English Breakfast Gingerdoodle Cookies Main

English Breakfast Gingerdoodle Cookies


For Cookies

  • 3/4 cup softened unsalted pasture-raised butter
  • 1/2 cup coconut sugar
  • 3 tbsp date syrup or molasses
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 sachets Pique English Breakfast Tea Crystals
  • 2 tsp ground ginger
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp sea salt

For Rolling

  • 1/4 cup coconut sugar
  • 2 tsp cinnamon


  • Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together almond flour, arrowroot flour, Pique English Breakfast Tea Crystals, ginger, cream of tartar, baking soda and sea salt in a medium mixing bowl.
  • In a separate medium mixing bowl, use a hand mixer to beat butter until creamy, about 1 minute, beat in coconut sugar for another 1-2 minutes. Add date syrup, vanilla extract, and egg. Continue to beat until just combined, about 15 seconds.
  • Gradually beat in flour mixture until a dough forms. Cover the bowl with plastic wrap and freeze for 30 minutes to firm dough. Mix together coconut sugar and cinnamon in a small bowl. Scoop out tablespoon amounts of dough and roll into a ball, roll in cinnamon-sugar and place on baking sheet 3 inches apart. Bake for 10-11 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough after the cookie sheet has cooled. Store in an airtight container in a dry spot.