Cookies

Recipes

Detox Dandelion Turmeric Bites

These Detox Dandelion Turmeric Bites are a delicious and guilt-free way to satisfy your sweet tooth. Not to mention, these little power bites deliver natural energy, anti-inflammatory turmeric plus lauric acid and healthy fats from coconut manna. A no-bake recipe, these are easy to make & even easier to eat. Enjoy!
Course: Cookies, Energy Snacks

Equipment

  • https://teeccino.com/product/dandelion-turmeric-10-oz-bag/

Ingredients

  • We made two different versions of these yummy little treats. We used Nutiva’s Almond Coconut Mana for one and Nutiva’s Chocolate Coconut Mana for the other. We loved both and highly recommend trying out both as well!

ALMOND FLAVOR INGREDIENTS

  • 1 cup Nutiva’s Almond Coconut Manna
  • 1 1/2 cup shredded coconut plus 1 tablespoon extra for topping
  • 1 tbsp brewed Teeccino Dandelion Turmeric
  • 2 tsp Turmeric
  • 1/2 tsp cinnamon
  • Pinch of black pepper
  • 1 tbsp honey

CHOCOLATE FLAVOR INGREDIENTS

  • 1 cup Nutiva’s Chocolate Coconut Manna
  • 1 1/2 cup shredded coconut
  • 1 tbsp brewed Teeccino Dandelion Turmeric
  • 2 tsp Turmeric
  • 1/2 tsp cinnamon
  • Pinch of black pepper
  • 1 tbsp honey

Optional: Handful of crushed nuts for topping

    Instructions

    • Add softened coconut mana (make sure it is soft but not fully liquiand shredded coconut to a mixing bowl and stir well to combine.
    • Add the remaining ingredients and stir well.
    • Using your hands, roll the dough into balls about 1.5″ in diameter and place on a plate lined with parchment paper.
    • For the almond flavor, sprinkle a bit of coconut shreds on top of the balls. For the chocolate flavor, we used crushed peanuts (you can use your favorite nut, or skip this steto achieve a peanut-butter chocolate flavor.
    • Put bites into the fridge for 30 minutes to firm up.
    • Remove from the fridge and enjoy!

    Notes

    Note: These can also be saved for up to a week in your fridge in an airtight container. We even saved a few in the freezer for “emergency sweets”!
    Recipes

    TeeChia Cranberry Apple Cookies

    Satisfy your sweet tooth and get a quick energy boost with these deliciously crunchy TeeChia Cranberry Apple cookies! Grab a few cookies for your afternoon snack, or serve them with Teeccino Herbal Coffee at a dinner party to satisfy all of your guests!
    Course: Cookies

    Equipment

    • https://teeccino.com/product/teechia-cranberry-apple-6-servings/
    • https://teeccino.com/product/teechia-cranberry-apple-6-single-serve-pouches/

    Ingredients

    • 3/4 cup Gluten Free All Purpose Flour
    • 1/2 cup organic butter
    • 1/2 cup brown sugar
    • 1/2 tsp vanilla extract
    • 1 egg
    • 1/2 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 tsp salt
    • 1-1/2 cup TeeChia Cranberry Apple

    Instructions

    • cream butter and sugar
    • add egg and vanilla
    • add flour, salt, baking soda and cinnamon
    • mix well
    • add TeeChia
    • mix well again

    Notes

    Bake at 350 degrees for 15 minutes. Makes about 3 dozen cookies.
    Recipe created by Kathy Upton, mother of one of our own Teeccino team members!
    Recipes

    TeeChia Blueberry Energy Cookies

    These TeeChia cookies are created to be eaten any time of the day, even for breakfast! Made with coconut sugar, a low glycemic alternative to cane sugar, they keep your blood sugar stable while providing a sweet treat. The recipe includes soaking TeeChia in Teeccino to add some delicious Teeccino flavor notes from French Vanilla, Vanilla Nut, or the flavor or your choice. TeeChia Blueberry Energy Cookies are an easy way to eat TeeChia if you’re out & about or need to catch an early bus, train or plane! Developed by Lys Gabrielle Poet with some inspiration from Caroline.
    Course: Cookies

    Equipment

    • https://teeccino.com/product/french-vanilla-11-oz-bag/
    • https://teeccino.com/product/teechia-blueberry-date-6-servings-2/

    Ingredients

    WET:

    • 3 eggs
    • 1 cup coconut oil warm to make liquid
    • 2 tsp vanilla
    • 1 cup coconut sugar
    • 1/4 cup apple sauce
    • 4 tbsp Teeccino French Vanilla or flavor of your choice follow the brewing directions

    DRY:

    • 3 cups TeeChia Blueberry Date
    • 2 1/2 cups gluten-free flour We recommend Pam’s or Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp sea salt
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg or allspice
    • 1 1/2 cup dried blueberries

    Instructions

    • Cover the dried blueberries with hot water and let stand for 10 minutes. Drain.
    • Brew a strong concentrate of Teeccino by using 4 tbsp to 6 cups water in a drip coffee maker or two 8 oz cups of water in a French press pot. Alternatively, brew 1 1/2 cups of brewed Teeccino in an espresso machine.
    • Soak the 3 cups of TeeChia in the 1 1/2 cups of brewed Teeccino. Stir until all the liquid is evenly absorbed and let sit.
    • Cream together the wet ingredients including eggs, oil (*if the coconut oil is solid, slightly warm it so it will become liquid), vanilla and sugar with a hand mixer till smooth and buttery. Add the apple sauce and mix.
    • Mix the soaked TeeChia into the wet mixture with the hand mixer until it is dispersed.
    • Mix together the flour, baking powder, baking soda and spices and add them to the wet mixture using the hand mixer at a low speed until the dough forms (do not overmix!).
    • Add the drained blueberries into the dough by stirring with a wooden spoon until incorporated.
    • Butter one or more cookie sheets.
    • Preheat the oven to 325°.
    • Scoop the dough with a cookie scoop (#40) or large spoon that holds approximately 2 tbsp of dough. Flatten the dough balls with a fork or pat them into round balls. Spread 1 inch apart onto a greased baking sheet.
    • Bake about 18 minutes until a knife or toothpick comes out clean.
    Recipes

