Vegan Chocolate Pu•erh Cookies

30 minutes.

Makes 18 pieces..

• 2 tea bags Chocolate Pu•erh (3 for stronger flavor)
• 1/3 cup boiling water
• 2 cups all-purpose flour (can substitute 1 cup as whole wheat)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup raw sugar
• 1/2 cup canola oil
• 1/4 cup Earth Balance/non-dairy spread
• 1/2 tsp. vanilla extract
• 1 medium cucumber, shredded
• 1 clove garlic, finely chopped
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. toasted sesame oil
• Juice of 1 lime
• 1/3 cup chocolate chips (optional)

Preheat oven to 350 degrees. Bring water to a boil in a pot. Steep 1 tea bag for 10 minutes. Squeeze and remove. In medium bowl combine flour, baking powder, salt and contents of other tea bag/s. In a separate bowl, mix sugar non-dairy spread and oil. Add vanilla extract and 1/4 cup of tea. Add dry ingredients to wet and mix together until dough is slightly sticky. Add remainder of tea if dough is too crumbly. Place heaping scoop of dough using spoon onto baking pan, 1 inch apart. Push 1-2 chocolate chips into tops of each cookie. Bake for 12-15 minutes, or until bottoms turn a light golden brown. The cookies should appear slightly under-done, but will firm up after standing. In Good Health!