When Christmas rolls around you know what time it is… time for some cookies! Whether they’re covered in sprinkles or doused in frosting, you know you’ll be packing in a few before these holidays are over. Since we still have a few weeks left until Christmas, what better way to spend them than gobbling up a different cookie each day, for 12 days straight? As apart of Simple Mills’ 12 Days of Cookies campaign I have created a cookie for the night owl in all of us.
If you’re anything like me, you like to stay up into the late hours of the night and often find yourself snacking on chocolate or sipping an extra large iced coffee. If that’s not the case, you can bet I’m making a smoothie, eating a bowl of cereal or enjoying a Simple Mills banana muffin with nut butter (my recent addiction). Instead of doing any of the above, I thought about blending three of my favorite things… bananas, coffee and chocolate to deliver a fluffy, light as a feather cookie that won’t weigh you down before bed. Sounds good, right?
Now when you’re up late wrapping presents, you’ll know what to grab for a snack.
- 2 organic eggs
- ½ cup of water
- ½ cup of cold brewed coffee (or sub for 2 tbsp finely ground coffee + ½ cup water)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 box of Simple Mills banana muffin mix
- 2 tbsp raw cacao powder, or unsweetened cocoa powder
- ⅔ cup oat flour
- Optional: ½ cup dairy-free dark chocolate chips
- Begin by combining the eggs, water, cold brew (or finely ground coffee+water), coconut oil and vanilla extract.
- Add in the Simple Mills Banana Muffin mix until all ingredients are thoroughly blended. Followed by the oat flour, cacao powder and optional chocolate chips. If you do not have oat flour on hand, blend ⅔ cup in a food processor until some chunks are still visible but 75% is a fine flour. This will hold the muffin mix together as "cookies".
- If using chocolate chips, add them in.
- Place the mix onto a greased baking sheet in 1 tablespoon sized drops.
- Bake for 15-20 minutes or until a toothpick comes out clean and the tops are slightly browned. If you use fine ground coffee, it may become darker which is okay.
For my cookies, I used finely ground coffee and oat flour (that was slightly still in its rolled oat phase) to provide the muffin mix with a thickener. For the cocoa/cacao, I love using Essential Living Foods raw cacao powder for a real, high quality cacao powder that is unprocessed and impeccable in taste.
When you take them out of the oven and bite in, they will resemble little muffin tops in density but they definitely do look like cookies too! They’re moist due to the banana and coconut oil and will be sure to perk you right up.
I like to pair mine with a glass of almond milk, sometimes even dunking them in. You can’t have cookies without milk! 🙂
If you’ve never had cold brew, I always pick out Stumptown if I’m too lazy to make it myself in this handy dandy toddy mechanism. If you do use a cold brew/toddy maker, Trader Joe’s has organic dark roast beans for an incredibly low price.
Happy Holidays, my fellow night owls. Don’t forget to indulge in some cookie action this month!
*This post was sponsored by Simple Mills and I was compensated for my time. The links that are italicized are affiliated and if you purchase through them, Chickpea in the City will receive a a small portion of the commission. Thank you for reading!*