Vegan espresso & chocolate breakfast cookies
Yes, you read that right, breakfast cookies!! You add coffee to anything and you get a breakfast food. I saw this recipe on the Get Buzzing instagram (product review) and I wanted to make my own. I have OAS to raw egg, which means I can never have cookie dough, so I made them vegan, to eat the batter. I also halved the recipe, because I cannot be trusted around cookies…
If you would like these cookies throughout the day, make sure you use instant decaf coffee, trust me!
Ingredients
1/2 cup + 2 tbsp vegan butter (plant flora)
3 tbsp instant coffee granules
3/4 cup brown sugar
1/4 cup granulated sugar
1 large ripe banana
1tsp vanilla extract
1/2 cup + 2 tbsp plain flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 tbsp non-dairy milk (if needed)
1 bar of NOMO dark chocolate (85g)
Method
Cream the butter and coffee granules together until it is smooth.
Add in the sugars, mashed bananas, and vanilla extract - until all mixed evenly.
Then add in the flour, baking powder & soda, salt - if the mixture is dry when everything is incorporated, add in the milk one tbsp at a time until it is smooth.
Cut up the chocolate into small bite size pieces and fold into the cookie batter.
Place a tea-towel over the bowl and put in the fridge for at least an hour.
When the cookie dough is cooled, preheat the oven to 180ºc.
Line a baking tray with paper, and scoop the dough out (I like to use an ice cream scooper).
You can decide what size you want - I wanted big thick cookies, but they will spread in the oven so what ever size make sure you spread them evenly.
Bake in the oven for 7-10 minutes.
I like them crunchy but as there is no egg you don’t need worry about cooking them thoroughly.
