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
Servings: 24
Calories: 219kcal
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 semisweet chocolate (or mini chocolate chips)
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 saucepan 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
Texture: 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, giving you a softer, chewier texture.
Chocolate: I use finely chopped chocolate in this recipe, but you can also use mini chocolate chips.
Gluten-Free: I've tested this recipe using Cup4Cup Gluten-Free Multi-Purpose Flour, and it works well.
Storage: Store the cookies in an airtight container. If you don't plan to serve them within the first day or so, you can freeze them in an airtight container (or tightly wrapped in plastic) for up to a month.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 82mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 261IU | Calcium: 18mg | Iron: 1mg