• Bhawna Gusain

Vegan, Gluten-Free Earl Grey Tea Cookies

As the temperatures fall and the days shorten this time of year, we are always tempted toward the cozier elements of life. We try to have a warm thermos in hand when walking the dog and are sure to bring the biggest blankets to the couch during movie night.

One of our favorite things to drink on cold winter nights is Earl Gray bourbon tea. The sweet, dark tea, (we always add milk and sugar) combined with the bourbon makes for a warm, delicious, adult treat.

While this is traditionally a time to experiment with all things pumpkin, this year our bourbon tea has inspired me to experiment with Earl Gray tea cookie recipes.

After some trial and error, I think I have found the perfect ratio of tea to flour to make some delicious, chewy cookies that are sure to be a hit with your loved ones this winter. Check out the recipe below an as usual, be sure to let us know how it turns out!


  • 1 tsp baking soda

  • 3/4 cup brown sugar

  • 1 tbsp non-dairy milk

  • 1/2 cup of non-hydrogenated shortening

  • 1/2 cup of granulated sugar

  • 1 1/2 tsp of vanilla extract

  • 1 tbsp of flax seed meal

  • 2 cups of gluten-free all-purpose flour (ask us for our custom recipe) 1 cup of earl grey tea bag contents

  • 1/2 teaspoon of xanthan gum

  • 3 tbs of room temp water


1. Preheat the oven to 350 degrees F / 180 º C. ​​​​​​​

2. In a food processor, grind together flour and earl grey teabag contents until well combined.

3. In a mixing bowl fitted with a paddle, cream together shortening and the sugars until light and creamy, then add flax meal and water. Mix until combined. Add Vanilla

4. Add dry ingredients to wet mixture and mix until just combined

5. scoop batter onto a sheet tray lined with parchment paper and bake for 12 minutes

6. Try not to eat them all in one sitting (like us)

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