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This velvety infusion combines black Pu∙erh tea and organic cocoa. Accented by sweet orange peel, this decadent blend is rounded off with nutmeg and cinnamon for a spicy finish.
These old-growth rare pu-erh trees are communally owned by the local villagers who pick them for their livelihood. This ensures that the people continue to thrive for generations to come.
Preparation Time: 30 minutes
Makes 18 pieces.
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 bags. 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!
