Description
Beautiful and creative vegan cookies that combine the elegant flavors of earl grey tea with edible flowers, perfect for special occasions and tea parties.
Ingredients
Scale
- 1 cup Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
- 1/4 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup agave syrup or maple syrup
- 1/4 teaspoon earl grey tea
- scant 1/8 teaspoon almond extract
- 1 cup white granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1 drop vegetable oil
- 1/8 teaspoon lemon oil, optional
- 15–20 small dried edible flowers and leaves
Instructions
- Combine gluten-free flour and almond flour in a large bowl.
- Add melted coconut oil, agave syrup, earl grey tea, and almond extract. Stir until combined.
- Form the mixture into a dough and refrigerate for about 30 minutes.
- Heat granulated sugar, light corn syrup, and water in a saucepan over medium heat until dissolved.
- Add a drop of vegetable oil and lemon oil (if using) to the sugar mixture and mix well.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled cookie dough on a lightly floured surface to about 1/4-inch thick.
- Cut out your desired shapes and use a smaller cutter for windows in the center.
- Place cookie shapes on a baking sheet lined with parchment paper.
- Spoon the sugar mixture into the cut-out shapes.
- Decorate with dried edible flowers on top if desired.
- Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
- Let the cookies cool on a wire rack.
Notes
Chill the dough well to prevent spreading. Do not overfill the cut-out areas with the sugar mixture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Earl Grey cookies, floral cookies, vegan dessert, gluten-free cookies