Already gluten free, these tea-infused cookies can also be made vegan and low-glycemic and are the perfect companion for an afternoon tea ceremony.
Ingredients
SERVINGS: 2½ Dozen
- 1 tablespoon Magic Hour Raspberry Earl Grey tea (plus more for a cup of tea)
- ¾ cup organic butter (or any vegan butter alternative), just softened
- 2 cups coconut sugar
- 2 eggs or egg replacement
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups almond flour
- 1 cup coconut flour
- 2 cups white chocolate chips
- 1 cup fresh raspberries
Preparation
Preheat oven to 350°F.
Use a coffee bean grinder or mortar and pestle to grind tea into fine powder.
Cream coconut sugar with butter. Add eggs, molasses and vanilla and mix until smooth.
Whisk dry ingredients in large mixing bowl. Don’t forget the tea!
Fold dry ingredients into creamed mixture until combined. Fold in white chocolate chips and fresh raspberries.
Form 1-inch balls of dough and place on parchment-lined baking sheet. Press down into disks.
Bake 15 minutes, or until the cookies are golden brown.
Remove from oven and cool on wire rack.
Enjoy with a cup of Raspberry Earl Grey!
