Festive Cappuccino Cookies


If you like chocolate chip cookies, coffee and cinnamon these Cappuccino Cookies are for you. I happen to love all three.

I actually call these Cappuccino Diamonds and I only make them at Christmas. They’re cooked in a baking sheet then brushed with a sweet cinnamon glaze and cut while still warm. I take the time to cut them into little diamonds so they look fancy. It is tedious but the result is a lot of cookies!

PIN for later…

Cut into diamonds these Cappuccino Cookies look festive yet they are really just chocolate chip cookies with a kick from coffee and cinnamon.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

Watch on YouTube: Making a Gluten Free Cookie Flour Blend

Some gluten free flour blends work well in some cookie recipes, just not all cookie recipes. I’ve had more success recently making cookies with this ‘cookie blend’. It’s important to remember there’s no single flour or blend that works in every recipe. In my kitchen my homemade EGFG flour blend works for me in so many recipes; pancakes, crepes, waffles, muffins, quick breads, flat breads, Yorkshire pudding, Strawberry shortcake and even some cookies. But I wanted to improve my success with cookies and I’ve had great success with this combination.

If you like to mess around with recipes whip up a batch of this flour combo and give it a try. Brown rice flour and almond flour are both excellent in cookies. This recipe yields one cup but if you want to make more check out this post, Cookie Flour Blend. In it there’s a pdf you can download that has the recipe written our doubled and quadrupled.

Tips For Making Gluten Free Cookies

If you’ need more tips to improve your baking have a look at this blog post, Tips For Making Gluten Free Cookies. The high fat and sugar content combined with a short cooking time make cookies challenging. Learn the tricks and start remaking your old holiday favourites!

For podcast listeners you can also listen to my interview on the same topic at A Canadian Celiac Podcast episode 43. For those new to podcasts they’re the modern version of radio except you get to listen to exactly what you want when you want. This is the best way to stay up to date on all things gluten free, even topics you didn’t know were topics.

How To Keep Gluten Free Cookies Fresh

Gluten free baked goods don’t stay fresh the way wheat flour baking does. Here are three tips for keeping your baked goods fresh.

  1. Transfer to an air tight container or wrap well as soon as your cookies have cooled completely.
  2. America’s Test Kitchen tells me that using xanthan gum not only helps with structure but it also increases shelf life of baked goods. Their books contain a lifetime of helpful information for gluten free cooks; The How Can It Be Gluten Free Cookbook and Volume 2 The How Can It Be Gluten Free Cookbook.
  3. This tip won’t work for these cookies but it’s worth remembering. After you make your cookie dough you can bake off only the amount of cookies you want to eat over a few days. You can do this by dividing the dough and wrapping it well. I prefer to shape all my cookies (Jam Thumbprints, Snickerdoodles or regular chocolate chip cookies) and freeze them ready to bake. Cook them right from frozen for the exact same time the recipe recommends.

Some people think cutting these diamonds is too tedious, what do you think? I’d love to hear about that in the comments below.

More Recipes – Holiday Baking

Cappuccino Cookies

If you like chocolate chip cookies, coffee and cinnamon these Cappuccino Cookies are for you! A bar cookie that must be cut while warm but you will be rewarded with lots of edge pieces to keep you going.
Author: Cinde Little
Course: Baking, Cookies & Bars
Cuisine: Canadian
Keyword: Cappuccino Cookies



  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 Tbsp instant coffee, finely ground
  • 1 tsp vanilla


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


  • 1 Tbsp butter, melted
  • ¼ tsp cinnamon
  • ¾ cup icing sugar
  • 2 Tbsp milk


  • 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.
  • Cool on wire rack 2-3 minutes. 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.


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


Although I make some cookies with a typical gluten free flour blend (my EGFG blend) this recipe did not work. 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 Tbsp potato starch, 1 Tbsp + 2 tsp tapioca starch, ¼ tsp xanthan gum.
Tried this recipe?Let us know how it was!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.