January 27, 2017

Coffee & Oat Breakfast Cookies

Breakfast + Brunch, Budget Friendly, Dairy Free, Diet, Occasion, Picnic, Post Workout, Recipes, Sweet Things

I love cookies. It’s no secret, and some of my post popular sweet recipes in the past have been of cookies so it seems I’m not the only one!

Once I heard that breakfast cookie was a thing, I knew my mission would be to experiment with as many different flavour combinations as my waistline allowed. These coffee and oat breakfast cookies are the newest addition to the breakfast cookies family, and they are a very welcome addition if I may say so.

The coffee flavour is subtle but present, and pairs perfectly with the chocolate chips to create that well-loved mocha combo. Oh, and we’re also adding flaked almonds but that extra crunch and protein – this is breakfast after all.

I love having them on their own, but I did crumble one into some yogurt the other day, topped it with some almond butter, and was transported into breakfast cookies parfait heaven. It was one of those breakfasts that was so indulgent I just sat there in silence the whole time, smiling to myself like a loved-up idiot.

Without further ado, I give you the Coffee & Oat Breakfast Cookies!

Coffee & Oat Breakfast Cookies

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Serves: 12-16

Ingredients

55g | ¼ cup ghee or butter, softened
55g | ¼ cup coconut oil, softened
¾ cup raw cane, brown or coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla powder or extract
1 egg plus 1 egg yolk
110g | 1 cup flour
55g | ½ cup oat flour
25g coffee protein powder OR 25g protein powder plus 5 teaspoons instant coffee
1 teaspoon baking soda
Pinch of salt
100g | 1 cup chocolate chunks
½ cup slivered almonds

Instructions

Preheat the oven to 175ºC/350ºF and line a baking tray with baking paper.
Beat the ghee, coconut oil and sugar together until fluffy. Add syrup, vanilla, egg and egg yolk and beat until combined.
With the beater on low, slowly add in your flours, protein powder, salt, and coffee, mixing until just combined. Fold in the oats, chocolate chunks, and almonds.
Use an ice cream scoop or spoon to drop the dough onto the cookie sheet, leaving some space between each cookie.
Bake for 8-10 minutes, until the edges and top are browned but the centre is still softer.
Let cool for 10-20 minutes on the sheet then remove to a cooling rack. Enjoy!

Notes

DAIRY - you can sub the ghee for coconut oil, if desired. It will result in a cookie for a more coconut-y taste, but will be delicious all the same.

GLUTEN FREE - sub flour for a 1:1 gluten free flour