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. Easy to make. Like no bake oatmeal 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
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.
Recommended tools to make this recipe
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.
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.
