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Tiramisu Cookies

a plate full of tiramisu cookies topped with frosting and chocolate powder. And a spoon of chocolate powder on the side.

These tiramisu cookies from Pamela Higgins bring the classic coffee and cocoa combination into a soft, gluten-free cookie base, topped with a thick nut butter cream cheese frosting and a generous dust of cocoa powder. Sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK) instead of sugar, they come together quickly and taste just as indulgent as the dessert they're named after.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 8 to 10

Ingredients:

For the cookies

  • 120g gluten-free flour
  • 2 tablespoons cocoa powder
  • 60g Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons nut butter
  • 1 tablespoon coffee dissolved in 1 tablespoon boiling water
  • 2 tablespoons oat milk

For the topping

  • 200g soft cheese
  • 2 tablespoons Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 tablespoon smooth nut butter
  • 1 scoop vanilla or caramel protein powder (or coconut flour), optional
  • Cocoa powder, to dust

Methods:

  1. Mix all of the cookie ingredients to form a soft, dough-like mixture.
  2. Divide into 8 to 10 pieces, flatten with your hands and place on a lined baking sheet. Bake for 12 to 15 minutes until golden, then allow to cool on a wire rack.
  3. Mix the soft cheese, Natvia, nut butter and protein powder until smooth and thick.
  4. Once the cookies have cooled, spread some of the topping generously over each cookie. Dust with cocoa powder and enjoy.
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