Earl Grey Tea Cookies Main

Earl Grey Tea Cookies

Prep Time 15 minutes
Cook Time 24 minutes
Inactive Time 15 minutes
Total Time 54 minutes


  • 2 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 3 sachets Pique Earl Grey Tea Crystals
  • 4 tbsp softened unsalted butter
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 cup raw sliced almonds for topping
  • 1 tsp powdered monk fruit sweetener for dusting or powdered sugar


  • Add butter to a medium mixing bowl and use a hand mixer to beat until creamy. Add Earl Grey Tea Crystals, vanilla and maple syrup and continue to beat until well combined. Gradually add flour mixture and continue to beat until a dough forms. Transfer to the freezer for 15 minutes.
  • Preheat oven to 350ºF and line a large baking sheet with parchment paper. Lightly dust a clean work surface with arrowroot flour and roll out dough to 1/4 inch thick. Use a 1 ½ inch round cookie cutter to cut out dough and place on baking sheet 2 inches apart. Top each cookie with a few almond slices by gently pressing them onto cookies and bake for 12 minutes. Roll out any leftover dough again and repeat. Cool cookies completely before dusting with powdered erythritol.