Scientifically Sweet: Dark Chocolate Cherry Coffee Oat Cookies

Sunday, May 12, 2019

Dark Chocolate Cherry Coffee Oat Cookies

Sometimes we need a serious cookie.

Chocolate chips are King. That's no doubt. And for the most part I default to making Chocolate Chip Cookies on the best majority of occasions.

But once in a while change is good, and in fact change is necessary to challenge ourselves and make ourselves realize that we can handle different, and we might just be surprised by how much we like different! Now I might be talking about life and not just cookies here, but what's life without cookies anyway?

These cookies are definitely different with ingredients I might not always use in the same place but when they come together... oh WOW. I think I found my new favourite cookie.

Let's look at what we've got:
- coffee
- cacao nibs
- rolled oats
- dried cherries
- pecans
- teff flour
- dark chocolate (pink metallic dust is optional ;)

It's a lot of ingredients, but they way each and everyone of them played so well together amazed me.

The tart cherries and dark chocolate was an obvious combo (and one that I love and use in many recipes), but when combined with coffee it was elevated higher.

Teff flour took that to another level with its nuttiness complementing the coffee notes, then finally the pecans enhancing the nuttiness further.

I loved everything about these and I hope you try them out too, at least for the teff, oat, coffee and chocolate combo!

Teff flour really added an interesting flavour and delicate texture to these cookies but you could indeed replace it with all-purpose flour if you don't have access to it.

Change it up this week.

Make these cookies and tell me what you think!


Dark Chocolate Cherry Coffee Oat Cookies
makes 18-20 cookies

½ cup (113g) unsalted butter, at room temperature
½ cup (110g) packed brown sugar
¼ cup (50g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
½ cup (71g) all-purpose flour
½ cup (60g) teff flour
½ tsp baking soda
½ tsp salt
½ tsp espresso powder
2/3 cups (75g) large flake rolled oats
¼ cup (25g) cacao nibs
½ cup (60g) chopped pecans
½ cup (70g) dried tart cherries, chopped
½ cup (85g) dark chocolate chunks

In a large mixing bowl, beat together butter and both sugars using a wide rubber spatula until somewhat light and fluffy. Beat in egg until well combined. Stir in vanilla extract.

In a separate bowl, combine flours, baking soda, salt and espresso powder and whisk to blend evenly. Add flour mixture to the butter mixture and stir until just combined. Fold through rolled oats, cacao nibs, pecans, cherries and chocolate chips. Cover and refrigerate dough for 30 minutes.

Meanwhile, preheat your oven to 350°F. Line two large baking trays with parchment paper.

When ready to bake, scoop about 2 tablespoon portions of dough onto prepared baking trays spacing them 2 inches apart. Flatten and bake for 10-12 minutes or until golden brown. Transfer pan to a wire rack and let cookies set for 3 minutes before transferring individually to a wire rack to finish cooling.
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