So cookies. I didn’t come up with this tea bag cookie idea, the kitchn did a feature on them a while back and I’ve been making them each spring since. This year, I decided to go with a vegan green tea cookie.
The dough for this cookie is a simple coconut oil shortbread, similar to my chocolate shortbread cookies but instead of chocolate, we add matcha powder. Matcha is Japanese green tea powder, here’s where you can find food grade matcha online.vegan green tea cookies | boardsandknives.com
These cookies have a unique flavor – coconut oil shortbread is buttery and decadent, the matcha tastes earthy and mild. Combined with the chocolate… Well, I don’t need to tell you how good chocolate is on pretty much everything.
These tea cookies are also significant because I quit drinking coffee! I’ve been cold turkey, no coffee for about three weeks now. Not trying to get all TMI on you, but as you vegans know, plant-based diets really put our digestive systems to work, and I was struggling to keep up my coffee addiction without feeling terrible. So I just stopped completely, and replaced my morning coffee with one cup of tea. Feels much better!
If you know how to roll out dough, cut with a knife and tie a knot then you can make these cookies. They might look challenging, but I promise you, they are not, with a few tips:
HANDLING THE DOUGH
Coconut oil cookie dough is fairly easy to work with as long as you understand how coconut oil reacts to hot and cold. If the dough is too soft, chill it in the fridge for a few minutes. Too hard, and you’ll have to leave it on the counter for a while. I think it’s easier to roll out when it’s on the soft side, as long as plenty of flour is on the work surface, your hands, and the rolling pin.
CUTTING THE DOUGH
Cutting a tea bag shape can really be up to your artistic interpretation. If you want perfectly uniform cookies, I suggest making a template out of paper or cardboard, then laying that over the rolled out dough and using a paring knife to cut around the template. If you’re like me, and you prefer to just dive in, first cut the edges of the dough to make a clean rectangle. Then, cut long strips, about the width of a tea bag, 2 inches or so. Then cut rectangles out of the strips, about 3 inches tall. Then simply snip of two top corners of the rectangle to complete the general shape. Transfer each cookie to parchment-lined baking sheets at this point. They can be fairly close together as this dough does not spread much. To make the hole, I used a plastic drinking straw. Skewers, or any other implement close to the diameter of a straw will work, toothpicks are too small. At this point the cookies can be baked at 350, for about 10 to 12 minutes.
DIPPING THE COOKIES
Melt about 3/4 cup of vegan chocolate chips in a double boiler. Simply swipe the cooled cookies through the melted chocolate, coating the front bottom half of the cookie. Place them back onto the parchment paper and chill the cookies to set the chocolate. I like to put the cookies in the freezer at this point to speed up the process.
TAGS AND STRINGS
For these cookies I went a little fancy and did a Boards&Knives logo tag that I printed from the computer, but usually I just cut small squares of regular paper and hand draw a little heart or saying in pencil. For the string, I used embroidery floss, but any thread or string small enough to fit through the hole will work. Thread a string about 7″ to 8″ long through the hole in the cookie and tie a simple knot. Cut a small piece of paper, about 1″ by 2″, fold it in half over the knotted end, and staple it in place. Double-sided tape can also be used.
That’s all there is to it! Keep these cookies chilled until ready to serve.