Chocolate Coftea Cookies
From jo_jo_ba 10 years ago
- 45 minutes to make
- Serves 12
A mouthful to say, and two to eat! These vegan, Kamut flour cookies are made with David's Tea Cocoa Canela and Genmaicha, cocoa powder and ground coffee bean praline, then topped with melted semisweet chocolate.
Ingredients
- 1 ¼ cups Kamut® flour shopping list
- 1 tbsp cocoa powder shopping list
- ¼ cup ground coffee-bean-brittle.html">Coffee Bean Brittle (or dark brown sugar mixed with ½ tbsp ground espresso) shopping list
- ½ cup Pyure Bakeable Blend stevia Sweetener shopping list
- ⅓ cup David's tea cocoa Canela, ground in a spice grinder shopping list
- ¼ cup David's tea Genmaicha, ground in a spice grinder shopping list
- ½ tsp sea salt shopping list
- ½ tsp baking soda shopping list
- ⅓ cup coconut oil, melted shopping list
- ⅓ cup warm water shopping list
- 1 tbsp vanilla shopping list
- Vegan semisweet chocolate, for topping shopping list
How to make it
- Preheat the oven to 375F and line a cookie sheet with parchment.
- Whisk together the flour, cocoa, Coffee Bean Brittle, stevia, teas, salt and baking soda.
- Add the oil, water and vanilla, mixing well to form a dough.
- Make balls of the mixture and place on the lined sheet. With damp fingers, flatten them slightly (they don’t spread at all).
- Bake for 13-15 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.
- When cool, melt chocolate and spread over the top of each cookie. Allow to set.
- These are best eaten within a few days.
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