Name: Cinnamon Coffee Crinkles for Your Cookie Tray
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup oat flour (or all-purpose flour); 1/4 cup cocoa powder; 1 teaspoon instant coffee; 1 teaspoon cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup coconut sugar or brown sugar; 1/4 cup peanut butter or almond butter; 1/3 cup Greek yogurt; 1 egg; 1 teaspoon vanilla extract; 2–3 tablespoons powdered sugar (for rolling)

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Soft, rich, and coated in a beautiful powdered sugar crust, these Cinnamon Coffee Crinkles are the perfect cookies to brighten any cookie tray. With the warm notes of cinnamon, a hint of coffee, and the richness of cocoa, I find these crinkle cookies incredibly satisfying, especially alongside a hot drink.

Cinnamon Coffee Crinkles for Your Cookie Tray

Why You’ll Love This Recipe

I love how this recipe brings together comforting flavors like cocoa, coffee, and cinnamon, making it ideal for cozy gatherings or holiday baking. It’s also a healthier twist on traditional crinkle cookies, using ingredients like oat flour and Greek yogurt. The texture is soft and fudgy inside, with a crackly powdered sugar outside—everything I want in a crinkle cookie!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup oat flour (or all-purpose flour)
1/4 cup cocoa powder
1 teaspoon instant coffee
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup coconut sugar or brown sugar
1/4 cup peanut butter or almond butter
1/3 cup Greek yogurt
1 egg
1 teaspoon vanilla extract
2–3 tablespoons powdered sugar (for rolling)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together oat flour, cocoa powder, instant coffee, cinnamon, baking powder, and salt.
In another bowl, I combine the coconut sugar, peanut butter, Greek yogurt, egg, and vanilla extract until smooth.
I stir the wet mixture into the dry ingredients until a soft dough forms.
I refrigerate the dough for about 20–30 minutes to make it easier to handle.
Once chilled, I scoop out small portions, roll them into balls, then roll each ball generously in powdered sugar.
I place them on the baking sheet and bake for 10–12 minutes, or until the tops are crinkled and the edges are set.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 16 cookies and takes approximately 45 minutes total—including prep, chilling, and baking time. Perfect for a small batch to enjoy or double it up for a party tray.

Variations

I sometimes add a handful of mini chocolate chips to the dough for extra indulgence.
If I’m avoiding caffeine, I swap the instant coffee for decaf.
For a spicier twist, I add a pinch of cayenne or nutmeg.
I like using almond butter for a more delicate flavor, but peanut butter adds a bolder, nuttier taste.
If oat flour isn’t on hand, I use all-purpose flour with excellent results.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them for up to 2 months—just let them thaw at room temp before enjoying. These cookies are best eaten at room temperature, but if I want a warm bite, a quick 5-second zap in the microwave does the trick.

FAQs

Can I make these cookies gluten-free?

Yes, I use certified gluten-free oat flour to keep them gluten-free. Just make sure all other ingredients are labeled gluten-free too.

Can I omit the nut butter?

If I want to skip nut butter, I substitute with sunflower seed butter or tahini. The flavor changes slightly, but the texture remains soft and chewy.

Do I have to chill the dough?

Chilling helps the dough firm up and makes it easier to roll. I highly recommend it, especially for that signature crinkle effect.

Can I make the dough ahead of time?

Yes, I prepare the dough a day in advance and keep it covered in the fridge. I let it sit at room temperature for a few minutes before rolling and baking.

What can I use instead of Greek yogurt?

If I don’t have Greek yogurt, I use plain regular yogurt or even sour cream. Both work well to keep the cookies moist.

Conclusion

These Cinnamon Coffee Crinkles are a cozy, flavorful treat I always come back to. They’re easy to make, full of warm spices, and perfect for gifting or indulging. Whether for the holidays or just a regular weekend, I find they never last long on the cookie tray.