Brew the tea bags in 1/3 cup boiling water for 10 minutes to make a strong tea. Place oats in a mixing bowl and pour tea over oats. Stir in coconut oil and let oats soak for 30 minutes - most of the water will be absorbed.
Mash the banana in a small bowl and add to the oats, along with rose water and maple syrup.
Mix in almond meal and cacao nibs. The dough will be a bit wet but should hold together. Add a bit more almond meal if not.
Drop by the heaping tablespoon onto a nonstick cookie sheet and bake for 15 minutes. Bottoms should look caramelized. Let cool on cookie sheet for 10 minutes and then remove to a rack to cool completely. Store in a loosely covered container lined with paper towel. Enjoy within 3 days or freeze.