Molasses & Mayhem

what are you craving?


gluten-free espresso-oat breakfast cookies

cookies, breakfast recipes, healthy recipesLauren HaslettComment

YES. or should i say, YAAAAS. these are cookies you can eat for breakfast, for real, and seriously not feel guilty about. there's only one ½ cup sugar in the whole batch—far less than in most sweet treats—a litte "shot" of instant espresso for a morning energy boost (something i always need), and lots of good-for-you ingredients like whole oats, banana, and peanut butter.

plus, as with any baked good, there's the added benefit of being able to make it ahead (and freeze a bunch, if you want) for easy, grab-and-go breakfasts all week long.

you can write me a thank you note after you give them a try. (i promise, they're that good, while still being good for you).

(makes about 18 cookies)


2 tablespoons unsalted butter, softened
6 tablespoons coconut oil
¼ cup granulated sugar
¼ cup (packed) dark brown sugar
1 large egg
1¼ cups whole oats, pulsed in a food processor until they take on the texture of a fine flour
½ cup whole (unprocessed) oats
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant espresso powder
¼ teaspoon coffee extract
¼ teaspoon vanilla extract
2 tablespoons mashed, overripe banana (about 1 half one regular banana or 2 mini bananas)
1 tablespoon peanut butter (i like chunky to give these cookies even more crunch and texture, but that's up to you)

how to do it:

  1. in the bowl of a stand mixer, combine the butter, coconut oil, and sugars and beat with a paddle attachment until totally liquid and lightened in color, about 5 minutes.
  2. add the egg and the coffee and vanilla extracts and beat another 2-3 minutes, until mixture is smooth and creamy.
  3. in a small bowl, combine the dry ingredients (pulsed, processed oats through espresso powder) and set aside until ready to use.
  4. in a second small bowl, mash the banana with a fork and then mash in the peanut butter. add the peanut butter-banana mixture to the stand mixer bowl and beat until well incorporated, 1-2 minutes.
  5. add the dry ingredients carefully to the stand mixer bowl and beat until just combined.
  6. because this dough is rather loose and liquidy, it is really, really important that it be well chilled before baking. cover the mixing bowl with plastic wrap and refrigerate at least one hour.
  7. once chilled, prepare a baking sheet by covering with a sheet of parchment paper or a silicone baking mat to prevent sticking. preheat oven to 350 degrees f.
  8. using a cookie scoop or spoons, scoop dough onto prepared baking sheet, spacing cookies about 1 inch apart (dough balls should be about 2-ish tablespoons each in size).
  9. bake cookies 8-9 minutes at 350f, or until set and the undersides are a deep golden brown. because they're rather delicate, allow the cookies to cool for 3-4 minutes on the pan before transferring to a rack or clean kitchen towel to cool completely.

copyright molasses & mayhem; 2014.