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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*.
- Easy to make. Like no bake oatmeal 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
- 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.
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.
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
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
These tiramisu cookies are soft and chewy and require zero baking! They have the perfect balance of sweet with dark coffee notes.
Ingredients
- 1 cup almond butter
- 1/2 cup maple syrup
- 2 tablespoons cocoa powder
- 1/4 cup oat flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon espresso powder
Powdered topping
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
Instructions
- 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.
Nutrition
Serving: 1cookieCalories: 55kcalCarbohydrates: 3gProtein: 3gFat: 4gSodium: 65mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 1mgCalcium: 60mgIron: 0.4mgNET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
This remimds me on Italy because I know
italians like Tiramisu so much.
Wow! Cookies that are made from espresso. Really should taste like Tiramisu. Thanks!
Please come be my personal chef!!!! I’m always almost afraid to read your recipes because I always have to get up and go make it right away.
Of course- I’d love to do that 🙂
How many cookies do you get out of a single batch?
Hi June! depending on how big or small you make them, I usually get around 8-9 cookies 🙂
Great recipies. Do you have carb and sugar count for diabetics?
Hi Tina! I don’t sorry- If you add them into a calorie calculator, it will provide those for you 🙂
Hi Arman! I found your site while searching for healthy sweets and love the recipes you’ve posted. I have a quick question (which I am sure you have addressed somewhere on your blog) but do you post nutritional info? or happen to have the nutritional information for this recipe? Thanks!
Hey Kim! Thanks so much for your kind words- Unfortunately, I don’t share nutritional info as I focus on the ingredients- However, if you plug in the ingredients in a calorie calculator, it will provide it for you 🙂 Enjoy!
No problem. Thank you!
Holy Smokes! The Blue Diamond dark chocolate almond butter is to freaking die for….I’m ruined for all other almond butter!!!
Outstanding. I must have these.
Thanks so much, Colette! 🙂
I just made these cookies and they are delicious! They taste great but are a bit mushy. Will they harden up in the fridge? Is there any way I could toss them in the oven for a bit? Please let me know. Thanks!
Hi there! So glad you thought they were delicious 🙂 they most certainly will- I LOVE freezing them then thawing them lightly. 🙂
Hi there, I LOVE your recipes 🙂 I am wondering if I can substitute the nut butter with Sunflower Seed Butter since we have nut allergies??
Hi Katie! I’m SO sorry for missing your question on Pinterest! Definitely sub it for Sunbutter (or soy butter if you like!). Just see if you can use an unsalted kind- I did it the first time and it was very salty (the Sunbutter brand!).
And thank you so much for your kind words- Let’s eat cake 😀
Totally just got my food processor! Can’t wait to try these!! Loooveee m some Tiramisu
OH fantastic! thanks Ashley 😀
I’m all about peanut butter, partially (okay, mostly) because almond butter is more expensive! I guess I could just make my own…
hahaha touche!
I have errrrthang I need to make these cookadees!!!! Love that you ground the nuts int nut butter. Way better than my feta idea.
These would not be safe around me!! They look and sound fantastic!
Thanks so much, Holly- appreciate it!
Love how chewy and delicious these sound – another amazing recipe!
Thanks so much, Jeanette! 🙂
Whoa, these look awesome and no-bake…amazing! I love all the flair in this post from the funky imprinting on the cookies to those super stylish fonts and colors. So New York, lol!
Thanks Sonali haha! We need to catch up!
And this is why I love peanut butter. Also, it’s taste fantastic and is far superior to those other nut butters.
Dark chocolate almond butter doesn’t sound so bad though. I’d definitely eat that. Can you bring some over? I’ll provide the spoon.
True story: I’ve completely stopped looking at the price of almond butter because I die a little inside each time I see how much it costs, and there’s no way in heck I’m giving up one of my biggest addictions. And I’d make my own more often, but I die a little inside whenever I have to listen to the almonds in the food processor. Basically, I’m screwed 😆
Hahahahahaha. You silly almond.
Goodnight my dear 😉
Oh my God, these are getting baked this week! Tiramisu is my favorite dessert, at least it was before I became a vegan. Thanks Arman!
Oh please do, Linda! 🙂
Hello there. I have two questions: 1) How many cookies does each version yield. 2) Since we don’t all use the same protein powders, I don’t know what one “scoop” (or package or container, for that matter) means. Can you tell me (us) the amount in grams or cups?
Thanks so much and have a great day.
