Earl Grey Shortbread Cookies (Vegan)
These fragrant Vegan Plant-Based Earl Grey Shortbread Cookies deliver buttery texture without dairy. Ready in 30 minutes with gluten-free and refined sugar-free options.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ C plant-based butter, softened (I use Becel Plant-Based Unsalted)
- ⅓ C maple syrup (or ¾ C granulated sugar)
- 2 ¼ C all purpose flour (or Bob's Red Mill gluten-free flour)
- 1 ½ tbsp Vanilla Earl Grey tea leaves, finely ground
- ¼ tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
- 1
Grind Vanilla Earl Grey tea leaves in coffee grinder until finely powdered.
- 2
Preheat oven to 350°F (175°C).
- 3
Line large cookie sheet with parchment paper.
- 4
Cream plant-based butter in large mixing bowl until fluffy.
- 5
Add ground tea, vanilla extract, maple syrup, and sea salt. Blend well.
- 6
Add flour slowly in 3-4 intervals until just combined.
- 7
Knead dough by hand until it forms a smooth ball.
- 8
Roll dough to 1 inch thickness. Cut into 1" x 3" rectangles.
- 9
Refrigerate 15 minutes to firm up.
- 10
Transfer to prepared baking sheet, spacing ½ inch apart.
- 11
Poke holes with fork in each cookie.
- 12
Bake 15-17 minutes until edges turn light golden. Watch closely at 14 minutes.
- 13
Cool on rack for 10 minutes before serving.