Breakfast Cookies with Espresso and Oats are packed with morning goodness! They’re the perfect, most delicious blend of cereal and coffee.
I’m just going to cut to the chase. . .
Inspiration for Breakfast Cookies
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.
No, this isn’t the most healthy breakfast cookie in the world, or in state, or town — but, they certainly be part of a healthy breakfast. 😉
What’s in Breakfast Cookies with Espresso and Oats?
- butter
- brown sugar
- espresso powder
- vanilla
- eggs
- almond meal
- oats
- all-purpose flour, buckwheat flour and baking soda
- cacao nibs
What are cacao nibs?
Cacao nibs are tiny bits of fermented, dried, roasted and crushed cacao beans. That’s all they are — no sugar, no milk, just the bean. You can find them at most health food stores.
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!
So whether you have them for breakfast or dessert, enjoy every last crumb of these Breakfast Cookies with Espresso and Oats.
Enjoy!
A few more “desserts for breakfast” you might love:
- Cappuccino Muffins with Chocolate Chips
- Chai Spiced Caramel Coffee Cake
- Chocolate Banana Hazelnut Waffles
- Chocolate Espresso Granola
- Granola Chocolate Chip Cookies
Breakfast Cookies with Espresso and Oats are packed with morning goodness! They're the perfect, most delicious blend of cereal and coffee.
Makes about 16 cookies
- 1/2 cup unsalted butter, softened
- 2/3 cup dark brown sugar
- 1 1/2 tablespoons instant espresso powder
- 2 teaspoons vanilla
- 1 large egg
- 1/4 cup almond meal
- 1/2 cup Old Fashioned oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 3 tablespoons buckwheat flour
- 1/4 cup cacao Nibs
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Line 2 baking sheets with parchment paper, and preheat the oven to 350°F.
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In a large mixing bowl mix the butter with the sugar until it's very smooth. Then mix in the espresso powder and vanilla.
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Add the egg and mix until it's completely incorporated.
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All at once, add the almond meal, oats, both flours and baking soda, and mix only until blended.
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Fold in the cacao 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.
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Bake in the preheated 350°F oven until they are solid, and just beginning to brown along the edges, about 10 minutes.
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Let them cool on the baking sheet.
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Serve!
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Bijouxs says
Perfect…I love cookies for breakfast…especially dunked espresso! ~Bijouxs
valentina says
Espresso dunked in espresso. What could be better!? 🙂
Amee says
Looks great! I just made something similar but would love to try this recipe!
valentina says
I want to see your recipe, Amee. I’ll head over to your site. 🙂
Deb says
I adore your choice of breakfast food! The cocoa nibs and espresso powder are just the morning boost I crave!
valentina says
Let’s just call them a super food, shall we. 😉
Coco in the Kitchen says
My mouth is watering! Valentina bella, I’m so baking these! xoxo
valentina says
Hope you like them! xo
dezi says
Hi Valentina, I was fixing to make this recipe today, but decided to hold off until I ask you which kind of oats you used. Old Fashioned or Quick? Thank you.
valentina says
Hi Dezi. Sorry about not including that information, and thanks so much for asking so I can fix it. Old Fashioned is the answer. (Editing it in the recipe now.) Hope you like them! 🙂 ~Valentina
dezi says
Oh yes, Valentina, I did like them. I really liked the espresso. I’m having one with coffee now. Got a question for you…….what kind or flavor of filling would you use if you were going to make these into a sandwich cookie? Just curious what flavors you might think would pair well.
Anyway, thank you for the recipe.
valentina says
Hi Dezi. I’m so happy you liked these! 🙂
I would think a light mocha would be delicious — not too strong. Maybe vanilla? As long as you stay away from fruit, and it doesn’t over power the flavors in the cookies, you can’t go wrong. Thanks so much for sharing. 🙂 ~Valentina