Coffee & Oat Breakfast Cookies
Serves: 12-16
  • 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
  1. Preheat the oven to 175ºC/350ºF and line a baking tray with baking paper.
  2. Beat the ghee, coconut oil and sugar together until fluffy. Add syrup, vanilla, egg and egg yolk and beat until combined.
  3. 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.
  4. Use an ice cream scoop or spoon to drop the dough onto the cookie sheet, leaving some space between each cookie.
  5. Bake for 8-10 minutes, until the edges and top are browned but the centre is still softer.
  6. Let cool for 10-20 minutes on the sheet then remove to a cooling rack. Enjoy!
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
Recipe by Sprinkle of Green at