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.
Enjoy!
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
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
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 semi sweet chocolate
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 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.
Notes
Calorie count is only an estimate.
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2pots2cook says
Everything with coffee works for me ! Keeper for cooler days !!!
valentina says
I feel exactly the same way, Daovrka. Even on warm days. 😉 Thanks for visiting! 🙂 ~Valentina
Liz says
I love cookies with lots of texture, so these beauties are perfect! Some for breakfast then some more for dessert!
valentina says
Exactly! And maybe even lunch. 😉 Thanks so much, Liz. ~Valentina
David says
I love when you have subsequent recipes that use the same ingredient _- like the cacao nibs. These look great!
valentina says
Thank you, David! I tend to go through “ingredient phases.” 😉 ~Valentina
Karen (Back Road Journal) says
Thanks for the tip about removing the cookies from the oven while they still look a little raw so they don’t over cook…that is very helpful.
valentina says
Hi Karen. Thanks so much! Hope you try and enjoy. 🙂 ~Valentina