Makes about 16 cookies


  • 2 bags of unbrewed Tadin Organic Ginger Root Tea
  • 4 1/2 cups whole wheat pastry flour
  • 1/2 cup cacao powder
  • 1/2 tsp. allspice
  • 1/8 tsp. nutmeg
  • 2 tsp. Tadin Organic Cinnamon
  • 1/4 tsp. fine sea salt
  • 1 cup butter, softened
  • 1/4 cup coconut oil
  • 1 cup coconut sugar
  • 2 large eggs, cracked
  • 1 Tbsp. vanilla extract
  • 1 cup molasses
  • 1 cup chocolate glaze, garnish
  • 1/4 cup sprinkles, garnish


  1. Preheat the oven to 350 degrees Fahrenheit. Add the flour, tea, allspice, nutmeg, cinnamon, and salt to a large bowl; whisk; and set aside.
  2. Add the butter, coconut oil, and coconut sugar to a stand mixer or handheld mixer and cream for three minutes until fluffy. Add the eggs, molasses, and vanilla extract and beat for one more minute.
  3. Add the dry ingredients slowly and until just combined using a paddle attachment or mixing by hand. Divide the dough into two discs and wrap them separately. Chill the dough for at least four hours or overnight.
  4. Roll out the cookie dough with a rolling pin to 1-inch thick on a large parchment-lined sheet, to avoid sticking to the counter. Cut with a pig cookie cutter. Repeat this process with the rest of the dough, chilling as needed.
  5. Place the cookies two inches apart on a parchment-lined rimmed baking sheet. If you are garnishing with coarse sugar, brush with the egg wash and then sprinkle the sugar on top.
  6. Bake the cookies for 10 to 12 minutes, until puffy and cooked through. Note: They will be soft, so let them cool on a baking rack for 20 to 30 minutes before handling. Garnish with chocolate frosting and sprinkles.

Note: Serve warm with a cup of Organic Ginger Root tea and enjoy!