Mocha Breakfast Cookies are the morning mocha you can eat and paleo friendly too!
Get your day going with healthy fiber, essential fats and a little boost of espresso without the sugar rush of the usual coffeehouse mocha.
Made from whole food ingredients, these Mocha Breakfast Cookies will be your new grab-n-go morning favorite.
Mocha Breakfast Cookies
What is a Breakfast Cookie, you say?
It’s a cookie with such wholesome ingredients it’s healthy enough for breakfast!
The texture is like a soft cookie unless you eat them straight from the freezer like we do, and the espresso-chocolate flavor combo finishes like a dark chocolate hug.
My favorite part (other than being chocolate) is that they taste great straight from the freezer when I’m hurried to get out the door or need a mid-morning snack.
Are breakfast cookies even healthy?
Yes! At least they can be—it depends on the recipe and personal dietary needs.
Here’s the healthy ingredients:
- coconut flour for added fiber
- egg for protein
- dates and banana to sweeten it up
- raw cacao for the chocolate flavor we long for
- espresso coconut chips
for a pleasant, chunky texture
for a pleasant, chunky textureEnjoying chocolate as a healthy breakfast may seem too good to be true, but this isn’t just any chocolate. We use cacao, which is basically raw chocolate before it’s heated and sold as cocoa.
Because cacao is processed at lower temperatures, it retains more of the antioxidants and nutrients we expect from our dark chocolate indulgence.
INGREDIENT TIP: If you haven’t jumped on the cacao bandwagon just yet, this recipe works with regular baking cocoa you may already have in your pantry. However, if you’re looking for a nutritional boost to start your day, try the cacao
.
Skip the Empty Carbs and Processed Convenience Foods
I’m a big proponent of having healthy food choices on-hand for avoiding the temptations of convenience foods like muffins, cold cereal, or stopping at the drive-thru.
When you can grab something fast and healthy like these Mocha Breakfast Cookies, it’s easier to bypass the empty carbs and junk food (it’s everywhere!).
INGREDIENT TIP: Already boasting a good mix of protein, fats, and fiber from whole foods, you can give these breakfast cookies an even bigger protein boost with an added tablespoon of Nutiva Plant Protein Superfood Smoothie powder.
Mmm, cookies for breakfast!
Our Breakfast Cookie Recipe was Inspired by Made in Nature Italian Espresso Toasted Coconut Chips.
One of the perks of this job is the invitation to review new products or participate in foodie events like the one hosted by Sprouts Market at Made in Nature in Boulder, CO.
Most of the time, food blogging is a solitary work so an evening of sampling ingredients with other bloggers is always fun.
Healthy snacks made with whole food ingredients are always a WIN!
As much as I enjoyed the Made in Nature snack pops
, it was the coconut chips I enjoyed the most and recommend every flavor they make! When I tasted the Italian Espresso Coconut Chips
, it was the ingredient magic I’d been needing to take this recipe what we call “blog worthy”.
The convenience of Espresso Coconut Chips
make these cookies quick and tasty, but you can absolutely make your own coconut chips instead!
How To Make Your Own Coconut Chips
- Toss 1 cup shaved coconut with 1 to 2 teaspoons of melted coconut oil to coat.
- Add 1 to 2 teaspoons coconut sugar (optional).
- Sprinkle additional flavorings like cocoa, instant coffee, or cinnamon (to taste) and stir to coat evenly.
- Spread on a parchment-lined baking sheet.
- Toast in a 325°F oven, stirring occasionally, until golden, 18 to 20 minutes.
with 1 to 2 teaspoons of melted coconut oil to coat.
Breakfast CookiesStep by Step
-
Toast under the broiler for about (watch closely).
-
Combine the ,, , espresso, vanilla, and coconut oil in a food processor until smooth.
-
Mix the coconut flakes, pecans, sunflower seeds, coconut flour, baking soda, and sea salt.
-
Stir the wet ingredient mixture with the dry mixture until combined.
-
Scoop portions of the dough onto a parchment-lined baking sheet.
-
Bake for .
-
Cool on a wire baking rack and enjoy.
