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    Home » Recipes » Gluten Free Baking

    Gluten Free Cappuccino Cookies

    Published: Nov 29, 2023 · Modified: Nov 15, 2024 by Cinde LittleThis post may contain affiliate links4 Comments

    Jump to Recipe Print Recipe

    These gluten free Cappuccino Cookies are an upscale version of chocolate chip bar cookies with coffee and cinnamon. Every year I try to make a gluten free version of one or two of my old favourite holiday cookies. What cookie are you thinking about?

    A stack of gluten free Cappuccino Cookies beside a Christmas ornament.

    I make a handful of cookie recipes using this cookie flour blend that includes almond flour. That list includes gingerbread, pumpkin spice cookies, snickerdoodles and jam thumbprints.

    Jump to:
    • Ingredients
    • Edible Gluten Free Gifts
    • Resources For Gluten Free Holiday Baking
    • Gluten Free Cappuccino Cookies

    Ingredients

    Cookies are high in fat and sugar, plus have a short cooking time. This makes gluten free cookies challenging but there are plenty of tricks you can try. In this recipe the almond flour increases the protein and the brown rice flour makes them crisp like this cookie should be.

    • butter
    • brown sugar
    • instant coffee or espresso
    • vanilla extract
    • cookie flour blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
    • baking powder
    • mini chocolate chips
    • cinnamon
    • icing sugar
    • milk

    See recipe card for quantities.

    Watch on YouTube: Making a Gluten Free Cookie Flour Blend

    YouTube player this gluten free recipe

    Edible Gluten Free Gifts

    One of my favourite Christmas traditions is cutting these cookies, warm from the oven, late at night all by myself. It's tedious but I love eating the little edge pieces that are not full diamonds.

    For gift giving I wrap the perfect cappuccino diamonds in little cellophane bags and tie them with festive ribbon. It was rewarding to be able to do this again with the gluten free version of my recipe.

    Some gluten free flour blends will work in some cookie recipes. The frustrating part is you've got to get in the kitchen and figure it out. In this video I show you how I set up for some trial and error baking using this cookie flour blend.

    Resources For Gluten Free Holiday Baking

    My friend Sue Jennett calls this experi-baking. Cookies have a high fat and sugar content combined with a short cooking time that can make reworking recipes challenging. Here are a few resources you might find helpful.

    • Tips For Making Gluten Free Cookies.
    • Recipe Roundup: Holiday baking
    • Listen to my interview with Sue Jennett on A Canadian Celiac Podcast: Ep 43 Gluten Free Cookies.

    America’s Test Kitchen published three cookbooks that contain a lifetime of helpful information for gluten free cooks.

    • The How Can It Be Gluten Free Cookbook
    • Volume 2 The How Can It Be Gluten Free Cookbook
    • A third compilation of these two titled How Can It Be Gluten Free Collection; 350 Groundbreaking Recipes For All Your Favourites

    Let me know if the comments below if you have a favourite bar cookie recipe or if you tried these.

    A stack of gluten free Cappuccino Cookies beside a Christmas ornament.

    Gluten Free Cappuccino Cookies

    These are an upscale version of chocolate chip cookies with coffee and a cinnamon glaze.
    No ratings yet
    Print Pin Rate
    Course: Baking, Cookies & Bars
    Cuisine: Canadian
    Keyword: Cappuccino Cookies, easy gluten free cookies
    Cook Time: 25 minutes minutes
    Servings: 48 cookies
    Calories: 80kcal
    Author: Cinde Little

    Ingredients

    WET INGREDIENTS

    • 1 cup butter, room temperature
    • 1 cup brown sugar
    • 1 tablespoon instant coffee, finely ground
    • 1 teaspoon vanilla

    DRY INGREDIENTS

    • 290 grams cookie flour blend* (2¼ cups)
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 package semi sweet mini chocolate chips (10 oz/300 g)

