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.