Tiramisu cookies offer you the entire amazing flavors and textures of tiramisu in a grain-free, gluten-free cookie form! They’ve a coffee caramel drizzle over vegan cream cheese in each bite. And so they’re really easy and fun to make!
Table of Contents
I’ve been desirous about making some form of tiramisu-inspired cookies for some time, and these turned out amazing!
I exploit my almond flour cookie base, add some coffee to the cookie dough, after which make some sweetened cream cheese mixture. Then, you make this incredible, coffee-brown sugar-coconut-caramel.
All that gets stuffed into the cookie, and it oozes out during baking. It adds a lot flavor and texture to the cookies. It’s unbelievable!
These tiramisu cookies do take a little bit little bit of time to make, with all of the stuffing and all the things. But consider me, they’re definitely worth the effort. They’re very addictive and delicious! You’ll want to double triple the batch!
For quicker option, make it into cookie bars. Press half the cookie dough in a pan, then top with the vegan cream cheese mixture and the caramel. Then press the remaining cookie dough on top!
Why You’ll Love Tiramisu Cookies
- the entire flavors and textures of tiramisu in cookie form!
- tender, gluten-free cookie base
- creamy, vegan cream cheese filling
- gooey, coffee-date caramel drizzle
- naturally gluten-free and grain-free
More Almond Flour Cookies
Recipe Card
Tiramisu Cookies (gluten-free)
Tiramisu cookies offer you the entire amazing flavors and textures of tiramisu in a grain-free, gluten-free cookie form! They’re tender, sweet, and satisfying. And so they’re really easy and fun to make!
Servings: 10
Calories: 132kcal
Ingredients
Dry ingredients
- 1 cup (110 g) blanched almond flour
- 3 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients
- 3 tablespoons maple syrup
- 1 1/2 tablespoons melted coconut oil , I exploit refined for no coconut flavor
- 1/2 teaspoon vanilla extract or vanilla powder
- 1 teaspoon prepared coffee or espresso
Cream cheese stuffing ingredients
- 2 tablespoons non-dairy cream cheese
- 1 teaspoon powdered sugar or regular sugar
Coffee-caramel syrup ingredients
- 2 tablespoons prepared coffee or espresso
- 2 tablespoons brown sugar
- 1 tablespoon coconut cream
Instructions
Make the cookie dough.
-
In a small bowl, add the entire dry ingredients — that’s the almond flour, starch, baking soda, and salt — and blend very well. Press and blend to interrupt all of the almond flour lumps, because those lumps don’t break down easily when you add the wet ingredients.
-
Then, add within the maple syrup, coconut oil, vanilla extract, and low, and press and blend very well. The cookie dough will probably be pretty sticky, but you’re going to relax it, so mix it very well, and put it within the fridge to relax for 20 to 25 minutes.
Meanwhile, make the fillings.
-
Take the cream cheese out of the fridge, if you happen to have not already, and measure it out. Add the sugar to it, mix well, and let that cream cheese filling sit on the counter to melt a little bit bit.
-
Make the coffee-caramel syrup: In a small skillet over medium heat, add the coffee and brown sugar, and blend well. Bring it to a great boil, and proceed to cook for two minutes. Then, mix within the coconut cream, and proceed to cook until the mixture starts to thicken. Depending in your skillet and the stove, it will take anywhere from 4 to six minutes. Once the mixture is beginning to thicken up like maple syrup, switch off heat and let it cool. It can thicken more because it cools.
Assemble and bake.
-
Take the cookie dough out of the fridge. If the cookie dough remains to be very sticky, mix in an extra tablespoon of almond flour.
-
Use a spoon or cookie scoop to measure out about 2 tablespoons or more of the cookie dough and place on the baking sheet and wet your hands with water or oil. Using your wet or greased hand, press the cookies all the way down to flatten them out right into a 2 1/2” wide cookie, then scoop 1/2 to 1 teaspoon of the cream cheese mixture into the middle of every cookie.
-
Drizzle the cooled coffee-caramel syrup over the cream cheese in the midst of each cookie. Repeat for all of the cookies, then fold those cookies over. The cookie dough goes to be soft and somewhat sticky and really easily pliable, so just bring all of it together over the cream cheese and caramel mixture. It’s okay if it doesn’t completely seal. You simply need to bring the dough over enough in order that the fillings don’t completely leak out of the cookie during baking. See pictures for reference, and repeat for the entire cookies.
-
Bake within the oven for 12 to quarter-hour. The baking time is dependent upon your oven, the baking dish, etc. Check in on the 12-minute mark. If the cookies are browning on the sides, then they’re done. Otherwise, allow them to proceed to bake for an additional 2 minutes or so, then remove the cookies from the oven. Allow them to sit on the baking sheet for an additional 2 minutes, then rigorously transfer the parchment off to a cooling rack and allow them to cool completely. The caramel remains to be setting at this point, and cookies will probably be soft in the center after they first come out. They may firm up a bit once they cool, if you happen to can wait for them to chill down, that’s!
Notes
To make a more shelf-stable cookie, don’t add the cream cheese mixture before baking, just use the coffee caramel syrup within the cookies. You possibly can make sandwich cookies to serve by adding sweetened non-dairy cream cheese in between the 2 cookies or some vanilla ice cream.
Variation: You possibly can add a number of drops of vanilla extract to the cream cheese mixture as well.
