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Cappuccino Oatmeal Cacao Nib Cookies

Cappuccino Oatmeal Cacao Nib Cookies for Breakfast Bliss

Cappuccino Oatmeal Cacao Nib Cookies are a delightful way to enjoy breakfast with a sweet touch, combining espresso, oats, and cacao nibs.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter can be substituted with margarine or coconut oil for a dairy-free option
  • 1 teaspoon Pure Vanilla Extract can use vanilla essence as a substitute
  • 2 tablespoons Instant Espresso Powder substitute with strong brewed coffee for milder taste
  • 1 cup All-Purpose Flour gluten-free flour can be used for gluten-free version
  • 1 teaspoon Baking Soda use baking powder with adjustments to dry ingredients
  • 1/2 teaspoon Salt reduce slightly for low-sodium diets
  • 1 cup Brown Sugar can substitute with coconut sugar
  • 1/2 cup Granulated Sugar reducing amount maintains sweetness without altering texture
  • 2 large Large Eggs can use flax eggs as vegan substitute
For the Texture
  • 1 cup Old Fashioned Oats quick oats may affect texture
  • 1/2 cup Cacao Nibs chocolate chips can be used as substitute
  • 1/2 cup Finely Chopped Semi-Sweet Chocolate can substitute with dark chocolate

Equipment

  • Medium Saucepan
  • Mixing Bowls
  • Whisk
  • Spatula
  • cookie scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Melt the unsalted butter in a medium saucepan over low to medium heat, stir in the vanilla extract and espresso powder, then let cool.
  3. Whisk together the flour, baking soda, and salt in a separate bowl and set aside.
  4. In a larger bowl, combine brown sugar and granulated sugar, pour in the cooled butter mixture, and add eggs until smooth.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the oats, cacao nibs, and chopped chocolate.
  7. Drop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until slightly wet in the center, then cool on sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Remove cookies slightly underbaked to maintain chewiness; they firm up as they cool. Store in an airtight container at room temperature for up to 1 week.

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