Earl-Grey Vanilla-Bean Cookies

Soft. Chewy. Natural sweetened. Caramelly.  Crumbly. Tasy. Healthy. Wholesome. Vanilla-y. Early-grey-y. Okay so the last ‘adjective’ is a bit of a mouthful, but I mean Earl-grey vanilla-bean cookies...a double hyphenated recipe has gotta be good.... 

Absolutely loving my new copy of the infamous ‘Monday’s Café’ cook book, but being in India for the past 6 weeks lent very little time to explore Eleanor Ozich‘s beautiful recipes. Home at last, and a dedicated earl-grey tea drinker, these were top of my list.

Healthy, natural sweetened and wholesome, yet deliciously moreish these cookies are pretty awesome, especially with a glass of cold soy/almond milk.

Although, high in nutrients and high in fiber I found these cookies went even more perfectly broken into a bowl of muesli, topped with softened dates and Greek yoghurt for a slightly more special start to the day. I mean who doesn’t love eating baking for breakfast…? Crazy people, that’s who.

These cookies are free of saturated fats, processed sugars and all those nasty things our body doesn’t really enjoy, why should you care? Well not only does it mean guiltless delicious cookies that fuel your body, it also means a recipe that is so ridiculously simple, even a dad could make it.

100g butter or coconut oil, melted

60ml milk or coconut milk

2 cups amaranth flakes

2 tbsp earl grey tea leaves

1 1/4 cups coconut sugar

2 tsp pure vanilla extract

2 cups rice flour

2 free range eggs

1 tsp baking soda

a pinch of sea salt

Preheat the oven to 180 C, line a baking tray with paper.

Add all ingredients in to a large mixing bowl, and mix until well combined. (yeah.. that’s literally it…)

Place heaped tablespoons of the mixture on to the prepared tray about 4 cm apart.  Using your hands, flatten each cookie in half.  Bake for around 10-12 minutes, or until nice and golden.

Leave to cool. Makes approximately 20 cookies.