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.
- White sugar.
- Cocoa powder.
How to make Tiramisu cookies
- Prep. Line a large baking sheet with parchment paper.
- 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.
- 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.
- Mix the topping ingredients. Whisk together the sugar and cocoa powder.
- Sprinkle. Remove the cookies from the fridge and sprinkle the powdered topping over each one.
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.
Recommended tools to make this recipe
- 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.
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
Yes, you can omit it completely if you don’t want any coffee flavor in them.
Yes! Choose caffeine-free coffee powder or granules.
Yes! When made with gluten-free oat flour, these cookies are suitable for celiacs.
- 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.
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