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.
- 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)
- 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
- 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.