** Tea cookies v 2.0

Simple cookies like this are a basic comfort food in my opinion. These are full of amazing goodness, so you can enjoy them not only to sooth your rumpled soul but also to fuel your beautiful body. Some of my favourite ingredients for cookies and cakes these days are chickpea flour and sunflower seed flour. A perfect nut-free combo that can go to school with you, or stay home with all the cool vegans.

This are great. Simple, tasty, and good for you. Make the dough ahead. The longer they sit in the fridge, the easier it will be to work with.


It's really important not to try to roll them out the way you would a traditional cookie dough. You will find it much easier to work with if you are rolling the dough on either a piece of parchment or a silicone mat. Cover the dough with a piece of parchment so the dough doesn't stick to your rolling pin.

equipment needed:
grinder (for chia seeds and sunflower seeds)
silicone mats
baking sheets
parchment paper and rolling pin
bowl
measuring spoons
measuring cups
cookie cutters


ingredients:

1 cup coconut sugar
1/4 cup date sugar
1 1/2 cup chickpea flour
1/2 cup ground sunflower seeds
1/2 cup tapioca starch
1/4 cup ground chia
1/2 cup coconut flour

1 tsp ground vanilla bean
1/2 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar
1 tsp ceylon cinnamon

1/4 cup coconut oil
1/2 cup warm water
2 tbsp vanilla extract



1. combine dry ingredients
2. combine the hot water and coconut oil in a measuring cup to let the oil melt
3.  add the lemon juice, vanilla extract, and water
4. make this into a beautiful dough, wrap it in parchment, put it in an airtight container and let it chill for a few hours. This will make the dough come together beautifully, too, and will be much easier to roll out and to work with. Maybe 4 hours? Or overnight? If you try to work with it right away, it will probably be too sticky and tricky.

roll on a silicone matt using a sheet of parchment on top of the dough
cut with cookie cutters
bake at 345 for 20-25 minutes