Eggless Coffee Bean Cookies Recipe

Eggless Coffee Bean Cookies

Eggless Coffee Bean Cookies

Eggless Coffee Bean Cookies are bite-sized soft biscuits that have a rich coffee flavour and a hint of chocolate. They are perfect for coffee lovers!

These adorable bite-size coffee bean shaped cookies are perfect to go with morning coffee or to snack a handful during the day. It is a true coffee lover’s dream as they look and smell just like coffee beans.
These Eggless Coffee Bean Cookies are slightly dense with a soft and almost shortbread texture with a rich coffee flavour with a hint of chocolate. I am not a big coffee drinker, but I am not opposed to eating them. I especially love the flavour of coffee mixed with chocolate. These coffee bean cookies are not too sweet hence perfect for dunking them in milk, tea or coffee.

These Eggless Coffee Bean Cookies are super easy to prepare. The only most important step of this recipe is using room temperature butter. For these cookies, you can use instant coffee, or any of your favourite coffee- just make sure to put enough for a proper coffee taste once baked, or else you’ll be disappointed. And we most do not want that from our coffee bean cookies!

Other recipes you might like are Eggless Walnut Brownie, Oatmeal Chocolate Chip Cookies, Nan Khatai Cookies, Eggless Ras Malai Cookies, Chocolate Chip Cookies, No Bake Oatmeal Energy Balls , Eggless Plum Cake and Homemade Oats Protein Bar.


100 grams salted butter (room temperature)
100 grams castor sugar
2 tablespoons milk
1 tablespoon coffee
150 grams plain flour
50 grams cocoa powder
¼ teaspoon baking soda



Place the milk in a small bowl and heat in the microwave for 20 seconds. Stir in the coffee until fully dissolved. Set aside.


Place the butter into a bowl. Beat together with the sugar until creamy.


Sift the plain flour and cocoa powder.

Add the flour, cocoa powder, baking soda and milk with coffee to the creamed butter sugar mixture and stir until the mixture resembles coarse sand. Finish by using your hands to knead, mix and press the dough together until smooth. Refrigerate for 20-30 minutes.


After 30 minutes, use a teaspoon or an ice cream scoop to make small equal sized balls of the chilled dough mixture, roll out balls and then using your palms, mould them gently into an oval shape. Then, take a knife and press it gently along the diameter of the oval shape.

Then, place them in the tray spacing them well apart on the prepared baking trays. This mixture should make about 16 cookies.


Line a baking tray with parchment paper.

Preheat oven for 10 minutes at 190C/fan170C/gas 5. Bake the cookies for 8–10 minutes until they are light brown on the edges and still slightly soft in the center if you press them.

Remove the cookies from the oven and let them cool down at room temperature.

Chocolate chip cookies are ready!

Tips & Variations

  1. I have added castor sugar. If you want, you can add brown sugar or powdered sugar.
  2. Whisk butter and sugar until combined to give a creamy texture.
  3. Do not overwork the dough. The ingredients need to be gently folded in to make a smooth and soft dough.
  4. When you remove the cookies, they still look doughy but after they cool down, they are crisp.
  5. Reduce or increase the coffee as you might prefer, and change it for espresso if needed be. Just make sure you adjust the levels of dry ingredients slightly if the cookie dough gets too wet.
  6. If you don’t have instant coffee, you can substitute with 2 tsp of strongly brewed coffee.
  7. You can use any kind of milk. You can also substitute with hot water.
  8. Butter must be softened at room temperature.