Chocolate Coftea Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ¼ cups Kamut® flour1 tbsp cocoa powder¼ cup ground Coffee Bean Brittle (or dark brown sugar mixed with ½ tbsp ground espresso)½ cup Pyure Stevia Baking Formula⅓ cup David's Tea Cocoa Canela, ground in a spice grinder¼ cup David's Tea Genmaicha, ground in a spice grinder½ tsp sea salt½ tsp baking soda⅓ cup coconut oil, melted⅓ cup warm water1 tbsp vanillaVegan semisweet chocolate, for topping
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.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 4.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.8 g
- Protein: 1.8 g
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