I had an idea for a cookie that wasn't quite a cookie as we know it. These are the first take of this idea, featuring an oatmeal macaroon rolled in freshly ground coffee beans.
My idea was for a lighter cookie in texture that was still chewy, something a little off the beaten path. I've also been thinking about a cookie rolled in ground coffee beans, so I decided to add that component to these cookies as well.
For flavor, I toasted the oats until they smelled oaty. Yeah, I didn't time it. Then I processed them until the flakes were broken up, some pieces were large, others powdery, but mostly none were whole. I then briefly whisked egg whites with sugar, salt, and vanilla extract and stirred in the oats. The mixture was a bit sticky, though it probably would have been easier to form than after the dough had chilled overnight, probably just a 30 minute chill would have sufficed. The dough wasn't that difficult to shape, though I found that after you formed the cookie ball, I needed to lightly wet my fingers and moisten the cookie dough to get it to stay together and so the coffee bean-sugar coating would stick. My main concern was that the cookies would fall apart after baking, but it didn't.
How did I like them? I thought they were surprisingly good. I wasn't quite sure if the idea would be better than the actual production, so I was pleased when everyone else also thought they tasted good. The chewiness was definitely the best part of the cookies. The coffee bean coating was delicious, though it didn't pack quite the caffeinated experience I was hoping to taste.
These definitely are a work in progress, but so far so good!
Recipe after the jump.
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Recipe by Christina Provo
Makes around 2 dozen
3 cups whole oats, toasted, then pulverized to a coarse powder
3/4 cup granulated sugar
3 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1/4 cup whole coffee beans
1 1/2 tablespoons sugar
- In a large bowl, whisk together egg whites, sugar, vanilla extract, and salt until frothy. Stir in oat powder and stir until mixed. Refrigerate for 1 hour, or overnight.
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Grind the coffee beans, 2 tablespoons at a time, for 6 seconds. Repeat with remaining coffee beans, then mix in a pie plate (or other shallow container) with the sugar. Add half back to the coffee grinder and grind for another 5 seconds; repeat with remaining coffee-sugar mixture.
- Place a small bowl filled with water next to the baking sheet. Form and pack 1 tablespoon of the cookie dough, then using moistened fingertips moisten the dough, packing gently with your palm. Roll in the ground coffee and place on the baking sheet about 1 inch apart. Repeat until all dough has been used. Using the bottom of a glass, flatten cookies slightly into disks. If they break about at the edges, gently press back together.
- Place sheet on the middle rack and bake for 9-10 minutes. Let cool on sheet for about a minute, then remove to cooling rack.