These cookies are made with hojicha a Japanese tea. The green tea is roasted so it has a slightly earthy aroma so goes well with spices in this cookie recipe.
Put on your oven to warm ( moderate temperature)
Lay a sheet of parchment paper on a large baking sheet you may need two if your baking sheets are small.
First use one heaped teaspoon of hojicha tea and steep in one cup of hot water for a few minutes and then drain off the tea leaves so you are left with the liquid. You will need 1/3 of a cup to start and then you will need to add the rest as needed .
In a bowl add 2 cups of chickpea flour ( if you cannot use chickpea flour for health reasons then try soybean flour or buckwheat however this may give the cookies a different flavour )
Then to the flour add 2 teaspoons of baking powder,and two teaspoons of cinnamon and a little Himalayan pink salt .
In another bowl add 1 cup of coconut palm sugar,1/2 cup of coconut oil and the 1/3 cup of hojicha tea.
Mix the wet mixture into the dry half way through mixing add 1/2 cup of vegan chocolate chips .
Carry on mixing and start to add gradually the remaining tea until you get a nice dough but not too wet. Form into a ball and place in the freezer for about 5 mins so it’s easy to work with.
Take your dough out of the freezer and scoop heaped tablespoons of the dough and roll into balls . Place the balls on your baking sheet give them some space between and flatten each one with the palm of your hand ( don’t flatten to thin as you want a nice fudge type cookie ).
Do this until all your dough has been used up and place in the oven for 15-20 min.
Leave your cookies to cool. They last well in an airtight container for up to a week or you can freeze some of them.
They are a soft type cookie and are not all that crunchy but are also perfect for making ice cream cookie sandwiches.
If you want why not try chai tea or rooibos tea as an alternative to the hojicha. You could add nuts like pecan instead of chocolate chips.
Enjoy maybe with a nice coffee as a snack .