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Description

Sustainably sweet vegan cookies using leftover coffee grounds to reduce waste and add a delicious coffee flavor!

Ingredients

180g
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500tsps
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500tsps
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100g
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100g
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40g
Leftover Espresso Grinds
80g
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45mls
Alternative Milk (e.g. Cashew Milk)
1tsp
White Miso
1tsp
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140g
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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

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