Brazilian Coffee Cookies

I find these Brazilian Coffee Cookies fantastic for an afternoon or breakfast. Great for texture experimenting a bit. Try it out and tell us what you think.

Brazilian Coffee Cookies

Instant Espresso is very fine like flour and mixes in very well. Regular instant coffee would be grainy and not in powder form. You can play with fine powder and granules to change texture until you reach your preferred formula.

Chipped chocolate can be a great mocha flavor asset. I prefer dark, but, hey! It’s your call again here. Everyone seemed to like that better.

Sweeter chocolates or more sugar may bring it to an over-sweet state. I try to avoid that, but not always. hahaha.

My family (that means me) got addicted to this and my wife makes it all the time.


My personal preference for these cookies is with brewed Brazilian coffee, especially for breakfast, or… all the time! haha

I bet you will find the gingersnap-like texture amazing!


Click here for another variation  of this recipe.


Please, leave a comment about these Brazilian Coffee Cookies.


2 thoughts on “Brazilian Coffee Cookies

  • 2018-01-29 at 8:32 pm

    I would like to know the history behind this recipe.

    • 2018-01-30 at 4:11 pm

      I can’t say much about this one except that I found it in a recipe book that belongs to a dear acquaintance, sorry. Cheers!


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