Vegan Green Tea Cookies
all purpose flour
in a solid state
Use a whisk to beat the coconut oil until it is smooth and fluffy. If your coconut oil is too hot, chill it in the fridge for a few minutes, then whisk.
Add sugar, vanilla and water and whisk once more.
Add dry ingredients and mix with a wooden spoon.
Turn cookie dough out onto a large sheet of plastic wrap.
Wrap the dough tightly and chill for about 1 hour.
Preheat oven to 350 degrees.
Roll out dough to a thickness of about ¼ of an inch using a rolling pin and plenty of flour on your work surface and pin.
Cut the cookies first into rectangles using a small knife.
Cut the two top corners of each cookie to form the tea bag shape.
Place the cookies on parchment-lined baking sheets.
Use a straw or wooden skewer to punch holes into the tops of each cookie.
Bake on a parchment-lined baking sheet at 350 for 10 to 12 minutes, or until just golden on the edges.
Let cookies cool completely before coating in chocolate.
Melt chocolate chips in a double boiler on the stove, stirring frequently.
Dip each cookie into the chocolate and set aside on a wire rack or parchment paper to cool.
Let chocolate set completely in the refrigerator, about an hour.
String cookies with embroidery floss or other cotton thread, tie a knot, wrap a small paper tag around the knot and staple or tape in place.