Christmas Tea Cookies
Grain Free, Paleo Christmas Tea Cookies
Ingredients
- 2 Cups Almond Flour (Bobs Red Mill)
- ¼ Cup Coconut Flour (Bobs Red Mill)
- ¼ Cup Arrowroot Flour (Bobs Red Mill)
- ¼ Cup Coconut Sugar
- 1 Teaspoon Cinnamon
- 2 Tea Bags Dark Chocolate Blend Tea (Mighty Leaf)
- pinch Pink Himalayan Salt
- ¼ Cup Vegan Butter (Miyoko's Kitchen)
- 1 Egg
- 1 Tablespoon Date Syrup
Instructions
To Make the Cookie Dough
- Pour the tea in a coffee grinder to turn the tea into a fine powder. Set aside
- Place the almond, coconut, arrowroot flours and the coconut sugar, cinnamon, tea powered, cinnamon, salt in a food processor and pulse a few times to mix.
- Add in the vegan butter and process until it resembles fine crumbs.
- while the processor is running pour in the egg and it will start to turn into a dough.
- Add in the date syrup to fully bind the dough.
- Place the cookie dough in a one gallon ziplock bag and zip it closed. Press the dough out to the edges of the bag and place in the refrigerator for an hour to rest.
Baking Instructions
- Pre-heat oven to 325 Degrees and line 2 cookie sheets
- Rolling out grain free dough is quite different from regular dough. Idealy use a large silpat to use as a base.
- Cover the silpat with cling wrap and take out the dough from the refrigerator and cut it out of the ziplock bag. Place the dough on top of the cling wrap.
- Cover the dough with another peiece of cling wrap and then use a rolling pin to roll out the dough to a ¼ of an inch. Use various cookie cutters to cut out your shapes. Keep cutting until you use up all the dough. If the dough starts to get really soft place in the freezer for about 5 minutes to make it easier to handle again.
- Place on a lined cookie sheet and bake for 7-9 minutes. The edges should just start to get brown. Take out and cool on the sheet for about 5 minutes and then transfer to a cookie rack to fully cool down.
- You can frost or leave them naked to fully appreciate the taste of the tea in the cookies.Enjoy!