What’s better on sunny Winters afternoon than a nice cup of tea and a cookie?
In fact, they go so well together that I thought I’d combine the two into one recipe and see what happened.
The result was my rooibos coco-almond cookies!
Choosing a tea
What I love and excites me about this recipe (apart from it’s simplicity) is that you can create so many interesting flavours by using different teas. I choose rooibos because I love it’s refreshing, earthy and slightly fruity flavour, but you could use anything. Here are a few ideas:
- Matcha green tea
- Earl Grey
- Lemon Myrtle
Infusion or straight up leaves?
I thought about steeping the tea into the coconut oil to produce an infusion, but being the rather impatient lady I am, I quickly forgot about this whimsical idea and ground the rooibos leaves in a mortar and pestle. I think this gave the cookies a stronger rooibos flavour, which is just what you need with a mild tasting tea.
Rooibos Coco-Almond Cookies
Makes 18 cookies
- 1/2 cup desiccated coconut (unsweetened)
- 1 1/4 cup almond meal
- 1/4 cup of coconut oil (melted)
- 1 tsp vanilla essence
- 4 bags of rooibos tea (8grams)
- 2 Tbs honey
- Preheat oven to 150 degrees celsius. Line a baking tray with baking paper.
- Grind rooibos in a mortar and pestle for approximately two minutes. In a jug combine coconut oil with honey and vanilla essence and stir to combine.
- In a large bowl combine coconut oil mixture with other ingredients and mix well.
- Roll into balls (just over a tsp of mixture per ball) and flatten slightly on baking tray. Decorate with slivered almonds and coconut flakes.
- Bake for 20 mins or until golden brown. Store in a airtight container.