Healthy Tiramisu Cookies

These cookies transform the classic tiramisu flavor — coffee, cream and cocoa — into a light, gluten-free, low-sugar cookie that’s easy to bake and perfect for a healthy dessert or snack.

Why You’ll Love This Recipe

• All the flavor of tiramisu (espresso + creamy topping + cocoa) in a handheld cookie.
• Gluten-free and dairy-free (or easily adapted) — great if you avoid gluten or dairy.
• Lower in sugar and calories than many traditional desserts, yet still satisfying.
• Simple and quick: mix, scoop, bake. No complicated layering needed.
• Balanced bite: each cookie offers a modest protein boost (~5 g) while staying light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 2 cups almond flour
• ⅓ cup gluten-free all-purpose flour (or regular if not gluten-free)
• 3 tablespoons brewed espresso (or very strong coffee)
• ¾ teaspoon instant espresso powder (optional — more if you like strong coffee flavor)
• ¼ cup dairy-free (or regular) Greek-style yogurt
• 3 tablespoons maple syrup (or agave syrup or coconut nectar)
• 1 teaspoon vanilla extract

For the coffee-yogurt frosting:

• ½ cup dairy-free (or regular) Greek-style yogurt
• 2 teaspoons brewed espresso (or very strong coffee)
• ¼ teaspoon instant espresso powder
• ¼ teaspoon vanilla extract
• 2 teaspoons maple syrup (or another liquid sweetener)

For dusting / topping:

• 2–3 teaspoons unsweetened cocoa powder

Directions

1. Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease or spray it.
2. Brew your espresso (or strong coffee); stir in the instant espresso powder if using. Let it cool for about 10 minutes.
3. In a mixing bowl, combine the almond flour and gluten-free flour. Add the cooled espresso mixture, yogurt, maple syrup, and vanilla. Stir until you get a sticky, firm dough. If it feels too dry — add a touch more yogurt; if too wet — add a bit more almond flour.
4. Lightly oil your hands. Shape the dough into 13 equal dough balls (~1 ½ tablespoons each). Place them on the prepared baking sheet, leaving some space between each. Flatten each ball gently with the palm of your hand to form a cookie.
5. Bake for about 16–18 minutes, until the edges are just golden brown. Do not overbake to avoid dryness.
6. Let the cookies cool in the pan for about 10 minutes, then transfer to a wire rack to chill completely (cooling fully helps them firm up).
7. Meanwhile, prepare the frosting: stir together the yogurt, espresso (or strong coffee), espresso powder (if using), vanilla, and maple syrup until smooth and thick. Chill if possible.
8. Just before serving, spread about one teaspoon of the coffee-yogurt frosting on each cooled cookie. Dust the tops lightly with unsweetened cocoa powder.

Servings and timing

• Makes: ~13 cookies
• Prep time: ~10 minutes
• Cook time: ~16–18 minutes
• Total time: ~25–30 minutes

Storage/Reheating

• Store unfrosted cookies in an airtight container at room temperature — they keep best this way.
• If frosted, store in the fridge in an airtight container; they stay good for about 2 days.
• The frosting/yogurt mixture itself can be stored separately in the fridge for up to 5 days, and you can frost just before serving for best texture.
• To refresh cookies: you can let refrigerated unfrosted cookies come to room temperature — or warm them gently for a few minutes before frosting.

FAQs

What if I’m not gluten-free — can I use regular flour?

Yes. If you don’t need to avoid gluten, you can simply use regular all-purpose flour instead of the gluten-free flour blend. The cookies will still bake up well.

Can I make these cookies fully vegan (no dairy)?

Yes — by using a dairy-free yogurt (e.g., soy, coconut, almond) in place of Greek yogurt, and ensuring any other ingredients fit your diet. The recipe handles dairy-free swaps well.

What if I don’t have espresso — can I use regular coffee?

Absolutely. Use a strongly brewed regular coffee instead of espresso. The flavor will be similar, though espresso gives a deeper coffee kick.

The dough seemed too dry — what should I do?

Add a little more yogurt (a teaspoon at a time) until the dough comes together. Different almond flours absorb moisture differently.

The dough was too wet and sticky — now what?

Add a bit more almond flour to thicken it. The dough should be sticky but firm enough to shape into balls.

Can I freeze these cookies?

You can freeze unfrosted cookies in an airtight container. When ready to enjoy, thaw them at room temperature, then frost just before serving.

Can I frost them right after baking, while still warm?

It’s better to wait until they are fully cooled. If you frost warm cookies, the yogurt frosting may melt and slide off.

What sweeteners can I use instead of maple syrup?

You can use agave syrup, coconut nectar, or any other liquid sweetener you prefer. The texture may vary slightly depending on the sweetness and consistency of the substitute.

How do I achieve a stronger coffee flavor?

Increase the amount of instant espresso powder (or add more brewed espresso) — up to ~2 tsp of espresso powder — to boost the coffee notes.

Will these cookies taste exactly like traditional tiramisu?

They’re inspired by tiramisu. You get the coffee, creamy topping and cocoa dusting reminiscent of tiramisu — but in cookie form. The texture is different: softer and cookie-like, rather than layered and creamy like classic tiramisu.

Conclusion

This healthy tiramisu-inspired cookie recipe is a wonderful way to enjoy the familiar tastes of tiramisu — espresso, creaminess, cocoa — in a lighter, gluten-free, lower-sugar format. Easy to make and versatile, these cookies suit many diets and occasions: from cozy afternoons to sharing with friends. They soothe the sweet tooth without overindulgence. Enjoy baking — and savor each coffee-kissed bite.

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