In partnership with Chocolove.
Kickstart your morning with super-caffeinated cookies! These lusciously rich cookies are vegan, gluten-free, and packed with energy thanks to espresso & cacao nibs. They’re stuffed with all sorts of healthy goodness – oats, flax, chia, fruit, & nuts – to keep you full. And then dipped in coffee-studded dark chocolate, because it’s important to treat ourselves too.
Eating healthy cookies for breakfast is a win-win. These have the deliciously bitter note of a freshly brewed cup of strong black coffee, naturally sweetened by honey to avoid a mid-morning sugar crash. Keep a few in your cookie jar for last-minute breakfasts on rushed mornings!
These are a choose-your-own-adventure deal with your favorite dried fruit and nuts. Go for something seasonal (or use up any bags hanging out in your pantry):
- tart cherries + pecans → what I did here
- cranberries + walnuts
- figs + pistachios
- apricots + macadamia
- raisins + peanuts → PBJ style!
Each batch makes one dozen big cookies, so you can try a different flavor every time. Tell me about your favorites!
Mocha Buzz Breakfast Cookies
Ingredients
- 1 cup old fashioned oats
- 1/2 cup oat flour (see note)
- 1/2 cup cacao nibs
- 1/2 cup dried fruit like cherries, raisins, cranberries, etc.
- 1/2 cup chopped nuts like pecans, walnuts, pepitas, etc.
- 1/4 cup ground flaxseed
- 1/4 cup instant espresso or instant coffee
- 2 T. chia seeds
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 1 large overripe banana
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil melted
- 1 t. vanilla
- 6 oz. Chocolove coffee crunch dark chocolate or other coffee-flavored dark chocolate
Instructions
- Preheat oven to 325ºF / 160ºC.
- Combine oats, oat flour, cacao nibs, dried fruit, nuts, flaxseed, espresso, chia seeds, baking powder, baking soda, and salt in a large bowl.
- Mash banana in a small bowl. Whisk in honey, coconut oil, and vanilla. Fold into dry ingredients and let rest for 5 minutes.
- Scoop dough with a 1/4 cup measure onto a baking sheet lined with parchment paper.
- Bake for 15 minutes, until edges are set but center is still soft.
- Let cool on a wire rack for at least 15 minutes.
- While cookies are cooling, melt chocolate over a double boiler.
- Dip half of each cookie in the melted chocolate. Set on the rack to cool until chocolate hardens.
I make these often and the whole family loves them! Yummy every time. We like to take them camping or on car trips to keep us full.
Hi Ingrid, so glad you like this recipe! It’s one of our favorites for traveling too.