Cappuccino Oatmeal Cacao Nib Cookies are packed with morning goodness, as they are the perfect blend of cereal and coffee. Like most cacao nibs recipes, these cookies have a deliciously unique taste and an awesome crunch.

top view of small stack of cookies with cacao nibs and oats

I love a crunchy, subtly sweet cereal with coffee and chocolate for breakfast. Who doesn't, right? 😉

So I put all of those elements together in a scrumptious, satisfying cookie.

Ingredients that set these cookies apart . . .

pile of cacao nibs on light wood cutting board

Cacao nibs. Also called cocoa nibs or chocolate nibs, they are tiny bits of fermented, dried, roasted and crushed cacao beans. Cacao nibs recipes can be healthy and they contain no sugar, no milk, just the bean. (While there are some healthy ingredients, I wouldn't necessarily call my cookie recipe healthy, however.) You can learn about cacao nibs and their health benefits in my Chocolate Cacao Nib Gelato post.
Espresso powder. I use instant espresso powder rather than finely or coarsely ground coffee beans, so it blends into the batter smoothly. (I do like the slight crunch of freshly ground coffee beans in some recipes, but in this one, the cacao nibs give us the crunch.)

How to Make Them

(More detailed instructions are in the recipe card below.)

- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

- Melt the butter, then stir in the vanilla and espresso powder. Let it cool until it's close to room temperature.

- Combine the flour, salt and baking soda in one bowl, and both sugars in another.

- Mix the cooled butter into the sugars, then add the eggs. Add the dry ingredients, mix about halfway, and fold in the oats, cacao nibs and chocolate.

- Scoop the dough onto the baking sheets and bake for 10 to 12 minutes, until they still look a tiny bit wet in the top center.

Recipe Tips and Substitutions

These cookies are best when they're removed from the oven while they still look a tad raw. They will set and be fully baked after sitting a few minutes outside of the oven. This will give you a softer, chewier texture.
I use finely chopped chocolate in this recipe, but you can also use mini chocolate chips.
Cappuccino Oatmeal Cacao Nib Cookies have a (somewhat intense) deep delicious flavor that's best in a smaller size. (In my humble opinion.) I love a few of them with my morning coffee. You can of course, make them any size you like.
This cookie recipe can easily be made gluten-free. I’ve tested this recipe using this Cup4Cup Gluten-Free Multi-Purpose Flour, and it works well.

How to Store Them

The cookies should be stored in an air-tight container. If you don’t plan to serve them within the first day or so after baking them, you can freeze them.
They can be kept frozen in an air-tight container (or tightly wrapped in plastic) for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)

stack of three cookies with cacao nibs, oatmeal and chocolate

three cappuccino oatmeal cacao nib cookies with one broken

Other Ways to Use Cacao Nibs

If you have a bag of cacao nibs, here are a few more delicious ways to use them:

Sprinkle them over yogurt, oatmeal or a smoothie bowl for a little crunch.
Mix them into granola, muffin or brownie batter.
Sprinkle them on top of ice cream.
Try them in my Chocolate Gelato with Cacao Nibs, Mexican Hot Chocolate Cookies, Port Wine Poached Pears and Ice Cream Mud Pie.

More Desserts For Breakfast You'll Love

And FYI, I've never met a person who doesn't love cookies for breakfast.

So whether you have them for breakfast or dessert, I hope you enjoy every last crumb of these Cappuccino Oatmeal Cacao Nib Cookies.

Enjoy!

Cappuccino Oatmeal Cacao Nib Cookies

Valentina K. Wein

Cappuccino Oatmeal Cacao Nib Cookies are packed with morning goodness, as they are the perfect blend of cereal and coffee. Like most cacao nibs recipes, these cookies have a deliciously unique taste and an awesome crunch.

Makes about 4 dozen small cookies / about 2 per serving

5 from 4 votes

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, Dessert

Cuisine American

Servings

Calories 219 kcal

Equipment

Ingredients

1 cup unsalted butter
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup granulated sugar
2 large eggs
¾ cup Old Fashioned oats
⅔ cup cacao nibs
½ cup finely chopped semisweet chocolate (or mini chocolate chips)

Instructions

Prep the oven and baking sheets. Line 2 baking sheets with parchment paper, and preheat the oven to 350°F.
Melt the butter with vanilla and espresso. Add the butter to a small saucepan and place it over low-medium heat. Once the butter has melted, turn off the heat and mix in the vanilla and espresso powder. Let this cool until it's close to room temperature. (Slightly warm is okay.)
Mix the dry ingredients. In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
Combine all of the ingredients. Once the butter mixture has cooled, add it to the bowl with the sugars and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix about halfway and then fold in the oats, cacao nibs and chocolate.
Shape the batter. Use a cookie scoop (approximately 1¼-inch) to drop the batter onto the parchment-lined baking sheets. There should be a couple of inches between them.
Bake. Bake in the preheated 350°F oven until they are almost dry -- they should still look a tiny bit wet in the top center -- 10 to 12 minutes.
Cool. Let the cookies cool for about 5 minutes on the baking sheet and then transfer them to a cooling rack. Cool until they no longer seem fragile, about 15 minutes.

NOTES

Texture: These cookies are best when they're removed from the oven while they still look a tad raw. They will set and be fully baked after sitting a few minutes outside of the oven, giving you a softer, chewier texture.

Chocolate: I use finely chopped chocolate in this recipe, but you can also use mini chocolate chips.

Gluten-Free: I've tested this recipe using Cup4Cup Gluten-Free Multi-Purpose Flour, and it works well.

Storage: Store the cookies in an airtight container. If you don't plan to serve them within the first day or so, you can freeze them in an airtight container (or tightly wrapped in plastic) for up to a month.

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Keywords coffee and chocoalte recipes, breakfast cookies

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