Coconut Sugar Oatmeal Espresso Cookies

These cookies are so special. The melting chocolate and kick of espresso really take them over the top and make them one of my current go to favorites.  These were inspired by my iced coconut sugar oat milk espresso, which is a great coffee drink that I love to make for people when they come over.

They are very easy to put together and I love that they are a "drop" cookie, which means you don't need to roll out dough.  You don't need to cut out shapes.  You just need to scoop them straight out of the mixing bowl and plop them on the baking sheet ready for your oven.

I feel that these are slightly healthier being that I use coconut sugar instead of white sugar, but the coconut sugar lends so much more flavor than white sugar. It is beautifully dark and caramely, lending such a deep, rich flavor to these cookies.

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And they are made with oats!  It's a running joke in our family as I'm always trying to get Tim to eat his oatmeal.  He hates oatmeal due it's  texture, which can be less than desirable to some folks, but he will eat oats in the form of a cookie, so I try my best to make them frequently.  Follow me for more healthy tips ?

I LOVE THAT YOU CAN USE THIS DOUGH RIGHT AWAY. NO NEED TO CHILL, ALTHOUGH YOU CAN CHILL IT IF YOU'D LIKE

I add semi-sweet chocolate chips to my cookies, but you could also use white chocolate chips for a change of pace. 

You can whip these up and have them out of the oven ready to eat with abandon in less than 30 minutes. No need for gratification to be delayed.

READY FOR THE OVEN

Coconut Sugar Oatmeal Espresso Cookies
Makes about  2 1/2 dozen cookies


2 sticks butter, softened
3/4 cup coconut sugar
2 eggs
3 tablespoons instant espresso powder (or instant coffee)
1 tablespoon vanilla (I love to use vanilla paste)
2 cups flour
2 cups quick cooking oats (not instant oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (I used mini chocolate chips). You can use white chocolate chips to change it up.


Preheat oven to 350 degrees.
Using a stand mixer or hand held mixer cream the butter and sugar together for about 2 minutes until light and fluffy.  


Continue mixing and add the eggs one at a time, letting each egg incorporate before adding the next.  


Add in the instant espresso powder and vanilla and mix until well combined.  Slowly mix in the flour,  oats, baking soda and salt. 


When well, combined mix in the chocolate chips.


Onto a cookie sheet (I line mine with parchment paper for easy clean up), use an ice cream scoop to drop 9 cookies into each baking sheet.  The ice cream scoop creates evenly sized cookies.


Bake for about 10 minutes until set and the cookies just begin to become golden.

​For a fun twist, serve with my Iced Coconut Sugar Oatmeal Espresso.