- Breakfast, Snack or dessert - Vegan, Gluten, Flour, Soy free
If you are one of the “I need my coffee to get going’ kind of souls then you will love, love, love this creation. Sure, it’s a cookie so you may think ‘what’s not to love’ yet I pair up some of the best energizers in this, whole-foods, nutrient-rich creation and the result is a resounding and addictive, guilt-free YUM! A bit like a great chocolate and quality cup of coffee!
- Prep time: 5 minutes or so / Bake time: approx 20-25 minutes
- Vegan, Gluten, Flour, Soy free
1¼ cups organic oatmeal or 1½ cups quinoa flakes (gluten free)
1 cup organic coconut, shredded and toasted
¼ cup each flax meal and buckwheat groats
2 tbsp pure, organic cacao powder, sifted
2 packages Four Sigmatic mushroom coffee
OR –1 heaping tbsp Dandy Blend or 1-2 tsp ground organic coffee
1 tsp baking soda, alum free
1½ tsp organic cinnamon
¼ cup organic cacao nibs
¼ tsp pink Himalayan sea salt
1/3 cup organic apricots, snipped
3 very ripe bananas, mashed approx 2 cups
2 heaping tbsp Jem nut butter, your fave – try the coffee cashew almond butter
¼ cup maple or coconut syrup or Lakanto sugar for a zero cal option
2 tbsp extra virgin coconut oil, warmed to melt
1½ tsp real vanilla extract or 1 tsp paste
1/3 cup dairy-free organic chocolate – 75% or higher, roughly chopped
1 scoop Sunwarrior Protein powder, chocolate or mocha
- 2 tbsp coffee flour
- 1 – 2 tbsp maca powder
- Sub currants or mulberries for the apricots if desired
- 1 tbsp very roughly ground organic coffee bean ‘nibs’
- Pre-heat the oven to 350F and cover a large baking sheet or two small sheets with parchment paper.
- Combine all of the dry ingredients in a bowl, measure the wet ingredients into a measuring cup and combine with the dry. Mix well to create sticky dough that holds together. Adjust ingredient amounts if needed.
- Use a two inch ice cream scoop and drop the dough onto your prepared sheet leaving 2 inches between each cookie. Flatten into patties and bake approx. 20 – 25 minutes or until the cookies are browning evenly. Leave them in longer if you prefer a hard cookie.
- Let cool completely on a rack before storing in a covered container. The cookies freeze well for up to 1 month and having these on hand is a game changer for those too busy to prep food days.
- These cookies are great as a pre-workout fuel.
- If your bananas aren’t really ripe consider adding another tbsp sweetener
- Freeze some for up to a month in a well-sealed container. I often make a double batch and freeze one half of the dough that’s ready to go when I run out of the baked cookies.