For all of my health woes, I'm thankful to have somehow acquired too much yeast in my system. Why in God's name, you ask? Well, I'm grateful for the introduction to so many yummy coconut products because as Johnny says, I am "coconutty." While progressing slowly health-wise, I've truly enjoyed coconut cream, coconut milk, dried coconut, coconut oil, and coconut flour. And God knows I love tea. So I'm happy to share my favorite yeast-free dessert thus far:
Coconut Flour Chai Cookies
1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon (in my opinion, you should always use extra cinnamon)
1/2 cup Sweet-n-Natural
3/4 cup coconut oil
2 black chai tea bags steeped in 1/2 cup boiling water, cooled (today, I used Tazo organic chai)
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia
Preheat oven to 350 degrees.
Mix dry ingredients together and set aside. In a separate bowl mix coconut oil, chai tea, eggs, vanilla, and stevia. Blend in the dry ingredients. Drop by tablespoonfuls onto a cookie sheet lined with parchment paper (or greased with coconut oil).
Bake in the preheated oven for 12-15 minutes. Cool for 5 minutes before transferring to a plate. Best kept in the fridge.
* I recommend serving these alongside a cup of tea such as Yogi chai redbush or a nice Assam. Really any good tea will do. Now I'm off to do some menu-planning via Super Natural Cooking. I'm thinking Muhammara-Slathered Kabobs, Crema de Guacamole, or Chunky Lentil Soup....
P.S. ~ If you like these chai cookies, take a peek at Christine's Nutty Coconut Cookie recipe. I need to bake those ASAP, too.