If you’re looking for a cookie that will give you a morning boost that’s delicious and satisfying, then you’ll love these coffee cream cheese cookies!
With a rich coffee flavor and buttery goodness, these cookies are sure to please your taste buds. Try out this recipe and enjoy a guilt-free and delicious snack anytime!
If you’re a coffee and cookie lover, then you’re in for a treat!
In this recipe, we’ll show you how to make a batch of these delectable cookies that are perfect for any occasion!
What are Cream Cheese Coffee Cookies?
These delicious coffee cream cheese cookies are the perfect combination of rich coffee flavor and sweet, buttery goodness.
Made with low-carb ingredients including, almond flour, your preferred sweetener, butter, hot water, instant coffee (or instant espresso powder), cream cheese, and vanilla extract, these cookies are easy to make and sure to satisfy your sweet tooth.
What does a cream cheese coffee cookie taste like?
Coffee cream cheese cookies have a rich and indulgent taste that combines the flavors of coffee, cream cheese, and vanilla.
The use of instant coffee (or instant espresso powder) adds a strong coffee flavor to the cookies, while the cream cheese and butter provide a rich and creamy texture.
The addition of sweeteners such as erythritol or stevia gives the cookies a sweet taste without adding too many carbs or sugar.
The results are coffee cream cheese cookies that have a deliciously sweet and slightly tangy taste with a soft and chewy texture that’s hard to resist!
Do coffee cookies have caffeine?
Yes, coffee cream cheese cookies contain caffeine since they are made with instant coffee (or instant espresso powder) which is a source of caffeine.
However, the exact amount of caffeine in each cookie will depend on the amount of instant coffee (or instant espresso powder) used in the recipe.
If you are sensitive to caffeine, you may want to adjust the amount of coffee used in the recipe or substitute it with a decaffeinated version.
What ingredients do I need to make coffee cookies?
- Flour – almond flour for keto and low-carb cookies. Can sub with regular all-purpose flour.
- Sweetener – use your preferred sweetener.
- Butter – unsalted or salted butter both work.
- Hot Water – filtered boiled water.
- Instant Coffee – can also use instant espresso powder.
- Cream Cheese – in blocks and softened to room temperature.
- Vanilla Extract – found in grocery stores.
Why Instant Coffee – it’s best to use instant coffee because it’s concentrated flavors of coffee that won’t water down the cookie dough!
How to make coffee cookies?
Instructions to make coffee cookies are very simple!
Prepare cookie dough by combining browned butter, concentrated instant coffee, purpose flour, sweetener, cream cheese and vanilla extract. Stir with a hand mixer until the dough is formed.
Make cookie dough balls about the size of a golf ball, place them on a baking sheet, cookie sheet, or parchment paper and use the palm of your hands to press down. Bake at 325F for 16-20 minutes and let it cool before handling.
Pro Tip – quickly cool the cookies by freezing them for 5 minutes. The cookies must be cooled before handling because the cream cheese needs to cool to hold the cookies together.
Extra Flavors – feel free to add a sprinkle of sea salt to the cookie dough if you are feeling adventurous!
How to store coffee cookies?
Place the cookies in an airtight container in the fridge which will last 7-10 days. Throw in the microwave to warm back up.
What is the nutrition information for this low-carb coffee cookie recipe?
- 144 Calories
- 4g Carbohydrates
- 1g Fiber
- 3g Protein
- 14g Fat
- 19mg Cholesterol
- 61mg Sodium
- 36mg Potassium
- 37mg Calcium
- 1mg Iron
- 221ui Vitamin A
- 0mg Vitamin C
Looking for other cream cheese cookie recipes?
- Cream Cheese Chocolate Chip Cookies
- Taiwanese Pineapple Cookies
- Strawberry Cream Cheese Cookies
- Peach Cream Cheese Cookies
- Blueberry Cream Cheese Cookies
Now, let’s get making these Cream Cheese Coffee Cookies!
- Prepping Time 10M
- Cooking Time 16-20M
- Cooling Time 10M
- Total Time 40M
- Net Carb/Cookie ~1.4g
- Servings 12 Cookies
Ingredients
- 1 1/2 Cup Almond Flour (or regular all purpose flour)
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup Butter
- 2 tsp Hot Water
- 2 tbsp Instant Coffee (we used Starbucks Premium Instant Coffee)
- 2 oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
4) In a small mixing bowl, combine 2 tsp of hot water (MUST be hot) with 2 tbsp of Instant Coffee and mix well until most of the coffee crystals are dissolved. Run liquid through a strainer and set aside.
5) In a large mixing bowl, combine Almond Flour, concentrated coffee from 4), sweetener, cream cheese, Vanilla Extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note – make sure browned butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
6) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
7) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
8) Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your Cream Cheese Coffee Cookie!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Cream Cheese Coffee Cookies
Ingredients
- 1 1/2 Cup Almond Flour or regular all purpose flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup Butter
- 2 tsp Hot Water
- 2 tbsp Instant Coffee we used Starbucks Premium Instant Coffee
- 2 oz Cream Cheese softened
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
- In a small mixing bowl, combine 2 tsp of hot water (MUST be hot) with 2 tbsp of Instant Coffee and mix well until most of the coffee crystals are dissolved. Run liquid through a strainer and set aside.
- In a large mixing bowl, combine Almond Flour, concentrated coffee from 4), sweetener, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure browned butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Video
Nutrition
*This page contains affiliate marketing links*
Do you have the link for the coffee you purchased?
Hey Amy! The one we used is UCC 117, but you probably can pick it up cheaper at an Asian supermarket. You also can use whatever instant coffee you want, Folgers, Starbucks VIA, Nescafe, would all work!
For some reason my cookies didn’t harden. Any idea why? Thanks!
Hey Gynelle! Did you wait for the cookies to cool down for at least 10 minutes before you handled them? This cooling is required as the cookies are very fragile and soft out of the oven.
Also these cookies are def on the softer side but should have enough structure to handle once cooled. Let us know if you have any other questions!