These Ragi Coffee Bean cookies have it all: a delightful crunch, an earthy, nutty taste from the ragi (finger millet) flour, and a bold coffee flavour that will satisfy any caffeine lover’s cravings.
There’s something irresistible about the combination of healthy, buttery cookie dough and bold coffee flavour. If you’re anything like me and love everything coffee, you’re in for a real treat!! These coffee bean cookies are one of my go-to recipes when I crave something sweet yet packed with the rich, aromatic flavour of coffee. Not only do they taste amazing, but they also look just like mini coffee beans. So cute!
Super easy and quick to make. Using ragi instead of or with regular flour gives these cookies a unique flavour and a health boost, making them a great snack for both kids and adults. The earthy, almost nutty flavour of ragi flour pairs beautifully with the rich taste of coffee,
Tips for Perfect Coffee Bean Cookies
- Don’t Overbake: The cookies continue to firm up as they cool, so take them out when they’re still slightly soft.
- Experiment with Flavours: Add a pinch of cinnamon or nutmeg for a spicy twist. You can also add some orange zest for a tangy twist.
My Favorite Ways to Enjoy Coffee Bean Cookies
- With a Cup of Coffee: Double up on the coffee flavour by pairing these cookies with your favorite espresso or latte. Oh so good!
- Dipped in Chocolate: For an extra treat, dip the cooled cookies in melted dark chocolate and let them set. Enjoy at tea time or as a snack.
- As a Gift: These cookies are perfect for gifting, especially during the holidays. Just pack them in a cute jar or box, and you’ve got a thoughtful homemade present!
Storing
Store these Coffee Bean Cookies at room temperature in an airtight container for up to 7 days. You can also freeze the cookies for up to 3 months in an airtight container. Let them thaw at room temperature before enjoying.
Like this recipe? Try more cookie recipes –
Coffee Bean Cookies
24
Cookies20
minutes10
minutes45
kcal30
minutesThese Coffee Bean cookies have it all: a delightful crunch, an earthy, nutty taste from the ragi (finger millet) flour, and a bold coffee flavour that will satisfy any caffeine lover’s cravings.
Ingredients
75 g Salted Butter, softened
70 g Icing Sugar (Powdered Sugar + 1 tsp Cornflour)
60 g All-purpose Flour
65 g Ragi Flour/Finger millet flour
15 g Cocoa Powder
1 Egg Yolk (skip for vegetarian version)
6 g Instant Coffee
10 ml Hot water
Directions
- Mix coffee and hot water in a bowl and keep aside.
- In a mixing bowl, add softened butter and icing sugar. Mix until well combined.
- Add the coffee mixture and mix well again.
- Now, add in sifted flour, ragi flour and cocoa powder. Mix in the egg yolk, if using.
- Combine everything to form a dough.
- Allow to rest in the refrigerator for 30 minutes.
- Preheat the oven to 170C.
- After refrigeration, make equal cookie balls on a baking tray and make gentle cuts in the middle using the back of a butter knife or with a skewer.
- Bake in the preheated oven for 8-10 minutes. Let the cookies rest on the baking tray for 15 minutes after baking.
Notes
- Let the fresh baked cookies rest once out of the oven. At this point they’ll be soft and will firm up as they cool down.
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