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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 16 |
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I have modified it to fit my dietary needs! Ingredients:
1 cup coconut oil |
4 tablespoons loose leaf chai tea |
1 1/2 cups brown sugar |
2/3 cup unsweetened dried shredded coconut |
1/3 teaspoon stevia |
2 eggs |
1 teaspoon vanilla |
2 1/2 cups rolled oats |
1 3/4 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup chocolate chips |
Directions:
1. In a sauce pan, over medium heat, combine coconut oil with loose leaf tea. Let the oil and chai tea mingle under a low simmer for 10 minutes.
2. Now drain the chai from your oil using either a french press coffee machine, a tea strainer or coffee filter.
3. Let your chai infused oil sit until it becomes solid again – do this at room temperature and do not put back into the fridge to fasten this process.
4. While the oil is going back to a solid form, prep your other ingredients.
5. Once the oil has become solid again, whip the oil, shredded coconut and sugars together for two minutes, followed by the eggs and vanilla.
6. Add your dry ingredients and mix until well combined.
7. Preheat your oven to 375°F Line a cookie sheet with parchment paper, scoop out your cookies and bake for 12 minutes. Take them out of the oven, let them sit for six minutes until transferring to a cooling rack.
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