Earl Grey Creme Chocolate Chunk Shortbread Cookies
Vegan + Paleo Earl Grey Creme Infused Cookies filled with chunks of chocolate with more chocolate drizzles on top.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 15 Cookies
Cookies
- 3 Tablespoon Water
- 1 Tablespoon Flax Meal
- 1 ½ Cup Paleo Flour I used Bob's Red Mill
- 2 Tea Bags Earl Grey Creme
- ¼ Cup Chopped Dark Chocolate
- ½ Teaspoon Baking Powder
- ½ Teaspoon Pink Himalayan Salt
- 1 Tablespoon Vanilla Powder or Extract
- ½ Cup Maple or Coconut Sugar
- 2 Tablespoon Maple Syrup I used Runamok Burbon Infused Maple Syrup
- ⅓ Cup Vegan Butter I used Miyoko's Kitchen
Garnish
- 1 Tablespoon Chocolate
- 1 Teaspoon Coconut Oil
- Cornflowers
- Orange Zest
Special Equipment
- Food Processor
- Sheet Pan
- Parchment Paper
Make the Cookie Batter
In the food processor place the flour, salt, baking powder and tea. Process until fully incorporated.
Add in the flax mixture, sugar, maple syrup, vanilla and vegan butter. Process until the dough starts to look moist and clump together. When you pinch the dough in between your fingers it should hold. If the dough is still crumbling add a small cube of butter. Add in the chocolate chunks at this point and just pulse a few times to mix in the dough.
Take out some parchment paper and shape the dough into a log. Wrap the paper around the log and place in the freezer until solid. About an hour.
Bake the Cookie
Pre-heat the oven to 325 degrees. Line a sheet pan with more parchment paper.
Take the dough out of the freezer and cut into 1 cm medallions. Place on the parchment.
Bake for 10 minutes and cool completely on the tray.