Make Ahead

Coffee Flour Crunch Cookies

by:
November 17, 2018
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Coffee Flour Crunch Cookies
Photo by summersavory
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Makes about 30 cookies
Author Notes

I first made these cookies as part of an attempt to use up a stockpile of sliced almonds; they were so tasty that I ended up buying more sliced almonds to make them again, and so the cycle continues. They don't taste exactly like coffee, per se, but the coffee flour adds a really lovely flavor. I've found coffee flour at Trader Joe's and at my local discount grocery. I'm sure you can also get it online.

I make these cookies with a bowl and a wooden spoon because I don't have a mixer. A dedicated appliance would no doubt make the whole process even easier, but know that it can also be done with the application of a little elbow grease. —summersavory

What You'll Need
Ingredients
  • 1/2 cup sliced almonds
  • 1/3 cup flaked unsweetened coconut
  • 1/3 cup roughly chopped pecans and/or walnuts
  • 1/2 cup unsalted butter
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons coffee flour
  • 3/4 cup chocolate chips
Directions
  1. To start, toss the almonds, coconut, and chopped nuts onto a cookie sheet and toast in the oven at 325F for a few minutes. They cook quickly, so keep watch and pull out the tray when the coconut starts to brown. Set aside to cool, and you can turn the oven off for now too.
  2. Cream together the butter, sugars, vanilla and salt. Add the baking powder, baking soda, and instant coffee and mix well. Add the egg and beat. Scrape down the sides of the bowl to make sure everything is getting in on the mixing action
  3. When the egg is nicely blended in, add the flours and mix. It will look messy for a bit, like there's no way the dough will come together, but keep mixing - I promise there's enough liquid in there.
  4. Once the dough has come together and there are no dry streaks of flour left, toss in the toasted nuts and the chocolate chips and mix them in. Again, this might look like a terrible mistake for a minute - how could all that stuff possibly fit into the quantity of dough? - but if you just keep mixing, it'll work. The sliced almonds and coconut flakes will break up a bit in the process and that's ok.
  5. Cover the mixing bowl and set it in the fridge to let the dough rest. And you can take a break, too - fold some laundry, read a short story, go outside! 30 minutes (or more) later, preheat the oven to 350F and line a cookie sheet with parchment or a silicone mat.
  6. You can use your hands (or, if you're more civilized than I, a spoon) to portion out walnut-sized balls of cookie dough. I've never actually measured a walnut but I suspect they'd be about 2 Tbsp each in volume. Space them an inch or two apart - the cookies don't spread much, but they do like to have a little elbow room. Bake for 12-15 minutes. It can be hard to tell when they're done since the dough starts out brown, but once the tops are set you can gently check the bottoms, and when they start to brown underneath they're done. In my oven that takes about 14 minutes.
  7. Cool the cookies on a rack. They're good warm (as are most cookies); fully cooled and stored in an airtight container on the counter, they keep for a few days and I think they taste better on day 2.
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