Yaupon Forgotten Native Cookies

“Forgotten cookies” are an American classic and a perfect vehicle for America’s “forgotten” tea. Yaupon is the only Native tea plant in North America. It isn’t bitter, it can be re-steeped more than once without a change in flavor, and it provides a gentle caffeine boost and increased focus without the jitteriness we sometimes get from coffee.

It’s also a versatile addition to baked goods and we discovered that forgotten cookies and our beloved forgotten tea are a match made in heaven! This quick, easy, gluten-free recipe is a must-try!

 

Organic Native Dark Roast Yaupon Tea Available For Purchase Here.

Forgotten Cookies with Yaupon Tea Recipe

Ingredients (2 Dozen Cookies)

2 Tbsp. organic roasted yaupon tea
2 large organic, free-range, egg whites at room temperature
1/2-3/4 cup organic sugar (I find 2/3 cup to be ideal, but go with your own sugar palate)
1 tsp. vanilla extract (or make your own!)
1 pinch fine sea salt
1 cup pecans, finely chopped
1/2 - 1 cup semisweet chocolate chips, mini chocolate chips, or finely chopped chocolate of choice

Directions

Preheat oven to 350℉.
Line two cookie sheets with aluminum foil greased with butter. This does wonderful things to the bottoms of the cookies. Alternatively, you can use a silicone baking mat or parchment paper.
Using a mortar and pestle or a coffee grinder, grind roasted yaupon leaves to a fine powder. Sift through a fine-mesh strainer to remove stems or larger particles. You should end up with about 1 rounded Tbsp. of tea powder. Set aside.
Put egg whites into metal, glass, or ceramic bowl or a stand mixer.
Using a hand mixer or a stand mixer with a whisk attachment beat the egg whites until very “foamy” but not yet forming peaks. While beating constantly, gradually add the sugar a tablespoon or two at a time. Whip to stiff peaks.
Thoroughly blend in the vanilla and salt.
Using a rubber spatula gently fold in the yaupon powder and then the nuts and chocolate.
Drop the batter by tablespoons (a #40 cookie scoop makes a good size) onto the prepared cookie sheets.
Put the cookie sheets in the preheated oven, close the door, and turn the oven off.
Leave the cookies in the oven for at least 10 hours; overnight is perfect.
Store cookies in an airtight container so they don’t absorb moisture from the air. Properly stored, they will hold on the counter for several days. They also freeze well and will keep for about 3 months.