The Best Chocolate Chip Cookies You’ve Never Had Are Made From…Coffee Flour?!

One company is turning the waste generated by coffee production into a tasty and sustainable flour alternative.

February 24, 2017
A tower of cookies made with coffee flour
Matt Rainey

Each year, coffee production creates billions of pounds of waste when processors discard the fruit encompassing the coffee bean. To tackle this, Dan Belliveau invented Coffee Flour made from the dried pulp. It’s rich in antioxidants, fiber, and iron, and a dash of it adds an intoxicating cherry-like flavor to baked goods. Since the company began production in 2014, it’s prevented a whopping 38 million pounds of waste from heading to landfills.

(Sign up for our FREE newsletter to get clever kitchen tricks, gardening secrets, and more delivered straight to your inbox!)



9 ounces unbleached all-purpose flour (2 cups)
1½ ounces Coffee Flour (⅓ cup)
2 teaspoons kosher salt
1 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup dark brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
2 cups chocolate chips

1. In a bowl, combine flour, Coffee Flour, salt, and baking soda.

2. In a large bowl, combine butter, sugars, and vanilla; beat on medium-high with a hand mixer until smooth, 3 minutes. Add eggs; blend until just combined. Add flour mixture in 2 batches, beating on low until a dough forms. Add chocolate chips; blend until just incorporated. Cover and chill 30 minutes.

3. Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Roll dough into 1½-inch balls; place 2" apart on sheets. Bake until set, 13–14 minutes, rotating sheets once during baking. Cool on sheets 1 minute. Transfer to a rack to cool completely.