Ingredients
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0.18 kg 0 lbs 6 oz kg Whitworth Canada Best
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2.4645 ml 0.5 tsps Sodium Bicarbonate FFQ
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2.4645 ml 0.5 tsps Salt
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0.1 kg 0 lbs 4 oz kg Sudzucker Granulated Sugar 25kg
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0.1 kg 0 lbs 4 oz kg BS Soft Dark Brown Sugar 25kg
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0.04 kg 0 lbs 1 oz kg Leftover Espresso Grinds
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0.08 kg 0 lbs 3 oz kg Extra Virgin Olive Oil
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0 ml 0 ml Alternative Milk (e.g. Cashew Milk)
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4.929 ml 1 tsps White Miso
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4.929 ml 1 tsps Ingram Essence Vanilla 2.5L
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0.14 kg 0 lbs 5 oz kg Schokinag Dark Chocolate Chip 44% RFA MB
Reduced Waste Vegan Coffee and Chocolate Chip Cookies
Sustainably sweet vegan cookies using leftover coffee grounds to reduce waste and add a delicious coffee flavor!
Method
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1. Preheat oven to 180°C
2. In a large bowl, whisk together the flour, baking soda and salt
3. In a separate bowl, whisk together the sugars, espresso grinds, olive oil, milk alternative, miso and vanilla extract until smooth
4. Use a spatula to fold the flour mixture into the sugar mixture until it forms a dough. Then fold in the chocolate chips
5. Cover and put in the fridge for at least 30 minutes or up to 24 hours, the longer the better
6. Line a baking tray and roll the dough into balls between 35g-40g and place onto baking tray
7. Place in oven for 12 minutes until crisp around the edges
8. Allow to cool and serve
