Baking/ Cookies/ Dessert/ Recipes

Mocha Coffee Bean Cookies

Mocha coffee bean cookies. Something else to make with all that instant coffee we bought for Dalgona coffee (and they are so stinkin cute!)! These happen to be gluten-free, because that’s the only type of flour I had left 😅. Inspired by Joconde’s Baking. I made some adjustments in order to work with the ingredients that I had.

Original recipe here:

Mocha Coffee Bean Cookies

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  • 120g flour (I used Glutino gluten-free flour)
  • 12g Cocoa powder (Hershey's Special Dark)
  • 25g Corn starch
  • 5g Instant coffee powder
  • 8g hot water
  • 75g unsalted butter (room temp)
  • 70g Powdered Sugar
  • One egg yolk
  • 1/4 tsp pinch of salt
  • 4 oz dark chocolate



Sift together first 3 dry ingredients,


Dissolve the coffee powder with the hot water,


Whisk together the unsalted butter and powdered sugar until fluffy,


Add in the coffee and egg yolk, and whisk to combine,


Add the dry ingredients, and use a spatula to work everything into a soft dough,


Divide dough into 8g portions and roll them into round ovals,


Preheat the oven to 325˚


Place dough pieces about an inch apart onto parchment lined baking sheets,


Using the back of a knife, make an indentation down the center of each dough ball to mimic the line down the center of a coffee bean,


Refrigerate about 25 minutes, then bake for 15 minutes. The cookies will not spread much,


Remove cookies from the oven and allow them to cool completely,


Melt the dark chocolate, dip the bottoms of each cookie into the chocolate, place the cookies upside down back onto the baking sheets until the chocolate sets

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