food

Coffee Grounds Cookies

Time to put your coffee grounds to use and make your new favorite cookies!

food

Coffee Grounds Cookies

Time to put your coffee grounds to use and make your new favorite cookies!

Supplies

  • 180g bread flour
  • 1/2 tsp baking soda
  • 100g granulated sugar
  • 100g dark brown sugar
  • 40g espresso grounds
  • 80g extra virgin olive oil
  • 45 ml hazelnut milk
  • 1 tsp miso
  • 1 tsp vanilla extract
  • 140g dark chocolate

Steps

  1. In a large bowl, whisk together the flours, baking soda and 1/2 tsp salt.
  2. In a separate bowl, whisk together the sugars, espresso grounds, olive oil, hazelnut milk, miso and vanilla extract until smooth.
  3. Use a spatula to fold the flour mixture into the sugar mixture until it forms a dough, being careful not to overmix it.
  4. Chop the chocolate into chunks and fold through the dough. Then cover and refrigerate for at least 30 min and up to 24 hours (the longer the better).
  5. Preheat the oven to 180°C and line a baking tray with parchment paper.
  6. Shape the dough into 18 cookie balls (35-40g) and place 6 of them at a time on the tray so that it’s not overcrowded. You can freeze the rest of the dough for another day or bake it after the first lot.
  7. Bake for 12 minutes or until the edges begin to turn crispy, then transfer to a rack and leave to cool for at least 10 minutes before tucking in. Once cooled down entirely, they will have a more pleasant chewy texture.