Lemon White Peony Tea Cookies

Lemon White Peony Tea Cookies

Prep Time 10 minutes
Cook Time 12 minutes


  • 1 ½ cups arrowroot flour
  • 1 cup blanched almond flour
  • 2 sachets Pique White Peony Tea Crystals
  • 2 tbsp poppy seeds
  • 1/4 tsp sea salt
  • 1/4 cup ghee at room temperature
  • 1/4 cup powdered coconut sugar
  • 1 large egg
  • 1 tbsp Meyer lemon zest
  • 2 tbsp Meyer lemon juice
  • 1 tsp vanilla extract


  • Stir together arrowroot flour, almond flour, poppyseeds, Pique White Peony Tea Crystals and sea salt in a small mixing bowl. Using a hand mixer on medium speed, cream together ghee and powdered coconut sugar until thoroughly combined and the color is a creamy beige. Beat in vanilla extract, egg, lemon juice, and lemon zest. Continue to mix until just combined. Gradually beat in dry ingredients until a dough forms, about 15 seconds. Dough should be crumbly and moist. Transfer bowl to the freezer for 15 minutes to chill and firm dough.
  • Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Roll dough out between 2 sheets of parchment paper on countertop to about 1/4 inch thick. Use a 2-inch round cookie cutter to cut out 12-13 cookies and place onto baking sheet. Bake for 12 minutes. Repeat with remaining dough. Cool cookies on baking sheet for 10 minutes before serving. Store cookies in an airtight container in a dry spot.