These zesty, gluten-free cookies combine the bright flavors of lemon with the subtle earthiness of green tea for a unique and refreshing treat. Perfect for a light snack or a special afternoon pick-me-up.
Start by heating your oven to 375°F (190°C). In a mixing bowl, combine the brown rice flour, brown sugar, chopped pecans, baking soda, and lemon zest. Carefully cut open the green tea bags and sprinkle the tea leaves into the bowl. Add the butter, agave syrup, and vanilla extract, then use a fork to mix everything together until it forms a dough.
Shape the dough into small balls, about an inch wide, and place them on a baking stone or lined baking sheet. Pop them into the oven and bake for 11 to 13 minutes, until the edges turn a nice light brown. Let the cookies cool for a minute on the stone before moving them to a wire rack to cool completely. If any cookies break, gently press the pieces back together while they’re still warm. Keep going until all the dough is used up.
- Use fresh lemon zest for the best citrus flavor.
- Be careful not to overmix the dough to keep the cookies tender.
- Chill the dough before baking to prevent spreading and achieve a better texture.
These cookies combine the bright, zesty flavor of lemon with the subtle, earthy notes of green tea. They are naturally gluten-free, making them a great treat for those with dietary restrictions. Light and refreshing, they offer a unique twist on traditional cookies that everyone can enjoy.
Serve these cookies with a cup of hot green tea or a glass of cold milk. They also pair nicely with a light fruit salad or a dollop of whipped cream for a simple dessert.
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, keep them in the fridge or freeze in a sealed bag for up to three months. Let them come back to room temperature before serving.
