Healthy, jumbo, mocha-almond breakfast cookies made with oats and coconut flour! They are vegan, gluten-free, and only 97 calories each.
- 1/2 cup unsweetened applesauce
- 6 tablespoons nondairy milk (I used almond milk)
- 1/4 cup almond butter
- 1–1/2 tablespoons maple syrup
- 1 tbsp coconut oil
- 1 teaspoon instant espresso powder (see note for options)
- 1–1/2 teaspoons whole pysllium husk
- 1/4 teaspoon almond extract
- 1 cup rolled oats, divided
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 4 tablespoons miniature semisweet chocolate chips, divided
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffiin tin
- In a medium bowl, whisk together the applesauce, milk, almond butter, syrup, coconut oil, espresso powder, psyllium husk, and almond extract. Let stand (to thicken) for minutes.
- Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, salt, and 3 tablespoons chocolate chips. Add the applesauce mixture, stirring until just blended.
- Divide batter evenly between prepared cups, smoothing tops; sprinkle tops with remaining chocolate chips.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days, the refrigerator for 2 weeks or the freezer for 6 months.
Espresso Options: 2 to 3 teaspoons of instant coffee powder (it varies in strength by brand) can be used in place of the espresso powder. Feel free to leave all coffee out of the recipe if you like.
- Category: Breakfast, Snack
- Serving Size: 1 cookie
- Calories: 97
- Sugar: 4.1 g
- Sodium: 104 mg
- Fat: 4.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 11.6 g
- Fiber: 1.8 g
- Protein: 3.3 g
- Cholesterol: 0 mg