This cookie recipe is both vegan and gluten free, but don’t let that stop you from giving it a try. These cookies are buttery and delicious and simple to make. The addition of the black tea Paris, from Harney & Sons, gives them a hint of fruitiness. Feel free to skip the tea though, as they are delicious unflavored as well. They are more crumbly than a traditional shortbread cookie, but pair just as nicely with a cup of tea. xx
2 cups almond flour
¼ cup tapioca flour
2 tablespoons Paris Tea, Harney & Sons
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup coconut sugar
½ cup coconut oil
1 ½ tablespoon pure vanilla extract
Prepare
Preheat the oven to 325F. Line a baking sheet with parchment paper.
Mix the ingredients
Pulse Paris tea in a food processor to a fine texture. Sift almond flour, tapioca flour, tea, salt, baking soda and sugar together. Add in coconut oil and vanilla and mix until combined. The dough will be crumbly. Since the dough is bit delicate, these are most easily formed by hand and pressed into rounds about 1/4″ thick. Another option is to place the dough in saran wrap, roll it into somewhat of a log shape, and then refrigerated for about an hour. This will allow you to slice the dough into cookies about a 1/4″ thick.
Bake the Cookies
Place the cookies onto the baking sheet and bake for 6-9 minutes. Leave the cookies to cool on the baking sheet for 2 minutes before removing to cool on a rack.
Enjoy Your Cookies
The cookies make a lovely addition to tea time.
