This ridiculously tasty treat will make you think twice before throwing out your coffee grounds!

Our friends at Technical Vocational High School in Winnipeg, Manitoba, used their &BACK coffee grounds to create a deliciously sweet and salty cookie. A very special thanks to Jerome Castro, the Culinary Arts and Pastry Arts Instructor, and Livia Gloux for creating a Fair Trade community in their school at Tec Voc and sharing this amazing recipe. Enjoy!

Show us your finished goods! Tag &BACK on Instagram @andbackco for a chance to be featured.

Makes approximately 12 cookies.

Amount | Ingredient

4 oz or ½ cup – Butter

4 oz or ½ cup – Brown Sugar

4 oz or ½ cup – White Sugar

½ oz or 1 tbsp – Vanilla

2 oz or 2 medium eggs – Eggs

8 oz or 2 cups – All Purpose Flour

¾ tsp – Baking Soda

¾ tsp – Salt

1 1/2 oz or 1/3 cup – Chocolate Chips (Fairtrade)

1 oz or ¼ cup – Skor Bits

1 oz or ¼ cup – Potato Chips

1 oz or ¼ cup – Chopped Pretzels

1 oz or ¼ cup – &BACK Coffee Grounds (Fairtrade)

…but you can use any!

Instructions

1. Preheat oven to 375F

2. Cream butter and sugars, and mix well

3. Combine the eggs and the vanilla in a separate bowl

4. Add egg mixture to butter bowl one egg at a time

5. Fully mix and scrape down the sides bowl

6. Add flour, baking soda and salt to the above mixture, mix well

7. Add chocolate chips, Skor bits, potato chips, chopped pretzels, and coffee grounds, and mix until combined. Do not over-mix, you want some potato chips in large pieces.

8. Drop approx. 2 tbsp of cookie mixture onto a parchment-lined baking sheet

9. Bake for 8-10 minutes at 375F