These Chocolate Coffee Oatmeal Cookies prove that you can have cookies for breakfast without judgment. They’re chewy, packed with oats, and loaded with rich chocolate and bold coffee. The caffeine kick makes them perfect for mornings, afternoons, or late-night snacking. Oats make them “healthy” (or so we’ll tell ourselves). Each bite balances deep cocoa, a hint of espresso, and just the right amount of chew. They pair perfectly with coffee, milk, or straight from the baking sheet. Make a batch, pretend you’ll share, and accept that you won’t. Ready to bake? Let’s ruin all other cookies forever.
Chocolate Coffee Oatmeal Cookies
Chewy Chocolate Coffee Oatmeal Cookies packed with oats, dark chocolate, and a caffeine boost.
Ingredients
- 1 ¼ cups all-purpose flour holds everything together
- 1 cup rolled oats adds chewiness
- ¼ cup unsweetened cocoa powder rich chocolate flavor
- 1 tsp instant espresso powder for that coffee kick
- ½ tsp baking soda helps with texture
- ¼ tsp salt balances the sweetness
- ½ cup unsalted butter melted (because butter makes everything better)
- ½ cup brown sugar chewy perfection
- ¼ cup granulated sugar crisp edges
- 1 large egg binding magic
- 1 tsp vanilla extract for extra depth
- ½ cup dark chocolate chunks melty goodness
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment. This prevents regretful sticking.
- Whisk flour, oats, cocoa powder, espresso powder, baking soda, and salt in a bowl. No lumps, no problems.
- Beat melted butter, brown sugar, and granulated sugar until smooth. If you taste-test, we won’t judge.
- Mix in the egg and vanilla extract until fully incorporated. The dough should already smell amazing.
- Slowly combine the dry mixture with the wet ingredients. Stir just until blended—overmixing ruins lives.
- Fold in chocolate chunks. This is where things get exciting.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart. No cookie collisions.
- Bake for 12 minutes, or until the edges are set and the centers remain soft. Trust the process.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Or eat immediately—no judgment.
- Pair with coffee, milk, or straight from your hands.
Notes
Nutritional Values (Per Cookie)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 5%
- Potassium: 4%
- Calcium: 3%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use dark roast espresso powder for a stronger coffee punch.
- Chill the dough for 30 minutes if you want thicker cookies.
- Sprinkle flaky sea salt on top before baking for next-level deliciousness.
- Double the batch. You’ll regret it if you don’t.
