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.
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 . . .
- 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.)
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 your 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 loose.)
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.
More “desserts for breakfast” you’ll love:
- Cappuccino Muffins with Chocolate Chips
- Chai Spiced Caramel Coffee Cake
- Chocolate Banana Hazelnut Waffles
- Chocolate Espresso Granola
- Spiced Granola Breakfast Cookies
- Chocolate Peanut Butter Banana Cookies
Cappuccino Oatmeal Cacao Nib Cookies
- 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 sauce pot 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.
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