These wonderfully soft and chewy cookies are infused with earl grey tea and are naturally sweetened with coconut sugar lending a lovely hint of caramel. I have used amaranth flakes as a base which gives a lovely nutty and slightly malty flavor. You could also use quinoa flakes, rice flakes or oats in this recipe.
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, and line two baking trays with baking paper.
Add all ingredients in to a large mixing bowl, and mix until well combined.
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.