Skinny-Snap Cookies | Organic Skinny Natural Tea

Dry Ingredients

• 1 ½ cups almond flour

• ½ cup whole wheat flour (or oat flour for gluten-free)

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

Wet Ingredients

• ¼ cup coconut oil, melted

• ¼ cup pure maple syrup (or honey)

• 2 tablespoons molasses

• ¼ cup strained and cooled tea infusion

• 1 ½ teaspoons vanilla extract

1. Make the Tea Infusion
Steep 1 tablespoon of Organic Skinny Natural Tea in ¼ cup of near-boiling water for 10 minutes. Strain and let the tea cool completely.

 2. Preheat Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.

3. Mix Dry Ingredients
In a medium bowl, whisk together almond flour, whole wheat (or oat) flour, baking soda, salt, ginger, cinnamon, and cloves. 

4. Mix Wet Ingredients
In a large bowl, whisk together the melted coconut oil, maple syrup, molasses, cooled tea infusion, and vanilla extract until well combined.

5. Combine Ingredients
Gradually mix the dry ingredients into the wet until a sticky dough forms. If the dough feels too soft to roll, refrigerate for 15–30 minutes.

6. Shape Cookies
Scoop out about 1 tablespoon of dough per cookie, roll into balls, and gently flatten. If desired, roll each ball in coconut sugar for a sparkly finish.

7. Bake
Place cookies on the prepared baking sheet and bake for 10–12 minutes, or until edges are set and lightly browned. Let cool before serving. For extra indulgence, drizzle with a touch of honey.