When we make the infusion for Kooch Quench, the aroma that fills Fat and the Moon is mouthwatering. The particular combination of lavender, chamomile and calendula slowly infused in coconut oil smells just like freshly baked lavender cookies. This inspired one of our extra crafty Makers, Michelle, to use the Kooch Quench infusion in her white vegan white chocolate chip cookie recipe (a Nevada County Fair blue ribbon winner, we might add). This recipe will knock your socks off. 

Koochies never tasted so good. 

White Chocolate Chip Koochies

For infusion:

1 cup coconut oil

1 heaping tablespoon dried lavender

1 heaping tablespoon dried chamomile

1 heaping tablespoon dried calendula

Add herbs to the oil and infuse over low heat for a half hour, then strain. This oil can be used topically!

For the Koochies:

1 1/4 cup all purpose flour

1/2 teas baking soda

1/2 teas salt

2 tablespoons vegan butter

1/3 cup coconut oil infusion

1/4 cup granulated sugar

1 teas vanilla extract

1 package white chocolate chips

1 cup cashews (optional)

Preheat oven to 375

Combine dry ingredients. In a large bowl, use a mixer, beat together wet ingredients until light and creamy. Mix in flour mixture until well blended, then fold in white chocolate chips and cashews.

Drop down in rounded tablespoons on an ungreased cookie sheet, about 2 inches apart. Bake for 10-12 minutes. Makes a few dozen.