Mocha Breakfast Cookies
Ingredients
- 6 medjool dates pitted and coarsely chopped
- 1 large banana previously *frozen, defrosted
- 1 large egg
- 2 tablespoons cacao powder sifted (or cocoa powder)
- 2 teaspoons instant espresso coffee
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons coconut oil melted
- 1/2 cup coarsely chopped Made in Nature Italian Espresso Toasted Coconut Chips
- 1/4 cup chopped pecans toasted
- 2 tablespoons raw sunflower seeds or pumpkin or chia seed
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Other materials: parchment paper
Instructions
- Toast 1/4 cup chopped pecans under the broiler for about 5 minutes (be sure to watch closely), until browned at the edges and fragrant. Remove from oven and set aside. Set oven temperature to 375°F
- Combine the 6 pitted dates, 1 defrosted banana, 1 egg, 2 tablespoons cacao, 2 teaspoons espresso, 1/2 tsp. vanilla, and 1.5 tablespoons coconut oil in a food processor and blend until smooth. TIP: An immersion blender or blender can be used in place of a food processor, or chop the dates fine and mix thoroughly with a large spoon by hand.
- In a separate bowl, mix the 1/2 cup chopped coconut flakes, pecans, 2 tablespoons sunflower seeds, 2 tablespoons coconut flour, 1/4 teaspoon baking soda, and rounded 1/4 teaspoon sea salt.
- Stir the wet ingredient mixture with the flour mixture until combined. Dough will be soft and sticky.
- Scoop approximately 1 1/2 tablespoon portions of the dough onto a parchment-lined baking sheet and with wet fingertips, flatten slightly. Bake for 12 minutes.
- Cool on a wire baking rack and enjoy fresh or frozen.
- Store in a vented bag or container (not air tight). Seal if freezing.
Notes
- 2 1/2-inch cookies based on 1.5 Tablespoons of dough for each cookie. Use #50 portioner, scoop mouth diameter: 1.5 inches / 38mm / 3.8cm
- *Frozen banana works best for the texture, however, fresh banana can be used and will make dough a little more stiff.
Shelby @Fitasamamabear says
You had me at mocha….:D
Katrina @ fitinprogress.com says
Love all the ingredients! I used to make breakfast cooking but this recipe has inspired me to start again!
Renee D Kohley says
Such fun flavors for breakfast with a cup of tea! Thank you for the breakfast change up idea!
jennifer says
Uhhh, yeah . . I’d be the first up and the first in line for a breakfast cookie . . and mocha flavored, swoon!
Catherine Baez Sholl says
Who said you shouldn’t have cookies for breakfast? What a yummy healthy breakfast cookie!
Laura says
I can’t think of anything better than coffee AND chocolate…except maybe cookies for breakfast 🙂 Great recipe!
anne lawton says
I will be making a batch of these real soon! Love them for breakfast or a healthy snack.
linda spiker says
I’ll take cookies for bf any day!
Emily Sunwell-Vidaurri says
You sure were able to pack a lot of good stuff into these. I love the dates in them, they give the cookies such a nice texture. Awesome flavor too!
STACEY CRAWFORD says
I love cookies for breakfast and can’t get enough of mocha!
Jean says
This looks and sounds wonderful! I’ll always say yes to cookies for breakfast, especially when it’s healthy and delicious and this one.
ChihYu Smith says
OMG! They are so gorgeous and the mocha flavor makes it so perfect with a cup of hot coffee. What a lovely recipe!
Meredith says
I have never used cacao before, but I think these mocha cookies are going to be the reason I finally try it! I love the idea of a healthy MOCHA breakfast cookie to start the day!
Tessa Simpson says
what a wholesome ‘cookie!’ I love having healthy options at the ready for me and the family…it’s key to making good choices!
Joni Gomes says
Mocha for breakfast? And in a form of a cookie? Sign me up!
Hope says
Cookies for breakfast are the best! So many healthy ingredients – these are perfect for busy mornings!
Raia Todd says
I love cookies for breakfast. 😉 And of course adding coffee in them makes them a win for me.
Shelley @ Two Healthy Kitchens says
Such a fantastic post (full of great tips)! I totally agree about the importance of having healthy options on hand – to avoid packaged convenience foods (with questionable ingredients) or drive-thru desperation! But, if the recipe doesn’t taste good – and isn’t quick and easy – it’s just not gonna happen! These breakfast cookies are genius, and I love that you can pull ’em out of the freezer and eat ’em straightaway, without even having to wait for them to thaw – even better!
Leslie says
I love any excuse to make cookies for breakfast😆
Karen (Back Road Journal) says
I like your thinking about having cookies for breakfast. 😀
mjskitchen says
Aren’t cookies normally a breakfast dish? 🙂 I love cookies and a glass of milk for breakfast and these cookies are a no guilt breakfast with the dates, banana and coffee. I love these!!
Susie says
These look fabulous!!! Will have to try ASAP. Pinning… ~~ Susie from The Chelsea Project
John / Kitchen Riffs says
Heck, who doesn’t want cookies for breakfast? 🙂 And these look both really good and really healthy — terrific combo. Great post — thanks.