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?
- brown sugar
- espresso powder
- almond meal
- 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.
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
Line 2 baking sheets with parchment paper, and preheat the oven to 350°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 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.
Bake in the preheated 350°F oven until they are solid, and just beginning to brown along the edges, about 10 minutes.
Let them cool on the baking sheet.
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