Hi Sophie! These are customisable so you can make as many cookies as you like 🙂 One scoop of protein powder is generally 33-34grams! Hope that helps! 🙂
This recipe had me sold at tiramisu! A huge fan or anything tiramisu, but I love what you’ve done to turn it into bite-sized treats Arman!
Thanks for your kind words, Cyrus- Appreciate it!
Ohhhh baby… come to mama! Not quite sure if I was talkin’ to you or the cookies, but it applies either way! 😉
Seriously, dude… no bake AND tiramisu?! GIMME!
By the way, tiramisu is another one of those words that I LOVE to say out loud 3 different ways to intentionally tick people off. TEER-a-me-soo or Teer-a-MEE-soo or Teer-a-me-SOO
(You’re saying them out loud right now, right?!)
hahaha it can be both! YES! I will personally make it for you!
It just seems like anything that is good, quality, and desirable is also budget-breaking. However, these look like they’d be well worth it. 🙂
Thanks so much for your kind words 🙂
Holy deliciousness, Arman! I have so many (awesome) things to say about this post that I don’t know where to begin. (1) Tiramisu. It’s from Italy. We all know how I feel about Italian food. Therefore I need these cookies in my mouth right now. (2) Food processor. I caught that little note that you used your housemate’s. Have you reconsidered your hatred for food processors now that you can use it to create much cheaper nut butters? I think so. (3) Blue Diamond. I love their almonds. Esp the smokehouse ones. But somehow I don’t think a Smokehouse Tiramisu Cookie would be all that good. Maybe a Smokehouse Chicken Cookie? Can you get to work on that? 🙂 (Note: I wouldn’t make that one no-bake. Just sayin’.) I hope you had an awesome weekend in the city, mate!
Haha let’s dissect it then. 1. Grazie, mon ami. (That was more French).
2. Hahahaha I must say, they aren’t the worst for making nut butters
3. YES. YES. And Blue Diamond need to take note of your love 😉
Cookies for breakfast? You don’t have to tell me twice! These sound delicious!
Thanks so much, Melanie 🙂
What a great flavour combination! Love it!!
Thanks so much, Lucy!
Dear Arman, thank you for your kind message. I had a wonderful Mother’s Day! Looking forward to sharing pictures and recipes soon. Now on to these cookies! What a delicious treat…I love the sound of that nut butter. Have a wonderful day my friend!
Oh that makes me so happy- I can’t wait to read about it- I stupidly called my mum at 6.30 in the morning!
That is pretty devastating as I thought everything was so cheap in America! I reckon it is because you are in NY. That place is just as expensive as London and Sydney! This recipe looks really good – chocolate and coffee flavours – so good. I had a mocha nakd bar the other day – so good.
Thanks love! Oh Nakd bars…you need like 5 of them to be satisfied!
Ok how painful is the realisation of nut butter prices? I discovered the same when I went to NYC thinking I’d make up for the flight with all the money I’d save on nut butter… damn. In France, they don’t even have peanut butter in most shops! Oh and Starbucks – another thing with a universal cost. Hmph.
but but but….they have the BEST jams!
BE STILL, MY HEART. :O!
This looks sosososo good. <3
Thanks so much Farrah!
You are my numba one stunna – even if you FAILED to call me today! lol
Urgh. I need to vent! shall call tomorrow! 😀
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.
I CANNOT WAIT TO MAKE THESE.
…..Rosemary better not get better treatment that I do.
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.
Oh man, that is like (legal) crack. WHY SO EXPENSIVE!
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
You really should- slightly time consuming but SO cost effective!
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!
Thanks Ben! The marscarpone can be an optional addition on the side 😉
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
oooo I’m off to google them!
I LOVE KRAFT- All the added sugar and salt haha!
Makes me wonder how expensive nuts are in Australia!! My favorite dessert in cookie form is a very, very good thing!
Thanks Gwen! Oh they are ridiculous!
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
Can we please? I totally made these for you, my little marathon kimchi.
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.
I love that peanut butter from TJ’s- And ironically working with PB and Co so hopefully nut butters!
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!
Oh what! No way! I thought water would be one thing which remained constant!
Thanks so much Christina- That means a tonne!
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.
Oh I’m excited to try out beet powder- I’ve got some recipes up my sleeve using it!
Comment away my dear!
Delicious! Love tiramisu 😀
How good is it!
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!
Right? It is soo much cheaper- Justins…so good, so NOT cost effective!
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.
I think we need a Costco date…..or the other place I forgot the name…Sam’s something!