TeeChia Pumpkin Spice Energy Cookies

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 Pumpkin Spice.

TeeChia Pumpkin Spice Energy Cookies are an easy way to eat TeeChia if you’re out & about or need to catch an early bus, train or plane! Serve these cookies to your kids before they go “trick or treating” or for a filling snack to keep them from eating too much sugar!

Developed by Lys Gabrielle Poet with some inspiration from Caroline.



  • 3 eggs
  • 1 cup coconut oil (warm to make liquid)
  • 1 cup coconut sugar (for more sweetness, use 1/2 cup organic sugar and 1/2 cup coconut sugar)
  • 1/2 cup pumpkin puree (canned pumpkin works fine)
  • 6 tbsp Teeccino Pumpkin Spice  (follow the brewing directions)


  • 3 cups TeeChia Cranberry Apple
  • 2 1/2 cups gluten-free flour ( We recommend King Arthur 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
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 1/2 cup dried cranberries


  1. Cover the dried cranberries with hot water and let stand for 10 minutes. Drain.
  2. Brew a strong concentrate of Teeccino by using 6 tbsp to 4 cups water in a drip coffee maker or 20 oz  of water in a French press pot. Alternatively, brew 2 cups of brewed Teeccino in an espresso machine.
  3. Soak the 3 cups of TeeChia in the 2 cups of brewed Teeccino. Stir until all the liquid is evenly absorbed and let sit.
  4. Cream together the wet ingredients including eggs, oil (*if the coconut oil is solid, heat it until it becomes liquid), and sugar in a food processor or with a hand blender until smooth and buttery. Add the pumpkin puree and mix.
  5. Mix the soaked TeeChia into the wet mixture in the food processor or with the hand mixer until it is dispersed.
  6. Mix together the flour, baking powder, baking soda and spices in a large bowl and add  the wet mixture to them using a large spoon or the hand mixer at a low speed until the dough forms (do not overmix!).
  7. Add the drained cranberries into the dough by stirring with a spoon until incorporated.
  8. Grease one or more cookie sheets.
  9. Preheat the oven to 325°.
  10. Scoop the dough with a cookie scoop (#40) or large spoon that holds approximately 2 tbsp of dough (ice cream scoops work too). Flatten the dough balls with a fork or pat them into round balls. Spread 1 inch apart onto a greased baking sheet.
  11. Bake about 18 minutes until a knife or toothpick comes out clean.

Makes approximately 3 dozen large cookies

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