Off Duty: Where I’m shopping for clothes these days...

Hey there! In today’s Off Duty, I’m sharing my new favorite cookie recipe that’s actually healthy, the Netflix show I’ve been obsessed with, and what the upcoming Chinese New Year means for you. 

New recipe: Vegan Spent Coffee Grounds Chocolate Chip Cookies. 🍪

Confession: I am not a great cook. In fact, I am a BAD cook. My kids will tell you I can deliver a baby in a snowstorm, but baking? That’s another story.

Still, every once in a while, even the culinary challenged get lucky. That’s how I stumbled onto my new obsession: Vegan Spent Coffee Grounds Chocolate Chip Cookies.

It started as a sustainability experiment. I kept tossing out my coffee grounds and was curious if I could do something with them. I did some research, and it turns out, “spent grounds” (that’s what baristas call them) are rich in antioxidants and dietary fiber. 

I wondered if they could be repurposed into something edible and, ideally, chocolate-adjacent. (Because… priorities.) I found a basic vegan recipe online, originally created by Bakinghermann, that used extra-virgin olive oil, miso paste, and dark chocolate. 

But of course, I had to make it a little more me. So I added a touch of protein powder, used soy milk for even more protein, and sprinkled some Maldon sea salt on top. The result? 

Soft, rich, faintly mocha-flavored cookies with a little crunch and a lot of smug satisfaction.

They’re indulgent but also hit that sweet spot for health. There’s fiber, antioxidants, and no dairy. They’re the kind of cookie that pairs perfectly with a lunchtime tea or coffee (meta, I know) and zero guilt. 

I’m still a terrible cook. But these? These are a win. 

Here’s the recipe:

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