Preheat oven to 350ºF and line a baking sheet with parchment paper. Combine peanut butter, coconut sugar, egg, baking powder, and English Breakfast tea crystals in a medium bowl. Stir until egg is thoroughly incorporated. Fold in chocolate chips.
Scoop 12 mounds of dough onto baking sheet and freeze for 10 minutes to firm dough.
Bake 16-20 minutes, until edges are golden brown. Cool on baking sheet 10 minutes. Transfer cookies to wire cooling racks and cool 10 minutes longer.