To make a better version of this recipe, you possibly can make these into cookie bars. Press half the cookie dough right into a 9 by 5 loaf pan or barely smaller, lined baking dish. It can be a skinny layer. Then, drop 1/2 teaspoons of the cream cheese mixture everywhere in the cookie dough, after which drizzle the coffee-caramel syrup everywhere in the cream cheese. Then, press out the remaining dough on top. Bake at 335° F (168° C) for 18 to twenty minutes. Remove the baking dish from the oven, and let the bars cool for five minutes or so before slicing and serving.
These tiramisu cookies are naturally gluten-free and grain-free. They’re soy-free so long as you utilize soy-free vegan cream cheese.
Nutrition
Nutrition Facts
Tiramisu Cookies (gluten-free)
Amount Per Serving
Calories 132
Calories from Fat 81
% Day by day Value*
Fat 9g14%
Saturated Fat 3g19%
Sodium 86mg4%
Potassium 19mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Calcium 34mg3%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie weight loss plan.
Ingredients and Substitutions
- almond flour – That is the bottom in your cookie dough.
- tapioca starch – Acts as a binder for the dough.
- baking soda for rising
- salt to balance flavors
- maple syrup – For moisture and sweetness.
- coconut oil – For moisture and texture. Use refined coconut oil, if you happen to want less of a coconut flavor within the finished cookies.
- vanilla extract and low – Adds such an incredible flavor to the cookies and to the syrup!
- non-dairy cream cheese – For the creamy filling. Use soy-free, if needed.
- powdered sugar – To sweeten the cream cheese filling. You should use granulated sugar, if you happen to’d fairly.
- brown sugar – To sweeten the caramel.
- coconut cream – To make the caramel creamy.
Suggestions
- Make certain that while you’re mixing the dry ingredients you press out as many clumps as you possibly can. It can be much easier now than when you add within the wet ingredients.
- The coffee-caramel syrup thickens some because it cools. You simply need to cook until it reaches a maple syrup-like consistency.
The way to Make Gluten-Free Tiramisu Cookies
Make the cookie dough and chill it first. Line a baking sheet with parchment. Preheat the oven to 335 deg F.
In a small bowl, add the entire dry ingredients — that’s the almond flour, starch, baking soda, and salt — and blend very well. Press and blend to interrupt all of the almond flour lumps, because those lumps don’t break down easily when you add the wet ingredients.
Then, add within the maple syrup, coconut oil, vanilla extract, and low, and press and blend very well. The cookie dough will probably be pretty sticky, but you’re going to relax it, so mix it very well, and put it within the fridge to relax for 20 to 25 minutes.
Meanwhile, make the fillings.
To make the cream cheese filling, take the cream cheese out of the fridge, if you happen to haven’t already, and measure it out. Add the sugar to it, mix well, and let that cream cheese filling sit to melt a little bit bit.
Also make the coffee-caramel syrup while the cookies cool.
In a small skillet over medium heat, add the coffee and brown sugar, and blend well. Bring it to a great boil, and proceed to cook for 2 minutes. Then, mix within the coconut cream, and proceed to cook until the mixture starts to thicken. Depending in your skillet and the stove, it will take anywhere from 4 to 6 minutes.
Once the mixture is beginning to thicken up like maple syrup, switch off heat and let it cool. It can thicken a little bit more because it cools.
Assemble the tiramisu cookies and bake.
Take the cookie dough out of the fridge. If the cookie dough remains to be very sticky, mix in an extra tablespoon of almond flour.
Use a spoon or cookie scoop to measure out about two tablespoons or more of the cookie dough and place on the baking sheet and wet your hands with water or oil. Using your wet or greased hand, press the cookies all the way down to flatten them out right into a 2.5” wide cookie, then scoop 0.5 to at least one teaspoon of the cream cheese mixture into the middle of every cookie.
Drizzle the cooled coffee-caramel syrup over the cream cheese in the midst of each cookie.
Repeat for all of the cookies, then fold those cookies over. The cookie dough goes to be soft and somewhat sticky and really easily pliable, so just bring all of it together over the cream cheese and caramel mixture.
It’s okay if it doesn’t completely seal. You simply need to bring the dough over enough in order that the fillings don’t completely leak out of the cookie during baking. See pictures for reference, and repeat for the entire cookies.
Bake within the oven for 12 to quarter-hour. The baking time is dependent upon your oven, the baking dish, etc. Check in on the 12-minute mark. If the cookies are browning on the sides, then they’re done. Otherwise, allow them to proceed to bake for an additional 2 minutes or so, then remove the cookies from the oven.
Let the tiramisu cookies sit on the baking sheet for an additional two minutes, then rigorously transfer the parchment to a plate or cooling rack and allow them to cool completely. I often use a picket board to chill the cookies since the caramel remains to be setting at this point, and cookies will probably be soft in the center after they first come out. They may firm up a bit once they’re a little bit cooled, if you happen to can wait for them to chill down, that’s!
Ceaselessly Asked Questions
These tiramisu cookies are naturally gluten-free and grain-free. They’re soy-free so long as you utilize soy-free vegan cream cheese.
The bottom of the cookies is almond flour and changing that with a distinct flour would want many changes within the recipe. As a substitute use a shortbread or chocolate chip cookie recipe you want and use that dough for Nutfree
Store on the counter for the day. If you desire to store them for longer, refrigerate them, because they’ve cream cheese in them.
For a more shelf stable option, omit the cream cheese.