    Teeccino Shortbread Cookies

    Scottish shortbread cookies flavored with both brewed Teeccino and finely ground Teeccino in any nut flavor will disappear moments after you present them. Easy to make and so irresistible, they accompany any afternoon Teeccino break or indulge in one or two after dinner to make that evening cup of Teeccino even more enjoyable. Created by Lys Gabriella Poet, celebrity Belgium chef whose grandmother made shortbread cookies a daily ritual!
    Course: Cookies

    Equipment

    • https://teeccino.com/product/almond-amaretto-11-oz-bag/
    • https://teeccino.com/product/caramel-nut-11-oz-bag/
    • https://teeccino.com/product/vanilla-nut-chicory-herbal-coffee-11oz/

    Ingredients

    • 1 cup butter unsalted
    • 2/3 cup brown sugar
    • 2 + 1 tbsp Teeccino Caramel Nut Vanilla Nut, Hazelnut or Amaretto
    • 1 1/2 cups unbleached wheat flour or gluten-free baking flour we recommend Bob’s Redmill gluten-free blend
    • 1/2 cups almond meal finely ground
    • 1 tsp vanilla extract
    • pinch of salt

    Instructions

    • With an electric mixer, beat the butter in a bowl until light and fluffy.
    • Add the brown sugar and beat very well for a few minutes until very silky and creamy.
    • Add the vanilla and blend well. Set aside.
    • Grind 2 tbsp of any Teeccino nut flavor in a coffee grinder to a fine powder.
    • In a food processor, grind together the flour, almonds, ground Teeccino and salt to obtain a well blended flour.
    • Add flour blend 1/2 cup at a time to the butter mixture. Beat slowly until well blended.
    • Using your hands, shape the dough into a long log about 2 inches in diameter. Wrap in foil and put in freezer until firm (20-30 minuteor preferably, chill in refrigerator overnight.
    • Line a baking sheet with parchment paper.
    • Unwrap dough and cut into 1/4″ slices and place the slices on the cookie sheet about 1″ apart.
    • Grind 1 tbsp Teeccino with 3 tbsp sugar to a fine powder in either a coffee grinder or a mortar & pestle. Sprinkle over the cookies.
    • Bake at 300° F for 20 minutes. Cookies will crisp up as they cool.
    • Makes about 2 dozen cookies. Store in an airtight container in the refrigerator.
    Recipes

    Teeccino Double Chocolate Chip Cookies

    If chocolate is your heart’s desire, these chocolate drenched cookies go straight to that place where love of chocolate resides. Make them with any of Teeccino’s chocolate flavors to add a highlight of coffee overtones that enrich the chocolate experience. Don’t forget to brew a pot of TeeccinoMocha, Chocolate, Chocolate Mint or Chocolate Raspberry to prime your chocolate taste buds! Created by Lys Gabriella Poet, celebrity Belgian chef, who loves to create Teeccino goodies.
    Course: Cookies

    Equipment

    • https://teeccino.com/product/chocolate-raspberry-11-oz-bag/
    • https://teeccino.com/product/maca-chocolate-11-oz-bag/
    • https://teeccino.com/product/mocha-chicory-herbal-coffee-11oz/

    Ingredients

    • 3 tbsp Teeccino any chocolate flavor
    • 1/4 cup boiling water
    • 8 tbsp (1 sticbutter unsalted
    • 1 1/2 cup dark chocolate 65% or bittersweet, chopped into small pieces. Use a good brand (organic preferablto get the best flavor!
    • 1/2 cup unbleached wheat flour or use a gluten-free blend from Bob’s Red Mill
    • 3 eggs
    • 1 1/4 cup fine sugar organic preferably
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 tbsp vanilla extract
    • 2 cups chocolate chips dark chocolate
    • 1 1/4 cups pecans chopped
    • 1 1/4 cups walnuts chopped

    Instructions

    • Put Teeccino grounds in a French press pot or pyrex measuring cup and pour in boiling water. Let steep for 5 minutes. Press down on the French press filter or strain through a fine mesh strainer while pushing on the grounds to press out all the liguid.
    • Fill the bottom of a medium size double boiler with water and bring to boil. Lower the heat and simmer while you melt the butter in the top saucepan.
    • Add Teeccino concentrate and chopped chocolate pieces to the butter and melt together, stirring until the mixture is smooth.
    • Remove the saucepan from the heat and let cool slightly (about 5 minutes).
    • Mix the flour, baking powder, and salt together in a mixing bowl.
    • Beat the eggs in a medium size stainless steel mixing bowl on high speed until frothy.
    • Add the sugar and vanilla to the eggs and continue to beat on high for a few more minutes until the mixture is pale yellow and very thick.
    • Add the butter mixture and blend well.
    • Add the flour blend and mix well.
    • Add the chocolate chips and chopped nuts and mix with a spoon until evenly distributed.
    • Chill the dough in the freezer for 15 minutes.
    • Line a cookie sheet with parchment paper.
    • Using a small ice cream scoop, place the cookie dough 2″ apart on the baking sheet.
    • Bake for 17 to 20 minutes until the edges are set at 325° F.
    • Cool and store in an airtight container in the refrigerator until ready to eat.
    • Makes about 2 dozen cookies.