Behind the Allergy

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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.


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