• 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.