I’ve made these delicious cookies in partnership with the Tea Council of the USA! White and green tea are two of my favorite teas to drink. I decided to use white tea in my cookies because it has a subtle flavor and did not overshine the cardamom. I recommend pairing these cookies with a hot cup of white tea. The more tea, the better! Plus, white tea is packed with polyphenols, which have antioxidant benefits!
Do you have a fun and exciting way to add tea into your kitchen creations? The Tea Council of the USA is celebrating National Hot Tea Month and Day with the #IndividualiTEA Photo-Sharing Sweepstakes. If you want to win $500, a year's supply of tea and a custom tea mug, get creative with black, green, white, oolong or dark tea and share your photo or video and description on Instagram or Twitter with the hashtag #IndividualiTEA and tag @TeaCouncil. To receive a bonus entry, follow the Tea Council of the USA on Instagram or Twitter at @TeaCouncil!
White Tea Cardamom Cookies
- 1 cup GF oat flour
- ½ cup almond flour
- ½ tsp baking soda
- 1 tsp vanilla
- 1 tsp ground cardamom
- ½ cup coconut sugar
- 1 egg
- 1 white tea bag + 2 tbsp water
- ⅓ cup room temperature grass fed butter
- ⅓ cup melted dark chocolate
- In a stand mixer with a paddle attachment, combine oat flour, almond flour, baking soda, vanilla, cardamom, coconut sugar, egg and butter. Cut open one bag of white tea and mix it with 2 tbsp of water. Add the tea mixture to the cookie batter. Mix until combined.
- Place the dough into the fridge for about 30 minutes to get super cold.
- Use a 1 ½ Tbsp scoop and drop cookie dough onto a lined sheet pan. Bake the cookies for 9-16 minutes in a 350 degree oven.
- Once cooled, drizzle cookies with melted dark chocolate.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know in the comments with a comment and rating! 🙂