Anyone who knows me knows that I am passionate about coffee. I roast my own so I can get it just the way I like it. I’ve always preferred my coffee black, but recently have fallen for the charms of Bulletproof Coffee, which is coffee blended with coconut oil (or MCT oil) and grass-fed unsalted butter (or ghee), and an occasional touch of honey.
I’m sure you can see where I’m going here. How could I not create a cookie inspired by this drink?
And, oh man, what a good idea that was. Some of the enthusiasm could be chalked up to the fact that The Man and I have been on a no-sugar-no-flour diet for almost three months, but when we succumbed to temptation and each tried one, we were very, very excited about them. Which led to one more, just to be sure they were as good as we thought.
They were.
These cookies are not too sweet, with a strong (but not overwhelming) coffee flavor. Let’s see: 3 tablespoons of espresso powder equal 9 cups of coffee, and the recipe makes 48 cookies. So if you ate 5 cookies (hey, they’re little!) you’d eat the equivalent of a cup of coffee, more or less. You’ll be getting your coffee buzz in a delightful way. Yee HAW!
Of course, I’d probably dunk mine in a cup of coffee.
Hey, boys and girls. Do you know what time it is? That’s right, it’s COFFEE TIME!
What surprised me about this recipe, besides the fact that it actually exceeded my expectations, is the texture. These little devils are very soft and fluffy inside (almost like cake) but are slightly crispy on the outside. And I threw in some dark chocolate chunks, too, which complements the coffee flavor. Perfection.
They’re also incredibly easy to make. No fussy stuff – just mix ’em and bake ’em. Here’s the recipe:
| Bulletproof Coffee Cookies | Print |
- ½ cup refined coconut oil (Refined oil is almost flavorless.)
- ½ cup grass-fed unsalted butter
- ½ cup honey
- 3 tablespoons espresso powder
- 2 eggs
- 1 cup coarsely ground oats (use a spice/coffee grinder or blender. Don't use steel cut oats!)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips (or chopped chocolate)
- Heat oven to 375 F. Cover baking sheets with parchment or use Silpat sheets.
- In a large bowl, combine the coconut oil, butter, honey, and espresso powder. Beat well.
- Add eggs and beat well. The mixture may look a little curdled; that's okay!
- Add ground oats, flour, baking powder, baking soda, and salt. Beat just until combined.
- Stir in the chocolate chips.
- Use a cookie scoop to drop dough 2 inches apart on prepared baking sheets - approximately 1 rounded tablespoon of dough for each cookie.
- Bake one sheet of cookies at a time for 10 minutes. Remove from oven and cool on a rack.
- Dough may be covered and kept in the refrigerator for several days.
What you’ll need. No grass-fed unsalted butter? Use regular, and cut the salt to 1/4 teaspoon.
Grind oats (quick or regular) in coffee/spice grinder or blender. Leave some chunks for texture.
Use a cookie scoop if you have one and drop on parchment or Silpat sheets. They shouldn’t spread much. If they do, chill the dough briefly.
Trust me on this: you MUST eat one (or more) warm. Mmmmmm.
If you don’t love coffee, you’ll obviously want to give these a pass. We can still be friends. Cheers!
Lorinda