It’s a Tuesday Morning and I’ve got NPR on. I’m sitting on my couch, sipping my coffee wishing it were a couple hours later so that I can eat some cookies.
But wait. These cookies have coffee in them. That counts as breakfast, no?
I’ve mentioned before that I used to hate coffee. But that was a lie. A half-truth really. (I’m a glass-half-full kind of girl.)
I hated coffee, but I LOVED “coffee”. “Coffee”, in my expert *ahem* opinion, are all those drinks that Starbucks makes their money on. The lattes, the cappuccinos, the frappaccinos, the mochaccinos, the skinny caramel half caf hazelnut soy macciatos; basically anything where the amount of coffee is trumped by the amount of sugar and/or cream.
I LOVED those things.
In fact, as a high school skateboarding punk rocker, I used to hang out at a coffee shop called The Blue Moon all the time. My favorite, go-to drink was the Vanilla Latte.
About a month ago, I went to Starbucks with my niece, who is a very mature 14 years old. I didn’t expect her to want anything, but she asked if she could get a….vanilla latte.
A girl after my heart, that one. (Her favorite cereal is Lucky Charms, too, further solidifying her awesomeness.)
Sure I may poo-poo those sugary “coffee” drinks, but I also consider the vanilla latte to be the “gateway” drink. That’s where it all starts.
Soon enough, you are drinking a triple-shot americano, no cream, no sugar.
Or…maybe that’s just me?
Let’s just cut to the chase: I put the vanilla latte into a cookie.
Vanilla Latte Cookies
- 1/4 cup margarine
- 1 large egg
- 3/4 cup white sugar (I used my standard NuNaturals Stevia Baking Blend/erythritol blend)
- 1/2 T vanilla bean paste
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp – 1 T instant coffee (dry; to taste)
Cream together the margarine, egg, sugar, and vanilla. Add the flour, baking soda, and salt and mix until well combined. Fold in the coffee granules.
Bake on a silpat or parchment or greased cookie sheet at 350 for 10 minutes. DO NOT overbake! Cool on sheet for 3 minutes and then transfer to wire rack to cool completely.
Store these in the fridge or the freezer.
The key for this recipe is to use vanilla bean PASTE, not simply extract. The flavor is much more prominent.
You can use this recipe as a jumping off point for any of your favorite “coffee” drinks. Add in some caramel swirls, or chopped hazelnuts, or cinnamon, or….whatever is your poison.
Hate coffee? You’re crazy, but hey, leave out the coffee and add….something else. Whatever it is you crazy caffeine-shunning people drink to stay sane.
I had originally planned on frosting these, in an effort to mimic the foam on top, but I got lazy. You might not be lazy, in which case do your thing.
Now, I must finish my coffee and get to work. Blerg.
Do you like “coffee” drinks? What do you drink in the morning? Were you a skateboarding punk rocker in high school?