We teamed up with KC from G-Free Foodie for a delicious recipe to start your day with. She uses our new Bakery On Main Happy Oats to create that fun feeling of having dessert for breakfast but with none of the guilt! Check out the recipe below and watch KC’s video to learn how to make your own batch of Chocolate Espresso Breakfast Cookies.
What You’ll Need:
1/2 cup coconut oil or butter, softened
1/2 cup coconut palm sugar
1 egg (or 1 tbsp milled flax seed mixed in 3 tbsp warm water)
2 tbsp raw cacao or cocoa powder
1 tsp baker’s espresso powder
1 1/2 tsp vanilla extract
1/4 cup hazelnut, almond or cashew meal
3/4 cup Bakery On Main Happy Quick Oats
1/2 cup gluten free flour blend (I used Gluten-Free Girl)
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Chocolate Chips or Cacao Nibs
What To Do:
Mix the coconut oil or butter with the coconut sugar in a medium sized bowl until smooth. Then add the egg, cacao powder, espresso powder and vanilla and stir to combine.
Now add the nut meal, oats, flour, baking soda and salt, and stir thoroughly. Add the chocolate chips or cacao nibs and stir together. Place the mixture in the refrigerator for at least 10 minutes.
While the mixture cools, preheat the oven to 350 degrees, and line a baking sheet with parchment paper or Silpat.
Place 2 tablespoon-sized scoops of batter at least 2 inches apart on the baking sheet. Place in the oven for 10 minutes. Remove to cool and repeat with any remaining batter.