These might be my new obsession! The cookie texture is perfect and the crumble topping adds the perfect crunch. With a drizzle of icing, the entire cookie comes together perfectly.
Although there are a few layers to this cookie, they are really easy to make. There is a step where the dough needs to sit in the fridge, so make sure to plan for that!
Coffee Cake Cookies
1 cup Tigernut flour (I have not tested with almond or oat, but I think it would work)
1/4 cup Cassava flour
1/4 cup 1:1 Gluten free flour blend (I use Bob’s Red Mill. You could try arrowroot starch to keep completely paleo)
1 tsp Baking soda
1 tsp Cream of tartar
1/4 tsp Salt
1 tsp Cinnamon
1/4 cup Oil (I used olive, but melted coconut should work too)
1/4 cup Maple syrup
1 tsp Vanilla
1 tsp. Apple cider vinegar
2 tbs 1:1 gluten free flour
1 tbs Tigernut flour
2 big tbs Gluten free rolled oats
1 tbs. Granulated sugar of choice
Shake of cinnamon
1 tbs Maple syrup
1 tsp Melted oil of choice
1/4 cup Sugar
1 tbs. Arrowroot powder
2 tbs. Plain yogurt of choice (I use Oatly)
For the cookies, sift all dry ingredients together in a bowl.
Beat the oil, maple syrup, and egg together on medium low speed until combined. Add in the vanilla and ACV and combine.
Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
Preheat oven to 350F while dough is cooling.
Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
When dough is more solid, remove from fridge and form 12 balls. Place on parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about 1/2 inch thick.
Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
Bake for 14-16 minutes, until edges are just golden. Let cool completely before icing.
While cookies are cooling, blend the sugar and arrowroot powder in a blender until it looks like powdered sugar.
Place 2 tbs of yogurt in a small bowl and then add your “powdered sugar” 1 tsp at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
Drizzle icing over cookies and enjoy!