Mocha Oatmeal Breakfast Biscuits

Ingredients

1 cup KOSI coconut oil

1 tablespoon vanilla extract

1 tablespoon espresso powder or instant coffee

2 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 1/4 cup brown sugar

2 large eggs

¾ cup oats

⅔ cup cacao nibs

1/4 cup small

chocolate chips

1/4 cup KOSI cocoa powder

Method

1. Prep the oven and baking sheets. Line 2 baking sheets with parchment paper, and preheat the oven to 180°C.

2. Mix the coconut oil with vanilla and espresso and mix in the vanilla and espresso powder.

3. Mix the dry ingredients. In a medium-sized mixing bowl, combine the flour, salt and baking soda.

4. Combine dry ingredients and sugar.

5. Add the eggs and mix until they are full incorporated.

6. Mix about halfway and then fold in the oats, cacao nibs and chocolate.

7. Shape the batter. Use a cookie scoop (approximately 3 cm) to drop the batter onto the parchment-lined baking sheets. There should be a couple of inches between them.

8. Bake in the preheated 180°C oven until they are almost dry -- they should still look a tiny bit wet in the top center -- 10 to 12 minutes.

9. Cool. Let the cookies cool for about 5 minutes on the baking sheet and then transfer them to a cooling rack. Cool until they no longer seem fragile, about 15 minutes.

Cocoa nibs are small pieces of crushed cocoa beans. The chewy bits add chocolate flavour to the biscuits.

_{Adapted from https://cookingontheweekends.com/chocolate-oat-and-espresso-breakfast-cookie-recipe/#recipe}