The holidays are approaching and I have a plethora of cookie recipes on the brain.
A cookie recipe hasn’t appeared on TNK since summer. Early summer, in June, when I came out with a Chocolate Chip Blueberry Breakfast Cookies. These cookies were beyond beautiful and even made it into the Huffington Post which will make any food blogger go bonkers ecstatic.
The problem is, it’s been too long. June was 7 months ago. 7 WHOLE MONTHS. TNK was in desperate need of a cookie recipe, as was the girl behind the blog. So what better way to kick off the first week of Holiday Cookie Month (aka Decemeber) than with a chocolatey-fudegy-melt-in-your-mouth cookie?!
Add coffee to the mix. That will make it better and automatically make it the pefect excuse to have them for breakfast. There’s also oat flour in these beauts, so now we have three reasons to eat cookies for breakast.
1) Mocha infused (equivalent to your morning cup of jo)
2) Oatmeal fiber packed (the perfect hearty breakfast)
3) Dark Chocolate love (no explanation needed)
Maybe dark chocolate isn’t a typcial breakfast ingredient but lets live one the dark side shall we? Plus finals are approaching and chocolate is needed at any hour of the day in order to survive sanity at this point.
These cookies are all my favorite things wrapped into one and they happen to be vegan and refined sugar free. BOOM baby. You pretty much have to go make these now. And have them crumbled into yogurt with a side of hot coffee on a snowy winter day. That is my idea of a perfect picture.
P.S. These are healthy enough to balance out all the sugar filled sweets this time of year and delicious enough to give out as holiday gifts! Have I convinced you to make these yet?!
Mocha Chocolate Chunk Breakfast Cookies
Ingredients
- 3/4 cup oat flour (oats grinded into flour)
- 1/4 cup cocoa powder
- 2 Tbsp ground coffee
- 1 tsp baking powder
- Sea salt to taste
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 2 Tbsp apple sauce
- 1/4 cup dark chocolate, roughly chopped (about 4 large squares)
Instructions
- Preheat oven to 350 degrees farenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine oat flour, cocoa powder, coffee grounds, baking powder and sea salt. Stir until fully combined.
- In a seperate, microwave safe bowl, melt almond butter, maple syrup and apple sauce together for 20-30 seconds. Stir with a fork until the mixture is thick and fully combined.
- Pour the wet ingredients into the dry ingredients and mix until dough comes together. Fold in dark chocolate chunks then scoop out dough, about 2 Tbsp at a time, onto parchment lined baking dish. The dough will be thick and moist, that’s how the texture should be! Repeat this process until dough is used up and bake cookies for 12 minutes. Sprinkle with sea salt (if desired) and allow cookies to cool on baking sheet for 5 minutes before eating!
Notes
- Makes 12 thick cookies
- Cookies stay fresh in an airtight container at room temperature for up to 5 days.
- These come out very rich and chocolatey. You’ve been forewarned!