Mocha Caramel Oat Cookies

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Remember how I don’t keep multiple desserts in the house at once?  I lied.  I have become a treat-seeking-night-shift-nurse-who-demands-sugar-as-a-reward-on-her-days-off.  That’s a thing in case you didn’t know.  I’m sure there’s a DSM-V diagnosis somewhere in there if you look hard enough.  Food as a reward, huh.  Not a good plan Elise.  Psychiatrists avert your eyes. 

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So about these guys.

They’re healthy.  Ish.  I suppose the fact that I made them just because I had an itch to eat something sweet tells you the most important thing: they’re sweet.

Beyond that, though, they’re not terrible if you end up having a few too many in one sitting.

I froze them in baggies of 3.  Any fewer per bag, I’d be lying to myself.  Any more, I’d be regretting my decisions.  We all know I have zero self control (working on it!!), so if I can facilitate the learning process I can and will.  Three at once seems reasonable to me.

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Oats make them breakfast-y as opposed to dessert-y.  It’s science.  Yummy sweet oats.  But they’re sweet and decadent because of the chocolate caramels.  And almond flour.

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I cooked them in muffin tins because I find they make a more portable shape.  Cookie-esque but thicker like an oatmeal muffin that doesn’t have a bready texture.  How bad am I at describing food?  Note to self: don’t write a food blog.  Uh, fail.

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Lovely Candy Co. Mocha Caramel Oat Cookies

Ingredients:

  • 1 cup whole rolled oats
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 3 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup hot coffee
  • 1/2 cup almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 tsp vanilla
  • 1 egg
  • ~6 chocolate caramels, quartered

Directions:

Pre-heat oven to 350 degrees F.

Mix the first 6 ingredients together (dry ingredients), then pour in the hot coffee and stir.  Next add in the almond milk, coconut oil, vanilla, and egg.  Finally, fold in the chocolate caramels pieces and pour into greased muffin molds.

Bake for 20-25 minutes at 350 degrees F.

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Only add a little per mold because they’re meant to be cookies, not muffins. 

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Yay.  Yum.

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Comments (3)

  1. Kathleen

    I have no self control either. I do better if I divvy out sweets in a portion controlled pieces too.

    I made this delicious chocolate souffle thing you would love..

    1 cup squash/sweet potato
    1/2 cup cacao powder
    1/2 cup tahini, peanut butter or almond butter or a combo
    1-2 eggs (more souffle like with an extra egg)
    1 tsp baking powder
    3 dates
    15-30 drops or stevia or to taste (you can also use more stevia drops and no dates)

    I also added chopped 85% chocolate to the top.

    Then I ate like 1/3 or more of the brownies. Oh you can eat this as pudding without the eggs or eat the raw eggs if you trust the source.

    I am getting much better at lowering carbs. I have been mostly grain free for a few weeks with the exception of 2-3 days.

    I am such a sugar addict-I was hating on myself for it but I love how you embrace it!

  2. Hannah @ CleanEatingVeggieGirl

    WOW. I SO want to eat lots and lots of these right now!

  3. Alexis @ Hummusapien

    Okay now I REALLY need those caramels. Coffee in cookies = epic.

Comments are closed.