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.
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 we use coconut flour for added fiber, egg for protein, dates and banana to sweeten it up, raw cacao, and the espresso coconut chips for a pleasant, chunky texture.
Enjoying 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.
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!
TIP ⇒ To make your own coconut chips, toss 1 cup shaved coconut with 1 to 2 teaspoons of melted coconut oil to coat and 1 to 2 teaspoons coconut sugar (optional). Spread on a parchment-lined baking sheet and toast in a 325°F oven, stirring occasionally, until golden, 18 to 20 minutes. Increase the instant espresso in the recipe by 1/2 teaspoon.
Mocha Breakfast Cookies
- 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
- 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.
- 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.