Earl Grey Lavender Vegan Cookies
Buttery vegan cookies infused with floral Earl Grey tea and a whisper of lavender.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
These tender vegan cookies steep ground Earl Grey tea leaves and dried lavender directly into the dough, giving them a fragrant, floral edge balanced by buttery vegan margarine and a touch of vanilla. They bake up soft at the center with lightly crisp edges, making them a fitting pairing for an afternoon cup of tea.
Ingredients
- 2 tablespoons Earl Grey tea leaves, finely ground (from about 3 tea bags)
- 1 tablespoon dried culinary lavender buds
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 tablespoons unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Method
-
In a small bowl, combine the ground Earl Grey tea leaves and dried lavender buds; set aside.
-
In a medium bowl, whisk together the flour, baking soda, salt, and the tea-lavender mixture.
-
In a large bowl, beat the softened vegan butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes.
-
Beat in the plant-based milk, vanilla extract, and cornstarch until smooth and fully combined.
-
Add the dry ingredients to the wet mixture and stir just until a soft dough forms; do not overmix.
-
Cover the dough and chill in the refrigerator until firm.
-
Preheat the oven to 350°F and line two baking sheets with parchment paper.
-
Scoop the dough into 1-tablespoon portions and roll into balls, placing them 2 inches apart on the prepared baking sheets.
-
Gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
-
Bake in the preheated oven until the edges are lightly golden and the centers look just set, 10 to 12 minutes.
-
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Earl Grey Lavender Vegan Cookies
These tender vegan cookies steep ground Earl Grey tea leaves and dried lavender directly into the dough, giving them a fragrant, floral edge balanced by buttery vegan margarine and a touch of vanilla. They bake up soft at the center with lightly crisp edges, making them a fitting pairing for an afternoon cup of tea.
1 hr 7 min 24 cookies 128 cal
Ingredients
- 2 tablespoons Earl Grey tea leaves, finely ground (from about 3 tea bags)
- 1 tablespoon dried culinary lavender buds
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 tablespoons unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Method
- 1
In a small bowl, combine the ground Earl Grey tea leaves and dried lavender buds; set aside.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and the tea-lavender mixture.
- 3
In a large bowl, beat the softened vegan butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- 4
Beat in the plant-based milk, vanilla extract, and cornstarch until smooth and fully combined.
- 5
Add the dry ingredients to the wet mixture and stir just until a soft dough forms; do not overmix.
- 6
Cover the dough and chill in the refrigerator until firm.
- 7
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 8
Scoop the dough into 1-tablespoon portions and roll into balls, placing them 2 inches apart on the prepared baking sheets.
- 9
Gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
- 10
Bake in the preheated oven until the edges are lightly golden and the centers look just set, 10 to 12 minutes.
- 11
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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