Cappuccino Cookies With Espresso And White Chocolate
These cookies are perfect for any coffee and chocoalte lover. They have a unique flavor combination your friends and family will love.
Servings: 18 Cookies
- 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 1x1 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!
Serving: 18cookies | Calories: 105kcal | Carbohydrates: 15g | Protein: 2.5g | Fat: 3.6g | Saturated Fat: 2.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 22mg | Fiber: 1g | Sugar: 3.5g