Oat, chocolate and coffee cookies: a fiber- and Omega-3-rich recipe for a healthy breakfast.
After the oat and cocoa cookies and those with puffed millet, pistachios and red fruits, for my new version of oat cookies I couldn’t settle for a shallow flavor; I wanted a complete sensory experience, and thus these cookies with espresso coffee and chocolate were born. They are ideal for anyone looking for a balanced breakfast, a post-workout fit snack or an energetic afternoon treat, without giving up the pleasure of a delicious indulgence.
Why are these ingredients the winning choice?
In this recipe, every element was chosen for its nutritional properties, creating a perfect balance of fiber, healthy fats and slow-release sugars. Specifically, you should know that oats and semi-wholemeal type 1 flour provide a high fiber content, essential for satiety and to help keep blood sugar steady. The walnuts and hazelnuts supply Omega-3s and minerals and give a crunch that turns every bite into a sensory experience. Coconut sugar has an intense caramel-like flavor and a lower glycemic index compared to regular sugar. Finally, 70% dark chocolate, rich in antioxidants, vitamins and minerals, can have positive effects on cardiovascular health and the nervous system. After all, health also comes from good mood!
Ready to bake? Tie on your apron and make them with me!
Other healthy and delicious cookies you might like to enrich your breakfasts or snacks:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 45 pieces
- Cooking methods: Conventional oven (static)
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/3 cups (4.2 oz) cups oat flour
- 3/4 cup + 2 tbsp (3.9 oz) cups type 1 semi-wholemeal flour
- 1 1/3 cups (4.2 oz) cups whole rolled oats
- 1/3 cup (2.5 oz) cups coconut sugar
- 1 egg (room temperature)
- 1/3 cup (2.4 fl oz) cup sesame oil (or coconut oil)
- 3 1/2 tbsp (1.7 fl oz) tbsp coffee (espresso)
- 3 tbsp (0.9 oz) tbsp walnuts (shelled)
- 3 tbsp (0.9 oz) tbsp shelled hazelnuts
- 2 tbsp (0.7 oz) tbsp puffed millet (puffed)
- 3/4 oz (about 1.5 tbsp) oz 70% dark chocolate
- 1 tablespoon coffee liqueur
- pinch salt
Tools
- 1 Moka or espresso maker
- 1 Knife
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Rolling pin
- 2 Baking paper
- 1 Cookie cutter
- 1 Baking sheet
- 1 Silicone baking mat
- 1 Cooling rack
Steps
Start by preparing the amount of coffee required by the recipe using a moka or an espresso machine, then set it aside.
On a cutting board, finely chop the dark chocolate with a knife.
Now work on the walnut and hazelnut mix. These should also be finely chopped with a knife*, then set aside.
In a large bowl beat the egg and the sesame oil with a fork to combine the two liquids.
Also add the espresso coffee once it has cooled.
Add the coffee liqueur and mix well.
Then pour in the oat flour, the type 1 flour and the coconut sugar**.
Also add the rolled oats.
Finally, complete the mixture by adding the puffed millet, the chocolate, the initially chopped walnut and hazelnut mix and a pinch of salt.
Now knead with your hands directly in the bowl. If the dough is still too wet, add one tablespoon of oat flour; if too dry, add a splash more coffee or plant milk.
After a few minutes you should obtain a homogeneous and compact dough ball.
At this point move to your work surface and place the dough between two sheets of parchment paper.
With a rolling pin roll the dough to a thickness of about 3-4 mm (about 1/8 in) if you prefer them crisp, or to 1/2 cm (about 1/4 in) for a softer version. It is important that the thickness is even so the cookies bake uniformly. Remove the top sheet of parchment paper and, using a Ø 2 in round cutter, cut out the cookies.
Transfer the cookies to a baking sheet lined with a silicone mat or parchment paper and bake in a preheated static oven at 392°F for about 10-11 minutes. Baking time may vary depending on the thickness you gave your cookies.
After this time, remove them from the oven and place them on a cooling rack to cool completely.
Once cooled they can be served or stored in a tin container.
And voilà… the oat, coffee and chocolate cookies are ready to enjoy!
Enjoy from La Cucina di FeFè!
Storage
👉Oat, coffee and chocolate cookies keep perfectly for 7-10 days at room temperature inside a tin box or an airtight glass container. Oats tend to absorb ambient moisture, so make sure they are completely cool before sealing. If after a few days they become too hard, place a slice of apple in the tin for 24 hours; the fruit’s moisture will restore the right texture to the cookies.
Tips, notes, variations and suggestions
🟣*Why finely chop the chocolate and the nut mix: this is recommended to allow a smoother rolling of the dough and to make cutting out the cookies easier, otherwise large pieces could break off. You can leave a few pieces slightly coarser, but it’s better to chop most of it finely.
🟣** On the amount of sugar: because these cookies are made with unsweetened coffee, I increased the amount to 70 g (about 1/3 cup, 2.5 oz) instead of 60 g because they may taste too bland to those unaccustomed to low sweetness. Of course this amount can be increased up to 90 g (about 3.2 oz, roughly 1/2 cup) depending on personal preference!
🟣For an even more persistent aroma, add a pinch of ground coffee powder directly to the dough. Remember that oats absorb a lot of liquid, so if you add coffee powder, consider whether the dough needs an extra tablespoon of milk (or plant-based drink) to remain elastic and easy to shape.
🟣How to further customize these cookies: replace the seed oil with coconut oil to enhance the coconut sugar notes and give an irresistible exotic aroma.
🟣For a spiced touch, add a pinch of cardamom or cinnamon. Coffee and chocolate love spices, and your metabolism will thank you for the extra boost!
🟣No walnuts or hazelnuts? Try pumpkin and sunflower seeds for a nutrient profile richer in zinc and magnesium.
FAQ (Questions & Answers)
1. Can I use instant coffee instead of espresso?
Yes, you can dissolve one and a half teaspoons of instant coffee in hot water (the same volume as required in the recipe) to obtain a concentrated flavor.
2. Can coconut sugar be substituted?
Absolutely. If you don’t have it in the pantry, you can use brown sugar or unrefined cane sugar (like Muscovado). Remember, however, that coconut sugar has that unique caramel aftertaste and a lower glycemic index, perfect for a “fit” version.
3. Why did my cookies stay soft and not become crunchy?
Crunchiness depends on cooling time and thickness. Make sure you don’t roll them too thick and, once out of the oven, let them rest on a cooling rack to let moisture evaporate. If the problem persists, extend the next bake by 2 minutes.
4. Are these suitable for children despite the coffee?
The caffeine content per cookie is minimal, but if you prefer a “kids-friendly” version you can easily use decaffeinated coffee keeping the same intense aroma or replace the coffee with milk.
