Description
Sustainably sweet vegan cookies using leftover coffee grounds to reduce waste and add a delicious coffee flavor!
Ingredients
40g
Leftover Espresso Grinds
45mls
Alternative Milk (e.g. Cashew Milk)
1tsp
White Miso
Method
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
