Cookies

Chewy Gingerbread Cookies

This delicious recipe for gingerbread cookies uses Teeccino Gingerbread to add that special something to a holiday staple. Enjoy with friends and family next to a cozy fire this holiday season!
Course Cookies
Cuisine American
Keyword gingerbead
Prep Time 1 hour
Cook Time 9 minutes
Total Time 1 hour 9 minutes
Servings 6 cookies
Calories 600kcal

Ingredients

  • 3 cups whole wheat pastry flour or Pamela's All Purpose Gluten-Free Flour
  • 3/4 cups palm sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp cloves
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter softened to room temperature
  • 3/4 cup molasses
  • 2 tbsp Teeccino Gingerbread brewed strong by using 2 tbsp Teeccino to 2 cups or 10 oz water in a drip coffee maker or french press (enjoy the remainder of Teeccino while you make your cookies!)
  • Decorations chopped apricots, almonds, walnuts, raisins, golden berries, goji berries, coconut, and any other dried fruits and nuts you enjoy.

Instructions

  • Using 2 knives or a fork, blend the flour, sugar, baking soda, spices and salt with the butter. Cut the butter into small pieces until the butter is thoroughly mixed into the dry ingredients. You can use your clean fingers to further crumble the butter while mixing it into the dry mix.
  • Using an electric mixer, blend the dry/butter mixture with the brewed Teeccino and molasses. The moisture should be thoroughly spread throughout the dough which will take a minute or so.
  • Make a ball out of the dough and cut it in half. Roll one half ¼ inch thick between 2 pieces of parchment paper. Leave the paper in place while you place the rolled dough onto a baking sheet.
  • Freeze the dough on the baking sheet for 15-20 minutes until firm. Or refrigerate for 2 hours.
  • Preheat the oven to 350º.
  • Place one dough sheet on the counter. Peel off the top parchment paper. Using a cookie cutter, cut out the gingerbread people or other shapes for your cookies.
  • Line a cookie sheet with parchment paper.
  • Using a metal spatula, place the cut out cookies onto the paper on the cookie sheet.
  • Repeat with the remaining dough, refreezing it as needed. Keep rolling out the dough scraps until they are all gone and the cookie sheet is full. Use a second sheet for the remaining dough.
  • Decorate the cookies with chopped fruits, nuts, candied ginger, coconut, etc. Have fun making your gingerbread people look different from one another!
  • Bake the cookies until an imprint with a finger is barely seen, approximately 8-9 minutes. Cool the cookies on the sheet for a couple of minutes and then use the metal spatula to place them on a wire rack or cool plate.
  • Store the gingerbread cookies in a tin or airtight container.
  • Eat the cookies while sipping a cup of Teeccino!

Nutrition

Calories: 600kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 587mg | Potassium: 852mg | Fiber: 7g | Sugar: 45g | Vitamin A: 700IU | Calcium: 127mg | Iron: 4mg
PRODUCTS USED

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
Cuisine American
Keyword fruity
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 61kcal

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.
  • Bake at 350 degrees for 15 minutes.

Notes

Recipe created by Kathy Upton, mother of one of our own Teeccino team members!

Nutrition

Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 57mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 85IU | Calcium: 6mg | Iron: 1mg

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
Cuisine Scottish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 133kcal

Ingredients

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

Nutrition

Calories: 133kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 18mg | Fiber: 1g | Sugar: 6g | Vitamin A: 236IU | Calcium: 13mg | Iron: 1mg

Teeccino Double Chocolate Chip Cookies

If chocolate is your hearts 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 Teeccino Mocha, 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
Cuisine American
Keyword chocolate, sweet
Prep Time 45 minutes
Cook Time 18 minutes
Chilling Time 15 minutes
Total Time 1 hour 18 minutes
Servings 24 cookies
Calories 312kcal

Ingredients

  • 3 tbsp Teeccino any chocolate flavor
  • 1/4 cup boiling water
  • 8 tbsp butter 1 stick of butter, unsalted
  • 1 1/2 cup dark chocolate 65% or bittersweet, chopped into small pieces. Use a good brand (organic preferably to get the best flavor).
  • 1/2 cup unbleached wheat flour or use a gluten-free blend from Bobs 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 chopped pecans
  • 1 1/4 cups chopped walnuts

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 liquid.
  • 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.

Nutrition

Calories: 312kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 78mg | Potassium: 147mg | Fiber: 3g | Sugar: 23g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg