Cappuccino Cookies
With a mocha cookie cup filled with caramel toffee and topped with chocolate, these need a place on your cookie tray. I guarantee these English Toffee Cappuccino Cookies will be the star of the party with such unique and rich flavors. This amazing cookie recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I don’t have many recipes that I want to make again immediately after eating the final bite. But with these cappuccino cookies I did. They are that good. I couldn’t decide if I liked them better right away when the toffee caramel filling was gooey or after it set a bit and had a little crunch. Either way, these are phenomenal.
I can’t take all the credit for this recipe. One of my readers, Donna, came to me and asked for help converting her favorite English Toffee Cappuccino Cookies. I gave her my ideas but couldn’t stop thinking about them. I just had to try them myself.
The original uses a powdered cappuccino drink mix, white flour, and plenty of sugar. I decided to use my Mocha Chocolate Chip Cookies as the base and add the toffee from my Caramel Pecan Turtle Bark and some melted chocolate. I’m not sure how close these are to the originals but they are amazing.
If you are new to my blog you should know that I try to keep instructions simple and ingredient lists short. With six kids to take care of easy is my middle name. I don’t have time for fussy recipes to fail or ingredients to waste.
Ingredients
Almond Flour – Almond flour is a type of gluten-free flour made from finely ground almonds. It has a slightly nutty taste and is denser than other types of flour. This can be used to make cakes, cookies, muffins, and other baked goods.
Cocoa Powder – Cocoa powder is a key ingredient in mocha cookies, providing both flavor and color. The powder is made from roasted cocoa beans that have been ground into a fine powder. Cocoa powder contains cocoa butter, which helps to give the cookies a rich flavor and smooth texture.
Salted Butter – The addition of salt to butter is a common practice in cookie-making, as it helps to enhance the flavor of the butter and create a more complex overall flavor in the finished product. Salt also has the ability to help offset the sweetness of some of the other ingredients in a cookie recipe, such as sugar or molasses. In short, using salted butter in cookies can result in a tastier, more well-rounded cookie. If you have unsalted butter just add a pinch of salt.
Instant Coffee – When instant coffee is used in cappuccino cookies, it helps to give the cookies a coffee flavor without making them too moist. Instant espresso powder can be used instead if you prefer.
Sweetener – The sugar free sweetener in cookies is a great way to add sweetness without adding calories. This can be a great alternative for those who are looking to cut back on their sugar intake or for those who are trying to lose weight. I use a blend of xylitol (or allulose), erythritol, and stevia.
Heavy Cream – Heavy cream is used in toffee because it contains a high percentage of butterfat. The higher the butterfat content, the more stable the toffee will be. Heavy cream also has a lower water content than milk, which means that it will evaporate less during the cooking process. This results in a denser, richer toffee.
Gelatin – Gelatin is used in cookies to help them maintain their shape. It is a protein that is derived from animal collagen and it is what gives Jello its jiggly texture. When gelatin is added to cookie dough, it helps to prevent the cookies from spreading too much during baking.
Vanilla Extract – The vanilla enhances the other flavors in the cookies.
Sugar-Free Chocolate Chips – Sugar-free chocolate is a great way to add flavor and texture to keto cookies while still staying within the guidelines of the keto diet.
How to Make Cappuccino Cookies
This cookie recipe does have a few steps but each one is pretty easy. The dough is made in the food processor with the touch of a button. The caramel just needs to be stirred. And by using foil cupcake liners there is minimal cleanup.
Step One: Add the dough ingredients to a food processor. Process until a thick dough forms.
Step Two: Scoop cookie dough mixture into a cupcake pan lined with aluminum foil liners and sprayed with non-stick cooking spray. I use a cookie scoop to make this easier.
Step Three: Bake until the cookies are firm to the touch and no longer jiggly. They will sink a bit in the centers.
Step Four: Make a well in the center of each using a tart tamper.
Step Five: Fill the center of each with caramel. I use this homemade sugar-free caramel.
Step Six: Cover the top of each cookie with melted chocolate.
Variations
Cinnamon – A pinch of cinnamon gives a nice flavor to the dough, similar to a Mexican hot chocolate.
White chocolate chips – These are great subbed in for the semisweet chips or melted and drizzled on top.
Brown sugar sweetener – You can swap out some of the granular sweetener for a brown sugar sweetener for more of a molasses flavor to the cookies.
Common Questions
Should I refrigerate keto cappuccino cookies?
The toffee center gets hard when the cappuccino cookies are refrigerated for more than a few hours so I recommend leaving these cappuccino cookies at room temperature in an airtight container. They should be fine for 2-3 days.
Can I just bake the dough on a cookie sheet?
Sure, you don’t have to make this with the filling and topping if you don’t want to. Just scoop the dough onto a baking sheet lined with parchment paper and bake as you would any other cookie. Cool on a wire rack when they come out of the oven.
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Cappuccino Cookies
Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- 2 tbsp cocoa powder
- 1 tbsp instant coffee
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp gelatin
- 1 tsp vanilla
Toffee:
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/8 cup heavy cream
- 1/8 cup salted butter
Chocolate:
- 1/4 cup sugar free chocolate chips
- 1 tsp butter
Instructions
- Preheat oven to 350. Line 8 holes of a cupcake tin with foil liners.
- Combine all the dough ingredients in the food processor and pulse until uniform dough forms.
- Divide into 8 balls and put each in a foil-lined cupcake tin.
- Bake for 18 minutes or until slightly firm to the touch. Cool completely.
- Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Cool for ten minutes.
- Using a tart tamper or the back of a tablespoon to make an indent in each cookie cup. Fill with the caramel.
- Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Spread the tops of the cookies with the chocolate.
- The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these at room temperature. They should be fine for 2-3 days.
Notes
Nutrition
Try these keto cookies next:
Chocolate Almond Flour Cookies
Dairy-Free Peanut Butter Cookies
Originally Published
I was wondering how important is the gelatin in this recipe? Apparently gelatin is a hot commodity right now and I can’t find any. Is there anything I could use as a substitute?
It works as a binder. For this recipe, you can sub in one egg yolk.
Ah! I don’t know why I never thought of that. Thank you so much for the response!!
I’m trying to make several desserts to freeze so I’m not tempted to cheat…in your opinion, would they freeze ok? Thanks for all your awesome recipes!