Since I was 12 years old, I have been waking up to the aroma and taste of coffee. I've been convinced that the smell of it brewing is better than any alarm clock, and that first sip of it gets every fiber in my body as excited as my daughter gets when the slight chance of bumping into Paul Wesley (from the Vampire Diaries) presents itself.
However, according to "The Idiot’s Guide to Smarter Coffee Drinking," I have been going about this whole coffee thing all wrong! According to this guide (with handy-dandy infographic), the ideal time to drink coffee is NOT as soon as I wake up, but at 10am! Wait - that's like 6 hours after I open my eyes! I mean how am I supposed to deal with Atlanta traffic without coffee buzzing through my veins?
Or, maybe I won't feel the need to give anyone the one-finger salute without coffee buzzing through my veins? hmmm...Just kidding - I don't do that - seriously, I don't!
If I were to follow this guide, then, well, I guess I need to arm myself with a breakfast that would be a worthy substitute for coffee! And - what better substitute for coffee is there than chocolate!? Right? Especially when said chocolate comes in the form of cookies! Cookies that are healthy enough to be breakfast cookies with chocolate IN them and chocolate ON them!
As I have been experimenting with different gluten-free flour options, I used sorghum flour in these cookies, but, if gluten is your thing, you can use regular all-purpose flour too. I also added in some freeze dried strawberries to add in some tartness - because tart, freeze dried strawberries, semi-sweet chocolate, and brown sugar just jive so well together!
What would you substitute your cuppa joe with?
Or, I guess I should be asking – would you ever even consider substituting your cuppa joe?
- 1/4 cup oat bran, certified gluten free as required
- 1/2 cup sorghum flour, can use all-purpose flour if not maintaining gluten-free
- 1 egg
- 1 teaspoon baking powder
- 6 tablespoons coconut oil, melted
- 1/4 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup roughly crumbled freeze dried strawberries, plus 1 teaspoon, or can substitute any other dried fruit
- 1/2 cup chips semisweet chocolate, divided, good quality
- Preheat oven to 375°F.
- Add the oat bran, sorghum flour, baking powder, brown sugar, and cinnamon to a bowl and stir.
- Add in the melted coconut oil, egg, vanilla, 1/4 cup dried strawberries, 1/4 cup chocolate chips/chunks, and stir well.
- Line a baking tray with parchment paper and roll mixture into 6 spheres using spoons or fingers
- Flatten these “spheres” and bake for 12 minutes
- Remove from oven and let cool for about 20 minutes
- Then melt the remanding 1/4 cup chocolate and spoon on top of cookies and sprinkle the remaining teaspoon of dried strawberries on top.
- Best if enjoyed with milk – or coffee!