These Healthy Tiramisu Cookies are easy, low-sugar, gluten-free cookies made with no eggs and no dairy for only 130 calories but 5 grams of protein each!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Tiramisu Cookies
These Healthy Tiramisu Cookies are easy, low-sugar, gluten-free cookies made with no eggs and no dairy for only 130 calories but 5 grams of protein each!
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Servings: 13 cookies
Calories: 129.8 kcal
Ingredients
- 2 cups Almond Flour - (note 1)
- ⅓ cup All-Purpose Gluten-Free Flour - (note 2)
- 3 tablespoons Espresso Shot - (note 3)
- ¾ teaspoon Espresso Powder - (note 4)
- ¼ cup Dairy-Free Greek Yogurt - (note 5)
- 3 tablespoons Maple Syrup - (note 6)
- 1 teaspoon Vanilla Extract
Coffee Yogurt frosting
- ½ cup Dairy-Free Greek Yogurt
- 2 teaspoons Espresso Shot - (note 3)
- ¼ teaspoon Espresso Powder
- ¼ teaspoon Vanilla Extract
- 2 teaspoons Maple Syrup
For dusting on top
- 2-3 teaspoons Unsweetened Cocoa Powder
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease them using a cooking oil spray. Set aside.
- Brew your espresso shot, or use a strongly brewed coffee. Stir in instant espresso powder. Read note 4 for guidance on how much to use to enhance the coffee flavor in your cookies, if desired. Set it aside for 10 minutes to cool down.
- In a mixing bowl, stir almond flour, all-purpose gluten-free flour, lukewarm espresso mixture made before, yogurt, maple syrup, and vanilla extract. Stir with a rubber spatula until it forms a sticky, firm dough. If too dry, add a bit more yogurt. If too liquid, add a bit more almond flour.
- Oil your hands with a mild-flavor oil and roll the dough into 13 cookie dough balls of the same size. It's about 1 1/2 tablespoons of dough each. Place them on the prepared baking sheet, leaving them 1 inch apart.
- Lightly oil your hand palm to press and flatten the cookie dough balls into a round cookie shape.
- Bake the cookies for 16-18 minutes at 350°F (180°C) until the outsides are golden brown.
- Let the cookies cool down on the baking sheet at room temperature for 10 minutes, then gently transfer them to a cooling rack for 2 hours, or any cold, before decorating.
Coffee Yogurt Frosting
- Meanwhile, prepare the coffee yogurt. In a small bowl, stir strongly brewed espresso with espresso powder. Cool in the fridge, then add onto the yogurt with vanilla extract. Stir to form a thick mixture.
- In a small mixing bowl, stir the previously cooled espresso mixture with the remaining frosting ingredients.
- Decorate the cookies just before eating/serving, as they store better unfrosted. They soften with the frosting and can be stored for only 2 days in the fridge in an airtight container, versus 5 days unfrosted. You can store the flavored yogurt in the refrigerator for up to 5 days, so you can frost it before serving.
- To frost, spread a teaspoon of coffee yogurt on top of each cookie, then dust unsweetened coconut powder on top.
Notes
Note 1: Or cashew flour, or sesame seed flour. Don’t use more all-purpose flour or oat flour. It won’t work.
Note 2: Or all-purpose flour if not gluten-free.
Note 3: Or strongly brewed coffee.
Note 4: These are instant coffee granules. I use strong espresso powder. You can vary the amount depending on how strong you love coffee flavor in a cookie. Low flavor – skip the instant espresso powder. Mild flavor – add 3/4 teaspoon. For a stronger flavor, add 2 teaspoons.
Note 5: Any thick, plain yogurt works. I like a Greek-style dairy-free yogurt with a rich, thick texture, so it’s not runny when spread on top of the cookies. If you eat dairy, Greek yogurt works.
Note 6: Any liquid sweetener works, like agave syrup or coconut nectar.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Nutrition
Serving: 1donut hole | Calories: 129.8kcal | Carbohydrates: 10g | Protein: 4.9g | Fat: 8.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 28.8mg | Fiber: 2.3g | Sugar: 4g | Vitamin A: 0.8IU | Vitamin B12: 0.1µg | Vitamin C: 0.6mg | Vitamin D: 0.1µg | Calcium: 59.5mg | Iron: 0.8mg | Magnesium: 3.8mg | Phosphorus: 12mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This ingredient forms the base of the cookies, providing a nutty flavor and a tender, gluten-free structure.
- All-Purpose Gluten-Free Flour – This helps to absorb moisture and gives the cookies a better texture. You can also use regular all-purpose flour if you are not gluten-free.
- Espresso – This gives the cookies a classic coffee flavor. You can also use strongly brewed coffee.
- Plain Yogurt – This adds moisture and richness to the cookies. It also acts as a binder in the absence of eggs. For the frosting, a thick, Greek-style yogurt is key.
- Maple Syrup – This liquid sweetener adds sweetness and helps bind the wet ingredients together. You can also use agave syrup or coconut nectar.
- Vanilla Extract – This enhances the flavor of both the cookies and the frosting with a warm, aromatic note.
- Espresso Powder – This is a simple way to intensify the coffee flavor in both the cookies and the frosting.
- Unsweetened Coconut Powder – This is dusted on top of the frosted cookies for a decorative finish that mimics the cocoa powder used in a traditional tiramisu.
How to Make Healthy Tiramisu Cookies
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- Use a Food Scale – Since different brands of flour absorb moisture differently, using a food scale to measure your flour by weight will give you the most consistent results.
- Don’t Overbake – These cookies won’t get super hard. They are ready when the edges are just turning golden brown. Overbaking can make them dry and crumbly.
- Patience is Key – It’s very important to let the cookies cool completely before you try to decorate them. If they are still warm, the frosting will melt and slide right off.
- Intensify Coffee Flavor – To make the coffee flavor stand out, stir espresso powder or instant coffee into the hot brewed coffee before adding it to the cookie dough. You can use anywhere from 1 to 3 teaspoons, depending on how strong you want the flavor to be.
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