Mocha Cookies

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Mocha Cookies
These Mocha Teff Cookies are great with a big glass of cold milk, or grab a cup of java to double down on the coffee experience.
Serves: 2 dozen
  • 2½ cupsMaskal Teff flour
  • ½ cup grain coffee (eg. Pero)
  • 1 Tbsp arrowroot
  • 1 Tbsp baking powder
  • 1 Tbsp vanilla
  • ⅓ cup your favorite light oil
  • ⅓ cup maple syrup
  • ¾ cup dried fruit (we like unsulphured apricots cut into small pieces)
  1. Preheat oven to 350°F. Spray two cookie sheets with nonstick spray.
  2. Mix all ingredients together.
  3. Shape into 24 round balls and then flatten to ½˝ thick (the flat bottom of a water glass works great). Place onto prepared cookie sheets.
  4. Bake for 20 minutes.
  5. Let cool a few minutes on the cookie sheet before using a spatula to move them to a wire rack to cool thoroughly. Store in an airtight container.
  6. Variation: Use your favorite jam instead of dried fruit. Gently press your thumb into the center of the cookie before baking. Once cooled, fill the indentation with ½ tsp of jam.

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