These gluten free, dairy free cookies will satisfy your coffee cake cravings. Each Coffee Cake Cookie is just the right portion size for a low sugar treat with your cuppa joe or latté.
To make these Coffee Cake Cookies, I rolled the little balls of dough in a cinnamon + coconut sugar dust to give you the streusel topping. Plus a vanilla coconut butter icing to drizzle on top.
Hormone Balancing Superfood: Japanese sweet potato
Coffee cake cookie ingredients
Japanese sweet potato – this type of sweet potato can be used in many baking recipes to give a sweet cake flavor. And look at the nutrition it packs! You’ll get some protein, fiber, and a long list of vitamins and minerals. These taters can improve digestion and help prevent constipation. Processed white flour and sugar can’t compete with those statistics.
Oat flour – you can make your own in a food processor like I did or simply buy a bag. Oats are sweet too and contribute to the coffee cake flavor. Other benefits this whole grain brings are beta-glucan fiber and antioxidants. They can even lower that bad LDL cholesterol.
Cinnamon – every great coffee cake has cinnamon folded in. But here’s the really good news, this spice can help balance blood sugar levels. Balanced blood sugar means healthy weight and less hormonal symptoms.
Tips for making these cookies
Don’t substitute anything else for the Japanese sweet potato. It is necessary for the cakey flavor and consistency of the cookies.
If dough is too soft to form balls, place in the refrigerator for 30 minutes to chill and allow sweet potato and flours to absorb some liquid. This will give you a firmer dough that is easier to work with.
Use silicone liners or parchment paper for easy removal of the cookies after baking. These tools make clean up so much quicker too.
To make bakery-style cookies you need dough balls of the same size and weight. I use a cookie scoop to do this.
How long will Gluten Free Coffee Cake Cookies stay fresh?
These cookies are made with fresh ingredients that will not last as long as store-bought cookies. Most grocery store baked goods are made with unhealthy, inflammatory fats that are designed to sit on store shelves for a while. They also contain preservatives that you can avoid by making your own baked goodies. These cookies will last for about a week but you can store them in the refrigerator or freezer to extend their freshness.
Some other gluten free healthy dessert recipes
Red, White, and Blue Vegan Cheesecake
Gluten Free Coffee Cake Cookies
- 1 cup Japanese sweet potato, mashed
- ½ cup almond milk
- 2 teaspoons apple cider vinegar
- 1 ½ cup GF oat flour
- 1 cup almond flour
- ¼ cup tapioca flour
- 6 tablespoons coconut sugar, divided
- 2 teaspoon cinnamon, divided
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- ¼ cup maple syrup
- 1 ½ teaspoon vanilla
- 2 tablespoons coconut butter, melted in microwave
- Preheat oven to 350℉. Place silicone liners or parchment paper on 2 baking sheets.
- To cook the sweet potato in the microwave, poke holes in it with a fork. Cook on HIGH power for 5 minutes. If it is still not done, cook for 1 minute intervals until soft and cooked through.
- Cool 5 minutes. Scrape out flesh and mash with a fork. Measure out 1 cup.
- In a large bowl, whisk the almond milk and apple cider vinegar together. Set aside to allow to curdle.
- In a medium bowl, whisk together oat, almond, and tapioca flours, 2 tablespoons coconut sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt.
- Stir the eggs, maple syrup, and vanilla into the curdled almond milk mixture.
- Add the dry ingredients into the wet and stir to combine.
- Mix the remaining 4 tablespoons coconut sugar and 1 teaspoon cinnamon together in a small bowl.
- Shape the cookie dough into small balls or use a small cookie scoop. Roll the balls in the coconut sugar + cinnamon mixture and place on prepared baking sheet.
- Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
- When cookies are cool, drizzle with melted coconut butter.
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