Healthy, jumbo, mocha-almond breakfast cookies made with oats and coconut flour! They are vegan, gluten-free, and only 97 calories each.
Jamocha almond fudge. It was my ice cream flavor from age 8 to oh, about 22.
The Baskin Robbins ice cream shop was a 10 minute walk from our house, and when it came time for cones with the family, I always got jamocha almond fudge. I didn’t know what “jamocha” meant when I was eight (R trademark name for “mocha”) but it made no difference; it was the only flavor out of 31 that I wanted.
Any other jamocha almond fudge lovers out there? I’m pretty sure that the answer is yes, so for all of us–and everyone else who loves coffee, almond and chocolate–I offer you mocha almond fudge breakfast cookies.
Yes, they are
as delicious as they look even more delicious than they look!
Crispy at the edges, tender and cakey in between, these will make every morning bright and sunny. But while these taste like pure indulgence, they are packed with (readily-available) superfood ingredients (oats, coconut flour, almond butter, espresso powder, and maple syrup) and have a mere 97 calories per big cookie.
The fact that they are portable power to go–no bowl, no spoon required–is a huge breakfast bonus. May I recommend a cup of coffee to go with?
These jumbo cookies are vegan and gluten-free. Some of you have mentioned that you have issues with flax (allergies, etc), so I specifically designed these flax-free. Psyllium husk works as the egg here, but if you do not have it, you could use an equal amount of ground chia seeds. If you do not have any issues with flax, try using 1-1/2 tablespoons flaxseed meal in place of the psyllium and add a few extra teaspoons of milk to the batter.
Happy baking everybody! And thank you, ice cream, for providing the inspiration for so many delicious ideas over the years.