Coffee Bean Cookies Recipe

Coffee bean cookies, shaped as real coffee beans are so yum that even a non-coffee drinker won’t be able to resist these! If you like coffee and cookies, you will love this recipe!

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This is definitely a coffee lover’s dream cookie! These coffee bean-shaped cookies have the right balance of coffee and cocoa flavor. If you like rich coffee flavor in your desserts, also check out my eggless tiramisu recipe.

Like all of my other cookie recipes, these are egg-free and can easily be made dairy-free as well! Moreover, this is a foolproof no-spread cookie dough recipe.

So Coffee lovers, let’s get started!

No Spread Cookie Dough

These cookies are delicious but their whole bean cookie shape is the reason most people (including me!) are initially drawn to try it. 

These cookies are attractive to every coffee fan! To make sure they don’t lose their adorable shape, we will make a no-spread cookie dough. The cookie dough will be thick and sticky. 

We also don’t use any baking powder in this recipe as baking powder encourages the dough to spread up and out. This way, the cookies will have the same size and shape before and after baking.

Ingredients and Alternatives

Instant coffee powder* – The main ingredient of these eggless coffee cookies is coffee! I used Nescafe instant coffee powder to make this.

If you don’t have instant coffee powder, brew coffee the way you do. Just make sure to keep the same liquid amount as mentioned in this recipe.

Butter – Use softened unsalted butter. Hard, cold butter will not work well to form this coffee cookie dough. You can make this recipe vegan by substituting butter with the same amount of plant-based butter.

Powdered sugar -This recipe calls for icing sugar or powdered sugar. Icing sugar contains a bit of corn flour which acts as a binding and stabilizing agent. It makes sure that the cookie dough doesn’t spread after baking.

Cocoa powder* – For best results use unsweetened dark chocolate powder for this recipe.

Cornflour/ Cornstarch* – The term “Cornstarch” is used in North America, while “cornflour” is used in Europe and Asia. They are one and the same. As mentioned above, cornflour ensures that our cookies don’t spread and lose their coffee bean shape after baking.

Others – Hot water, all-purpose flour, vanilla extract*

How to Make the Best Coffee Bean Cookies

Prepare coffee

Mix the instant coffee powder in hot water until it is dissolved. Then keep the coffee mixture aside.

Form the dough

In a large bowl, beat butter and sugar until it’s light and fluffy. The sugar should dissolve in the butter and form a creamy consistency.

Make sure to use softened room temperature butter to do this. Melted butter will yield flat cookies and cold butter will make the cookie dough dry. Add coffee to this butter-sugar mixture.

Next, combine flour, cornflour, and cocoa powder (dry ingredients) with the wet ingredients (butter mixture) and mix well to form the cookie dough. Check video to see the dough consistency.

Chill the Cookie Dough

The next step is to chill dough in the fridge. Cover the bowl with the cookie dough using plastic wrap and keep it in the fridge for 30 min.

Chilling the dough, solidifies the butter in the cookies and prevents excess spreading.

Shape the cookies

After refrigeration, divide the cookie dough into equal-sized cookie balls. Take one ball at a time and roll them between your hands to get a smooth oval shape.

Place the oval-shaped cookies on the baking tray lined with a silicone mat* or parchment paper as you go. Then, use the back of a knife or butter knife and make a gentle cut in the middle to form the shape of coffee beans.

Bake Coffee bean cookies

Bake these cookies in a pre-heated oven at 180C for 8-10 min. Let the cookies rest on the baking tray for 10 minutes after baking and then cool it over a wire rack* or cooling rack before serving!

Coffee Bean Cookie Recipe Variations

Use decaf coffee* to make these cookies if you are making them for kids or if you are trying to limit your caffeine intake so you get the coffee taste without the caffeine.

You can also use chicory coffee* to make these cookies instead of regular coffee. Chicory coffee is made from chicory root and has a flavor similar to coffee, with woody and nutty aromas, and is caffeine-free.

You can also add hazelnut extract* or peppermint extract* instead of vanilla extract if you would like to experiment with different flavors.

To take these cookies to the next level, drizzle these cookies with melted chocolate and make them more chocolaty.

Storing Coffee Bean Cookies

These coffee cookies can be stored in an airtight container on the counter for up to 5 days.

You can also store them in an air-tight container in the freezer for up to 6 months. Let them thaw at room temperature for 15 minutes before enjoying.

Make-Ahead Options for Coffee Bean Cookies

These chocolate coffee bean cookies can be made ahead of time. You can prepare the dough, shape it into coffee beans as described in the recipe, and freeze it for up to 2 months.

Then, defrost in the refrigerator overnight and bake as per the recipe.

Serving Coffee Bean Cookies

Serve these bite-sized coffee bean cookies with a shot of espresso, a cup of Dalgona coffee, or even a chai tea latte.

You can also serve it as a sweet treat along with finger sandwiches and scones for high tea.

Tips for making the best Coffee bean cookies

• Be sure to use warm water to dissolve the instant coffee.
• Butter has to be at room temperature and it has to be SOFT. You should be able to push through it with your finger without putting much effort. If you want the butter to soften fast, try cutting up the butter into small half-inch slices and let it sit at room temperature.

• Do not use an electric mixer to make the dough as it may over mix the cookie dough.
• The cookies won’t spread or change in shape much, so you can transfer them all on the same baking sheet, as long as they don’t touch each other.

Commonly Asked Questions

Are cornstarch and corn flour the same?

Yes, cornstarch and corn flour are the same things. The term “Cornstarch” is used in North America, while “cornflour” is used in Europe and Asia. But in America, the term corn flour refers to finely ground cornmeal, so it’s important not to get confused.

Are these cookies nut-free?

Yes! These cookies are nut-free and egg-free. You can even make this dairy-free by using vegan butter instead of regular butter. You will also enjoy my list of 30 Cookie Recipes without Butter!

Can I use espresso coffee instead of instant coffee granules?

Yes, you can use espresso powder* instead of instant coffee powder if you want a strong coffee taste. Aim for the same amount of liquid to keep the texture of the batter similar.

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