Mocha Caramel Oat Cookies

 

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. 

 

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.

 

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.

 

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.

 

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.

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

 

Yay.  Yum.