Espress Shopping.


Happy Happy Wednesday y’all!

This past weekend I probably tried on 1083837 dresses for my cousins wedding. I mean, I was in and out of fitting rooms, tossing dresses that I didn’t like over the door, getting my mom’s opinion, and changing my wardrobe by the second. I have come to realize that I am super duper quick as lightening when it comes to shopping, especially for special occasions. I think it has something to do with the fact that I can’t stand the act of shopping itself.

Of course it’s all fine and dandy when you have absolutely nothing to shop for, head to the mall, and leave with something you unexpectedly decide that you need, like 3 bottles of vanilla bean lotion from Bath and Body Works, only to watch those 3 bottles chill under your bathroom sink for 5 years, unused. The thought was all warm and cozy when you purchased that lotion, but now, not so much.

Anyhoo, I decided on a dress…for now…that is, I feel like I will be shopping one day and come across something better. Hopefully, it will be less than $25 because I will feel really, really, ridiculously guilty purchasing a dress last minute that was utterly gorgeous, but ten times the cost of the dress I already have. Oh dear Lawd…and this is all for one night of dancing, cheering, and drinking champagne? You better believe it. Oh, and my hair will look fab too!

I’d rather bake cookies than go shopping.


 Is that bad?


No, bad would be telling you that for my wedding…I’m not having cake…I’m having cookies.


Well, maybe a cookie cake…?


 Oh, and a table full of fresh, iced cold, glasses of milk (probably almond milk). Haha!


I have been putting espresso powder in everything that I can make these days.


Coffee pop-tarts anyone?


Oh, you are damn straight I’ve thought about that.


I think I outdid myself with this one.


The espresso powder adds a bit of acidity to this crispy cookie, intensely spiced with cinnamon, and packed with oats, dark chocolate, coconut, and pecans.


Oh, and they are made with coconut oil because




I mean, duh.


Today…we cookie!


Coconut Oil Espresso Oatmeal Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22-25
  • 1¼ c. certified gluten-free rolled oats
  • ½ c. oat flour
  • ½ c. almond flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. fine sea salt
  • 1 t. ground cinnamon
  • 2 t. instant espresso powder
  • ½ c. coconut oil, at room temperature
  • 1 c. coconut sugar (or brown sugar)
  • 1 large egg
  • 1 t. pure Mexican vanilla extract
  • 1 c. unsweetened, finely shredded coconut
  • ½ c. finely chopped dark chocolate (I used Ghirardelli 70% cacao)
  • ½ c. finely chopped pecans
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.
  3. In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and coconut sugar until creamy.
  4. Add the egg and beat until just incorporated.
  5. Add the vanilla and beat again.
  6. Working in two batches, add the dry ingredients to the wet ingredients until a dough forms.
  7. Fold in the coconut, chocolate, and pecans.
  8. Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.
  9. Bake for 10-13 minutes, or until the cookies are lightly golden on the edges.
  10. Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely.



The Barista Life.

Let’s face it, people. For as long as I can remember…I have been a coffee snob. Well, at least since I became a barista back in August 2008. You see, when I moved to Austin for college, I figured I might as well get a job. Real talk: Before becoming a barista, I had no knowledge of coffee, much less actually drank it on a daily basis. That was all about to change, seeing as I was about to embrace late nights of studying and writing term papers, but seriously, that was only the beginning relationship between coffee and I.
It became much more. I ate, drank, and slept the barista life. After a couple of weeks, I knew the drink recipes by heart, after 1 year, I could crank out 5 dry cappuccino’s in my sleep while dealing with an unruly customer who claimed she had hair in her nine caramel lattes so she needed a refund…10 days later. Oh, and after 3 years…well, I was pretty much a barista queen…opening up the cafe in the wee hours of the morning, tackling my to-do list, enjoying my double shot espresso con panna, and greeting customers with a warm smile and casual conversation. Oh, how I miss those days. Pure simplicity.
Let’s rewind to that espresso.
Walnuts go with espresso, right? Well I have seen walnut coffee blends so let’s just go with this.
Homemade walnut butter is where it’s at, people.
Soooooo toasted and the aroma…ahhhh I die.
Haven’t I mentioned I’m addicted to nut butter?
Let’s add some vanilla bean…which is reminiscent of my favorite coffee flavor.
Oh, and we need instant espresso powder…duh.
Some sea salt is amazzzzzze too.
Here comes the coconut sugar…can you guess what we are making?
I spy cookie dough. 🙂
You know me soooo well.
I am speechless when it comes to these cookies.
The outer edges are crispy, the center is gooey, the flavors are amazing…I mean, espresso and vanilla bean?
With walnuts…..I mean, that is just utterly freaking delicious.
This is definitely a cookie that requires a good cup of coffee along side of it.
Plus, I mean it has espresso in it…soooo it’s
PRACTICALLY a breakfast cookie.
Chocolate is just an added benefit.
How do you take your coffee?
Espresso Vanilla Bean Walnut Butter Cookies (GF):
2 c. raw walnuts
seeds of 1 vanilla bean
2 T. almond flour*
2 T. oat flour*

1/2 t. fine sea salt

1 t. instant espresso powder
1 c. raw coconut sugar
1 large egg
coarse sea salt, for topping
coconut sugar + instant espresso powder, for topping
dark chocolate chips or cacao nibs, for topping, optional
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Spread the walnuts out evenly over the baking sheet and bake for 10-12 minutes, stirring the walnuts at the halfway point during the baking process.
3. Let the walnuts cool completely on the baking sheet.
4. Transfer the walnuts to a food processor and process on high until the walnuts begin to break down and transform into a smooth nut butter. Stop the processor and crape down the sides of the bowl as needed.
5. Add the vanilla bean seeds to the processor and pulse until just combined.
6. Place the nut butter in a large mixing bowl along with the flours, sea salt, espresso powder, coconut sugar, egg. Mix until a dough forms.
7. Using a cookie scooper, scoop the dough out onto the prepared baking sheet by rounded teaspoons.
8. Top each cookie with a sprinkle of sea salt, coconut sugar, and espresso powder.
9. Gently press either 3 dark chocolate chips or a few cacao nibs onto the tops of each cookie.
10. Bake for 12-15 minutes or until slightly golden brown around the edges.
*Note: If the dough seems too wet (which is sometime expected when you make your own nut butter), you will need the almond and oat flour. I used them to give the cookie substance. If you omit the flours, your cookies will turn out much flatter and more crispier.
Makes 22-24 cookies.