Rooibos Spice Tea Cookies

This recipe is provided for inspiration only and may not account for individual allergies or dietary needs. Please adjust the ingredients to suit your personal requirements, and consult a licensed healthcare practitioner before making any significant changes to your diet that could affect your wellbeing.

Rooibos Spice Tea Cookies

Makes 12 cookies | Prep time: approx. 30 mins.

Ingredients

¾ cup teff flour

1½ cups rolled oats

3 tbsp coconut sugar

3 dates, finely chopped or mashed

1½ tbsp chia seeds

1 tbsp ground flaxseed

½ tsp cinnamon

¼ tsp cardamom

¼ tsp salt

Wet Ingredients

2 tbsp tahini

4 tbsp melted ghee

8 - 9 tbsp warm rooibos tea

To Make

Mix the chia seeds and ground flaxseed with 7 tbsp warm rooibos tea in a small bowl. Let sit for 5 minutes until thick and gelled.

In a large bowl, mix the dry ingredients; teff flour, rolled oats, coconut sugar, chopped dates, cinnamon, cardamom, and salt.

Stir the tahini and melted ghee into the dry ingredients until evenly mixed.

Add the chia-flax gel and mix until a dough forms.

If the dough feels dry or crumbly, add 1-2 tbsp additional warm rooibos tea, one tablespoon at a time, mixing well after each addition, until the dough is soft and holds together.

Let the dough rest for 10 minutes.

Scoop 1½ tbsp portions, place on a lined baking sheet and gently flatten.

Bake at 175°C / 350°F for 15-20 minutes, until set and lightly golden underneath.

Let the cookies cool completely on the tray; they will firm up as they cool.

Tip & Notes

You may substitute 2 tbsp almond butter for the tahini. Almond butter is more drying, so mix with a little extra rooibos tea to thin the butter to more of a tahini consistency and offset some of the dryness.