    CINNAMON GLAZE

    • 1 tablespoon butter, melted
    • ¼ teaspoon cinnamon
    • ¾ cup icing sugar
    • 2 tablespoon milk
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    Instructions

    • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment.
    • In a stand mixer beat butter, sugar, instant coffee and vanilla until light and fluffy, about 3 minutes.
    • In a separate bowl combine cookie flour, baking powder and salt. Whisk until evenly mixed.
    • Turn mixer to low and slowly add the dry ingredients until combined. Add chocolate chips during the last minute.
    • Scrape dough into prepared baking pan. Cover with a piece of waxed paper and press to cover the entire pan using a small rolling pin.
    • Bake in preheated oven for 25 minutes or until browned around the edges and pulling away from the edges of the pan. Make cinnamon glaze while cookies are baking.

    Make CINNAMON GLAZE

    • In a small bowl combine butter, cinnamon, icing sugar and enough milk to make a thin glaze. Set aside until ready to use.

    Add Glaze and Cut Cookies

    • Cool cookies on wire rack 2-3 minutes. Gently warm glaze in microwave if needed. Pour glaze on top of warm cookies and spread evenly over the entire surface.
    • While the cookies are still warm, and before the glaze sets, cut into diamonds. Lay a long ruler across the narrow side of the pan, near the top. Use a small knife to make marks at 1-inch intervals. Repeat in same manner near the bottom of the pan. Use a large chef's knife to make long cuts the entire length of the pan.
    • Now lay the ruler at a diagonal across the pan from the top right corner to about a third of the way down. Using a large knife make a single cut across the pan. Now place the ruler over this line and use the small knife to make 1-inch marks on both sides of the diagonal. Using the large knife and the same method above, cut the cookie on the diagonal making diamonds.
    • I gently pull the parchment onto the counter and start eating all the incomplete diamonds around the edge of the pan while they are still warm. This is a holiday tradition for me!
    • For maximum freshness store cookies in an airtight container.

    Notes

    I've found that almond flour and brown rice flour both work well in gluten free cookies to provide structure, help with absorption of fat and liquid and result in the kind of crisp cookie I want.
    *Cookie flour blend: ⅔ cup brown rice flour, ¼ cup ground almonds, 3 tablespoon potato starch, 1 tablespoon + 2 teaspoon tapioca starch, ¼ teaspoon xanthan gum.

    Nutrition

    Nutrition Facts
    Gluten Free Cappuccino Cookies
    Amount Per Serving (1 cookie)
    Calories 80 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 11mg4%
    Sodium 63mg3%
    Potassium 12mg0%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 7g8%
    Protein 1g2%
    Vitamin A 127IU3%
    Calcium 12mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

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    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

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      Recipe Rating




    1. Susan Shields

      December 09, 2023 at 2:53 pm

      Can u use King Arthur flour instead of cookie flour blend

      Reply
      • Cinde Little

        December 10, 2023 at 4:20 pm

        Hi Susan! I'm not sure what other flour blend will work. The reason I needed to come up with a cookie flour blend is because my regular blend (sweet rice flour, potato starch, sorghum flour, millet flour) didn't work in some cookie recipes. I see King Arthur All-Purpose blend contains (white rice flour, brown rice flour, tapioca starch, potato starch). It really comes down to trial and error, you just need to try it. The only thing I might suggest is to substitute 1/2 cup of the total flour amount with almond flour. Both brown rice flour and almond flour work well in cookies but your King Arthur already has brown rice flour. Trust yourself and just do it. I'm sure you'll be able to eat your results. It's often the structure that varies and sometimes cookies are a bit greasier than you want. Let me know how it goes. Happy baking!

        Reply
    2. Tricia

      November 28, 2022 at 9:58 pm

      These are absolutely to die for. Highly recommend making these

      Reply
      • Cinde Little

        November 28, 2022 at 10:43 pm

        These are my personal favourite Christmas cookie and after our cooking class I think I might try them as tiny balls dipped in the cinnamon glaze. Thanks Tricia!

        Reply

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