Author Notes
A great chewy, delicious cookie that has a little jolt of caffeine, making it acceptable to serve as a dessert cookie or tasty breakfast treat. Great combined with coffee or tea, and everyone finds this cookie delicious! Made with coconut, it contains no dairy for those with lactose-intolerance or sensitivity. —maiah03
Ingredients
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3/4 cup
coconut oil, softened
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1-3/4 cups
light brown sugar
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2
eggs
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2 cups
whole wheat pastry flour
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2 tablespoons
oat bran
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3 tablespoons
stong brewed coffee or espresso, cooled
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2 cups
semisweet or other nondairy chocolate chips
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1/4 cup
coconut milk
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1 cup
hazelnuts or macadamia nuts, toasted and chopped (optional)
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2 teaspoons
baking soda
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1 teaspoon
cinnamon
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4 cups
oats
Directions
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Preheat oven to 375 and grease cookie sheets or line with parchment paper.
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Cream softened coconut oil, sugar and coconut milk together, then add eggs and beat well.
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In a large bowl, sift together flour, baking soda, and oat bran. Mix in the wet ingredients, then stir in coffee, chocolate chips, oats and nuts.
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Scoop out 2 tablespoon-sized portions of cookies, spacing them out on the cookie sheets and slightly pressing them flat. bake 14-18 min or until lightly golden. Let cool and serve!
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