I woke up on Sunday morning and quite simply wanted some sort of crunchy cereal, something sweet, like chocolate, and of course, a perfect cup of coffee.So I put all of these things together in a delicious, totally satisfying cookie.
And FYI, I’ve never met a person who doesn’t love cookies for breakfast. It’s okay every now and then.
Really, it is!
And there you have it.
- ½ cup 1 stick unsalted butter, softened
- ⅔ cup dark brown sugar
- 1½ tablespoons instant espresso powder
- 2 teaspoons vanilla
- 1 large egg
- ¼ cup almond meal
- ½ cup oats
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- 3 tablespoons buckwheat flour
- ¼ cup Cacao Nibs see notes
Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees F.
In a large mixing bowl mix the butter with the sugar until it's very smooth. Then mix in the espresso powder and vanilla.
Add the egg and mix until it's completely incorporated.
All at once, add the almond meal, oats, both flours and baking soda, and mix only until blended.
Fold in the chocolate nibs, and then about 1 generous tablespoon a time, drop the batter onto the parchment-lined baking sheets, with at least 2 to 3-inches between them.
Bake in the preheated 350 degree F oven until they are solid, and just beginning to brown along the edges, about 10 minutes.
Let them cool on the baking sheet.