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.
Did you try this recipe?
Let me know in the comments with a comment and rating! 🙂