Tiramisu Cookies

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4.94 from 48 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

4.94 from 48 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

Ingredients  

Powdered topping

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
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Comments

  1. 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!

  2. 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.

  3. 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 😆

  4. 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!

  5. 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.

    1. 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! 🙂

  6. 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!

  7. 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?!)

  8. 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. 🙂

  9. 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!

    1. 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 😉

  10. 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!

    1. 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!

  11. 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.

  12. 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.