Tea Cookies

I was looking for a recipe for coconut flour cookies so I could bake something gluten free.  Hubby and I visit a friend of ours in Fort Collins semi-regularly and his children can't have wheat or dairy.
I wanted to bring them cookies this time so I found a recipe after discovering that coconut flour does not behave like grain flour (something I should have figured out before trying to make stuff with it).
I modified it a little because I didn't have any coconut milk, and I have some weird hangup concerning stevia.
Here is the recipe:

Dry Ingredients

• 3/4 cup coconut flour
• 1/4 teaspoon Sea Salt

Mix well, set aside.
Wet Ingredients

• 1/2 cup melted butter
• 1 cup Tetley tea (or black tea)
• 6 eggs, preferably free range and organic
• 1 Tablespoon vanilla extract
• 1/2 cup brown sugar
• Chocolate chips to taste

Turn on oven to 350 degrees.
In a mixer, whip the 6 eggs thoroughly. Add tea and mix well. Add butter.  Add dry ingredients and mix on lower speed until smooth.  If dough is too liquid-y, add more flour one tablespoon at a time, you should only need two - the dough will not be as thick as regular cookie dough.  Fold in chocolate chips with spatula.

When I make these, they do not spread.  They keep the lovely shape of the dropper I've got, making fun little dome cookies.
I also make a half recipe because I don't want to use all 6 eggs at once.
3/4 of a cup is 180ml give or take, so you'll only need 90ml of flour.  I have a measuring cup set we got for a wedding gift that has weird sizes to it and I use the first two which I think are 1/8 and 1/4 cup measurements to get the 90ml.
As for the vanilla, I just pour a bit in the batter (I usually don't measure my vanilla extract when I'm baking).
The dough (before adding the chocolate chips and after the extra tablespoon of flour) is kind of spongy.  I can't really think of how to explain it.

Next time I bake these I'm going to try using coffee instead of tea.  It should be interesting.

I hope you all are having a great Memorial Day!