Sometimes when I decide to create something in the kitchen, I just get a burst of inspiration, an intense craving, or a memory of the time I was eating a certain food.
These tea cookies were a combination of those three things. I first had tea cookies as a kid. I remember my grandma, who was, and still is, an avid tea drinker, would buy shortbread style tea cookies and we would share an afternoon tea together. At a young age, I didn’t even really like the taste of tea, but I thought it was fun dunking a cookie into any type of liquid. It wasn’t really about the tea or the cookies for me. It was the unique experience my grandma created for me. I felt like royalty drinking tea and tea cookies in the afternoon with cute tea cups and tins of cookies.
So, one day, I was thinking about my gram and all of a sudden, I screamed out loud, “OMG, I NEED TO MAKE TEA COOKIES!”
After some trial and error, I made these gluten-free Earl Grey tea cookies. However, you can create calming chamomile cookies, lavender cookies, or even green tea cookies. Choose your own adventure and create the tea cookies of your dreams by simply swapping out the tea.
Earl Grey Tea Cookies
2 cups flour (I used cup-for-cup gluten-free flour)
2 tbsp Earl Grey tea (can use chamomile, green, or your favorite loose leaf tea)
Pinch of salt
1 cup coconut oil
½ cup honey
½ tsp pure vanilla extract
Lemon zest of a whole lemon
- Preheat oven to 350˚F.
- In a large bowl, combine dry ingredients and mix.
- Add in liquid ingredients and mix until a ball starts to form.
- Refrigerate for 15 minutes.
- Roll and cut cookies in your favorite shape.
- Bake 10-12 minutes or until the bottom is golden brown.
- Let cool completely before serving.
- Dunk in your favorite tea or enjoy!