If nothing else, I am the poster child for the short-attention-span afflicted, the easily distracted among us. The human equivalent of Dug the Dog from the movie Up. ("SQUIRREL!") Just let something shiny catch my eye and I'm toast. So it's no surprise that when I should have been looking through emails from my freelance clients last week, a missive from Nuts.com caught my eye instead and it was, "Work? What is this work you speak of?" This particular email featured, among other tempting treats, coffee flour. Coffee flour? Like, flour from coffee? Tell me more! And off I went to investigate further. Of course, it probably goes without saying that I bought some, because that's what I do. I'm a marketer's dream.
- It's ground from the discarded fruit left over after coffee beans are harvested. So it's waste-free, eco-friendly and economically beneficial, creating sustainable jobs and new revenue streams.
- It's high in fiber, protein and anti-oxidants, rich in potassium and iron… AND it's gluten-free.*
- It doesn't actually taste like coffee (really!) Rather, it's described as having "a unique, smooth flavor, reminiscent of tea with floral or citrus notes." (I thought it had a caramel-y taste but that could have been the cappuccino chip factor.)
- It has a small amount of caffeine, equal to the amount you'd find in dark chocolate. Cookies instead of a cuppa for that early morning jolt? Okay!
- It can be substituted for all-purpose or gluten-free flour, but because it's so high in fiber, the recommendation is to substitute no more than 30%.
Since I'd only bought a small amount (to start), I didn't want to waste any winging it, so I tried one of the very few recipes I found online, this one from coffeeflour.com. (It originally called for chocolate chips but I thought cappuccino chips would pair nicely, and psychologically at least, boost the overall coffee-ness.) The resulting cookie is dotted with chips, thin but chewy and not overwhelmingly sweet—just the way I like 'em. (The official Shaggy Dough Taste Testing Team had only one holdout but he caved on the second try so it was a unanimous "YAY!") The only downside is that the recipe says the dough requires a long rest in the fridge but I think the recommended time can be cut considerably (see Notes) for those of us who have the patience of a 3-year-old.
Needless to say, I was very happy with my first toe-dip into the coffee flour pond and my tiny brain is now working overtime thinking how I can use again. As I said, there are very few recipes out there developed specifically with coffee flour in mind, but given the recommendations for substituting it for flour, you should be able to adapt most existing recipes and the possibilities are really limited only by your imagination. I'm thinking bread, crackers, pastries, a morning coffee flour muffin with my morning coffee…
Coffee Flour. It's definitely worth checking out. It's good for sustainability, good for the environment, for jobs and the economic growth, good for your health. Oh yeah, and it tastes good too.
Coffee Flour Cappuccino Chip Cookies
Makes about 3 dozen cookies
- 261g (2 cup) all purpose flour
- 44g (1/3 cup) CoffeeFlour®
- 4g (1 tsp.) baking soda
- 226g (2 sticks) unsalted butter, room temperature
- 220g (1 cup) dark brown sugar, firmly packed
- 100g (1/2 cup) white sugar
- 8g (1 tbps.) kosher salt (more or less to taste)
- 2 large eggs, room temperature
- 15ml (1 tbsp.) vanilla
- 272g (2 cup) cappuccino chips
- In a medium bowl, combine the flour, coffee flour and baking soda. Whisk together and set aside..
- In a small bowl whisk together the eggs and vanilla and set aside.
- In a large bowl or the bowl of a stand mixer, cream butter and sugars together on medium/high speed until light and fluffy.
- On low speed, add eggs and vanilla to the creamed butter and sugar, scraping the bowl as needed until fully incorporated.
- Add the dry ingredients in two additions scraping the bowl as needed.
- Add in the cappuccino chips and stir until combined.
- Cover and allow to set at least 8 hours or overnight. (*see notes)
- Preheat oven to 325°F. Line two baking sheets with parchment or silicone baking mats.
- Using a medium cookie scoop or heaping tablespoon, drop the dough onto the cookie sheets, leaving at least 2" between. These will spread quite a bit.
- Bake for 15-20 minutes, rotate sheets midway through for even baking, until the cookies are set. Be careful not to overbake.
- Remove the cookie sheets from the oven, let sit for about 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container.
Recipe source: coffeeflour.com
*About #9 up there, resting the dough. I ASSUMED that this instruction meant to cover and REFRIGERATE for at least 8 hours, although it doesn't actually say refrigerate. I can't see leaving a dough full of butter and eggs to rest for that long unrefrigerated though, especially in summer. So I covered and refrigerated and at the bottom end of the resting time, I had a rock hard dough that I had to let sit a bit because it was nearly unscoopable. I'm not quite sure why it needs to chill for such a long time and when I make them again, I'll play it by ear. The dough is fairly soft and it does spread a lot during baking but I think if you chill it just long enough to firm it up, a couple of hours maybe, it should be fine.
I tried both parchment and silicone mats when I baked these and the mats definitely won out over the parchment. The first batch, which was baked on parchment, stuck a bit but the remaining batches baked on the mats came off cleanly.
Captain Obvious insists I mention that the whole gluten-free benefit of coffee flour is negated once you add in anything like all-purpose flour that has gluten. I know you know that because, duh… but we're just covering our keisters here.
Unsolicited endorsement: I love love love nuts.com. They have a great selection, all kinds of weird stuff, incredible customer service (more than once I've placed an order only to get an email 20 minutes later telling me it's already shipped), and the cutest damned packaging on the planet. If you don't crack a smile when you get your order, there's something wrong with you.
As always, I only mention or link to products and/or companies that I use and recommend. I'm not compensated or sponsored in any way and none of my links are affiliates.