[Post #66 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Jamocha almond fudge. It was my ice cream flavor from age 8 to oh, about 22.
The Baskin Robbins ice cream shop was a 10 minute walk from our house, and when it came time for cones with the family, I always got jamocha almond fudge. I didn’t know what “jamocha” meant when I was eight (R trademark name for “mocha”) but it made no difference; it was the only flavor out of 31 that I wanted.
Any other jamocha almond fudge lovers out there? I’m pretty sure that the answer is yes, so for all of us–and everyone else who loves coffee, almond and chocolate–I offer you mocha almond fudge breakfast cookies.
Yes, they are
as delicious as they look even more delicious than they look!
Crispy at the edges, tender and cakey in between, these will make every morning bright and sunny. But while these taste like pure indulgence, they are packed with (readily-available) superfood ingredients (oats, coconut flour, almond butter, espresso powder, and maple syrup) and have a mere 97 calories per big cookie.
The fact that they are portable power to go–no bowl, no spoon required–is a huge breakfast bonus. May I recommend a cup of coffee to go with?
As with all of my power pucks in this series, these are vegan and gluten-free. Some of you have mentioned that you have issues with flax (allergies, etc), so I specifically designed these flax-free. Psyllium husk works as the egg here, but if you do not have it, you could use an equal amount of ground chia seeds. If you do not have any issues with flax, try using 1-1/2 tablespoons flaxseed meal in place of the psyllium and add a few extra teaspoons of milk to the batter.
Happy baking everybody! And thank you, ice cream, for providing the inspiration for so many delicious ideas over the years.
- ½ cup unsweetened applesauce
- 6 tablespoons nondairy milk (I used almond milk)
- ¼ cup almond butter
- 1-1/2 tablespoons maple syrup
- 1 tbsp coconut oil
- 1 teaspoon instant espresso powder (see note for options)
- 1-1/2 teaspoons whole pysllium husk
- ¼ teaspoon almond extract
- 1 cup rolled oats, divided
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 4 tablespoons miniature semisweet chocolate chips, divided
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffiin tin
- In a medium bowl, whisk together the applesauce, milk, almond butter, syrup, coconut oil, espresso powder, psyllium husk, and almond extract. Let stand (to thicken) for minutes.
- Meanwhile, process ½ of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, salt, and 3 tablespoons chocolate chips. Add the applesauce mixture, stirring until just blended.
- Divide batter evenly between prepared cups, smoothing tops; sprinkle tops with remaining chocolate chips.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack.
Espresso Options: 2 to 3 teaspoons of instant coffee powder (it varies in strength by brand) can be used in place of the espresso powder. Feel free to leave all coffee out of the recipe if you like.