- 1/2 cup coconut oil
- 3/4 cup spelt flour
- 1 tablespoon cacoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup fine oats
- 1 cup granulated brown sugar
- 1 tablespoon flax seeds
- 1/2 tablespoon vanilla bean sugar or extract
- 1 + 1/2 tablespoon strong espresso
- 2 teaspoons espresso powder
- 1/4 cup soy yoghurt
- 1/2 cup semisweet chocolate drops
- 3/4 cup dried apple rings, diced
Melt coconut oil, set aside. Combine flour, oats, cacoa, baking powder, baking soda, brown sugar, vanillabean sugar, flax seeds and salt. Mix the melted coconut oil, espresso and soy yoghurt. Add the liquid ingredients to the dry ones and mix them well untill it is a solid dough. Rest the dough for 30-60 minutes in the fridge. Preheat the oven to 160°C.
Make 20 dough balls, walnut sized. Prepare a baking sheet with baking paper and put 9 to 12 dough pieces on the baking sheet with enough space inbetween. Flatten the dough with your fingers or a tablespoon, till you double the diameter of the cookie dough balls. Bake them for 10-12 minutes on air circulation. Rest the hot cookies for 5 minutes on the backing sheet to cool down. Then lift them on a cooling rack.
I created this cookie recipe for a cooperation sale with Heiko form Schwarzmahler Kaffee (Schwarzmahler Coffee) at the New Noise Festival in Karlsruhe. Schwarzmahler coffee is my favorite coffee brand. The coffee is not only fair trade, but Heiko buys the coffee beans direct from Equatorean coffee farmers. He has 4 different roasts so far, which are all incredible. If you are a coffee lover give this coffee a try! My favorite roast is PechSchwarz (jet-black). You can find Schwarzmahler Kaffee also on Facebook.