Cookies

5 from 25 votes
These tiramisu cookies are soft and chewy and require zero baking! They have the perfect balance of sweet with dark coffee notes.
Servings: 12 cookies
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


Powdered topping


  • Line a large baking sheet with parchment paper.
  • In a large bowl, add almond butter, syrup, and cocoa powder. Stir until all ingredients are completely mixed together. Add in oat flour and stir until evenly combined. Add the vanilla extract and espresso powder. 
  • Using your hands, roll out balls of cookie dough and place them on the lined sheet. Press down on each one into a cookie shape, using a fork to cross both sides. 
  • Refrigerate for 30 minutes to firm up.
  • Whisk together the sugar, cocoa powder, and espresso powder. 
  • Remove the cookies from the fridge and sprinkle the powdered topping over each one.


Serving: 1cookieCalories: 55kcalCarbohydrates: 3gProtein: 3gFat: 4gSodium: 65mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 1mgCalcium: 60mgIron: 0.4mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Yum! Another awesome no bake! And I agree the price of almond butter makes me cringe. Sunflower seed butter is inexpensive though, cashew is a bit cheaper too. Big price differences between brands though and where you buy.

  2. These are awesome. I make almond butter all the time at home because it is cheaper and tastes so much better than any of the ones I have had from the stores (I’m looking at you Justin’s). They are one of my favorite things to make. Thanks for the recipe!

  3. I do make my own nut butters exactly because they are so darn expensive. I usually make big bulks as it’s so messy and I hate cleaning the food processor.
    Most expensive items are coconut flour and beet root powder. But I needed this. Seriously. I need to red velvet everything sometimes 😉

    I totally feel like a stalker as this is about the 4th comment I am leaving somewhere for you today 😛 And after hitting the “post comment” button I am going directly to the kitchen to make these cookies.

    1. Oh I’m excited to try out beet powder- I’ve got some recipes up my sleeve using it!

      Comment away my dear!

  4. Wow! Those prices are crazy! I guess we take our nut butter prices for granted here in the US, but the “cheap like water” doesn’t work in LA…we’re in the worst drought ever and our water prices just keep rising! 🙁

    Your no bake cookies sound marvelous and so healthy, to boot! Lovely that you included a Paleo version too, I know some friends that would love this recipe! Nice job!

    1. Oh what! No way! I thought water would be one thing which remained constant!

      Thanks so much Christina- That means a tonne!

  5. I don’t make my own peanut butter. I probably should, but I don’t. The nut butter are definitely pricey but I seek out PB & Co. for a good price and also get the Flax and Chia Seed peanut butter at Trader Joe’s which is pretty cheap.

    1. I love that peanut butter from TJ’s- And ironically working with PB and Co so hopefully nut butters!

  6. You sure know the way to a girls heart <3. Tiramisu is one of my main loves! Even better that these are healthy for ya and not filled with whipping cream. And yes, nut butter prices are outrageous everywhere. LETS RIOT

  7. Makes me wonder how expensive nuts are in Australia!! My favorite dessert in cookie form is a very, very good thing!

  8. have you been to costco yet? GIANT almond butter jars for $6!!!! go get em! p.s. i kind of miss the kraft pb from NZ/Australia. haha

  9. Not only do they look and taste fancy, but also they sound the same way! The only thing I’m upset about is you haven’t incorporated any mascarpone in your “tiramisu dessert line”. Sure, they won’t be a healthy version anymore, but this cheating on tiramisu is just outrageous! 🙂 Just kidding though – awesome work!

  10. I do not make my own nut butters because I have never thought about it. The most expensive thing on my shopping list is probably when I buy organic produce (hardly ever, but sometimes I feel guilty) =P

  11. The price of almond butter makes me sad. Good thing I like peanut butter a little bit better. except for vanilla almond butter. Dammit Justin’s, come to Canada.

  12. yeah, I like to make my own, but fancy nut butters are kind of a gift I give myself, you should see my collection. Rosemary is a lucky pup, she gets some sometimes.