Recipe: Coffee Ground Cookies

Kua coffee ground cookies

A recipe developed and tested by Jess Paton, wholeheartedly approved by the Kua team. Climate conscious use of ingredients, mouthwatering flavor.
(makes 8-10 cookies)

Ingredients

• 3/4 cup peanut butter (crunchy, stirred well)
• 5 tablespoons maple syrup
• 1 tsp baking powder
• 1 tsp vanilla essence
• 1 pinch sea salt flakes
• 60g chocolate (chopped)
• 2 tablespoons used Kua coffee grounds (That’s not a typo. Yes, used coffee grounds. Absolutely brilliant!)
• 3/4 cup mixed nuts and seeds (e.g. pepitas, sunflower seeds, almonds, walnuts, whatever you have in the cupboard)

Method

1. Preheat the oven to 160°C and prepare a baking tray with baking paper.
   Combine the peanut butter, maple syrup and baking powder in a medium sized bowl. Stir very well until the mixture thickens and begins to resist stirring.
2. Stir in the vanilla essence and sea salt. The mixture should now resemble a thick and sticky dough.
3. Stir in the chocolate, coffee grounds and the mixed nuts and seeds.
4. Wet your hands slightly. Place a heaped tablespoon of the cookie mixture in your hands and roll into a ball. Place the ball on the baking tray. Note: These cookies don’t spread or rise much when baked, so use the palm of your hand to flatten the ball to your desired size and shape.
5. Repeat the above step with remaining cookie dough. You should end up with 8-10 cookies.
6. Bake in the oven for 12-15 minutes or until golden brown.
7. Allow cookies to cool completely and harden on the tray.

A few technical notes:

To extend their shelf life, store your cookies in an airtight container. These are real ‘pantry clearers’, so feel free to experiment with your choice of nuts and seeds.