Ingredients:
Wet Ingredients:
• 3 eggs
• 1 cup coconut oil (warm to make liquid)
• 1 cup coconut sugar (for more sweetness, use 1/2 cup organic sugar and 1/2 cup coconut sugar)
• 1/2 cup pumpkin puree (canned pumpkin works fine)
• 6 tbsp Teeccino Pumpkin Spice (follow the brewing directions)Dry Ingredients:
• 3 cups TeeChia Cinnamon Cranberry
• 2 1/2 cups gluten-free flour ( We recommend King Arthur 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
• 1/2 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 1/2 cup dried cranberries
Steps/Methods:
1. Cover the dried cranberries with hot water and let stand for 10 minutes. Drain.2. Brew a strong concentrate of Teeccino by using 6 tbsp to 4 cups water in a drip coffee maker or 20 oz of water in a French press pot. Alternatively, brew 2 cups of brewed Teeccino in an espresso machine.3. Soak the 3 cups of TeeChia in the 2 cups of brewed Teeccino. Stir until all the liquid is evenly absorbed and let sit.4. Cream together the wet ingredients including eggs, oil (*if the coconut oil is solid, heat it until it becomes liquid), and sugar in a food processor or with a hand blender until smooth and buttery. Add the pumpkin puree and mix.5. Mix the soaked TeeChia into the wet mixture in the food processor or with the hand mixer until it is dispersed.6. Mix together the flour, baking powder, baking soda and spices in a large bowl and add the wet mixture to them using a large spoon or the hand mixer at a low speed until the dough forms (do not overmix!).7. Add the drained cranberries into the dough by stirring with a spoon until incorporated.8. Grease one or more cookie sheets.9. Preheat the oven to 325°.10. Scoop the dough with a cookie scoop (#40) or large spoon that holds approximately 2 tbsp of dough (ice cream scoops work too). Flatten the dough balls with a fork or pat them into round balls. Spread 1 inch apart onto a greased baking sheet.11. Bake about 18 minutes until a knife or toothpick comes out clean.
Makes approximately 3 dozen large cookies
Additional Tips:
Wet Ingredients:
• 3 eggs
• 1 cup coconut oil (warm to make liquid)
• 1 cup coconut sugar (for more sweetness, use 1/2 cup organic sugar and 1/2 cup coconut sugar)
• 1/2 cup pumpkin puree (canned pumpkin works fine)
• 6 tbsp Teeccino Pumpkin Spice (follow the brewing directions)Dry Ingredients:
• 3 cups TeeChia Cinnamon Cranberry
• 2 1/2 cups gluten-free flour ( We recommend King Arthur 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
• 1/2 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 1/2 cup dried cranberries
