Description
Delightful vegan and gluten-free cookies infused with Earl Grey tea and adorned with colorful edible flowers, perfect for any occasion.
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 for flavor
- 15–20 small dried edible flowers and leaves
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the dry ingredients in a large mixing bowl.
- Incorporate the wet ingredients in another bowl and blend it with the dry mix.
- Add the Earl Grey tea leaves to the dough.
- Chill the dough in the refrigerator for at least 30 minutes.
- Roll out the dough to about 1/4 inch thick.
- Cut out shapes using cookie cutters.
- Create the stained glass effect by cutting smaller shapes from the center.
- Prepare the candy mixture by heating sugar, corn syrup, and water until it reaches 300°F.
- Add food coloring if desired.
- Fill the cookie centers with the hot candy mixture.
- Bake the cookies for 10-12 minutes until edges are golden brown.
- Decorate with edible flowers while still warm.
- Cool completely before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Earl Grey, cookies, vegan cookies, gluten-free cookies, floral cookies, easy cookies, tea cookies