These cookies are beyond delicious. They have a touch of espresso powder which pairs perfectly with white chocolate or dark chocolate chips.
I know what you might be thinking, espresso in a cookie? YES! just trust me here, a little bit goes a long way and it really elevates the flavors in this oatmeal based cookie. These cookies have the same base as several of my cookie recipes.
I find it’s the perfect texture and I am oat obsessed. I love to add oats into just about every and anything if I can. The oats add some fiber to these cookies and make them more satisfying so you aren’t tempted to eat five in one sitting (although I have done this!)Jump to Recipe
Have you ever baked with espresso powder? It is delicious in different dessert recipes. I love using it in brownies and cakes as well. This is the brand I prefer to use here. You can grab it on Amazon.
Other cookie recipes to try:
If you are more of a dark chocolate chip person, you can simply swap out the white chocolate chips for the dark chocolate chips and they will be just as tasty! Feel free to add some nuts in as well. I will be experimenting with that later this month.
If you make this recipe, be sure to share a photo on social media and tag me @sailor_bailey or use #SailorBailey so I can see!
You will want to use a small or medium ice cream scooper for these cookies. If they are all one uniform size they will bake better and have the same consistency.
Can I use Chocolate chips instead? Yes! I encourage you to use whichever chip you prefer.
Will the espresso powder have caffeine? Yes. There isn’t too much espresso powder in these however, if you are sensitive to caffeine be mindful of having them late at night.
I don’t have coconut oil, can i use butter? Yes! But if you want to make these dairy free, I suggest using an alternative oil.
Cappuccino Cookies With Espresso And White Chocolate
- 1½ cup oats (I used old fashioned, any will work)
- 1 cup all purpose flour
- ½ tsp sea salt
- 1½ tsp espresso powder or instant coffee
- 1½ tsp baking powder
- ¼ cup unsweetened applesauce
- 3 tbs slightly melted coconut oil
- 1 medium egg
- ½ cup coconut sugar or white sugar
- 1 tsp vanilla extract
- ⅓ cup white chocolate chips
- Add all the dry ingredients to a bowl and whisk together: flour, baking powder, sugar, salt, espresso, oats. In a different bowl mix together the wet ingredients: vanilla, egg, slightly melted coconut, apple sauce.
- Combine the dry ingredients to the wet ingredients. Lightly fold in chocolate chips. Refridgerate for 30 – 60 minutes. Texture will be sticky, use a spoon to dollop them and form a ball.
- Preheat oven to 350. Place medium size cookie scoop balls on parchement paper (see the scoop I linked for what I use) or use a TBS and form balls. About 1×1 inch ball. Cook 10 cookies at a time. Cookies will spread a little. Bake for about 9 – 11 minutes
- Take out of oven and place on a cooling rack asap to have a softer center. They will harden a little after they are taken out, try not to mess with them too much until they solidify!