Ah, the art of the tea cookie: a delicate, dignified mouthful. Or just a great excuse to make cookies for breakfast. Here’s a recipe I stumbled onto whilst doing an online search for who know’s what, and then decided to veganize. The original post had typographical errors and even left out some measurements so, I did my best with what I thought was supposed to happen. I’ve never had a tea cookie, or any tea dessert and I’ve definitely never thought to bake with tea or chamomile! If you like chamomile or any herbal tea for that matter, think of this as a great way to enjoy the soothing comfort of tea without having to actually drink tea. Or, you can double fist it with a cup of tea in one hand and a not-so-dignified handful of cookies in the other. Either way, you’ll feel relaxed and perhaps, even ready for bed. Unless, like me, you become frantic and can’t stop eating these cookies in one sitting. Perhaps that was attributed to the fact that these cookies aren’t crunchy, they’re chewy. Making them all the easier to eat.
Leave the chocolate for the chocolate enthusiasts. All those decadent, too sweet flavors have their place. Just not here. This cookie isn’t your typical cookie. It doesn’t even pretend to be. The flavors are probably something you would never taste anywhere else and that being said, you’re probably not used to them. Am I saying, “proceed with caution”? Well, yes, if you expect an over-the-top sweet cookie coma to follow after eating these. But no caution need be taken if you like to try new things and are open to interesting flavors.
Chamomile can be a little tricky to find. Try your local health, natural foods store or, any store that has loose leaf tea. I used organic German chamomile in my cookies, but regular chamomile will do. If all else fails, buy some chamomile tea and break open about 10 bags.
Bon appetit! Oh, and don’t forget to put your pinky up! You might as well look fancy.
(about 2 dozen cookies)
1 medium sized organic Granny Smith apple (about 1 1/2 cups), cored, peeled, and finely chopped
1 Tbsp organic sugar
1/2 tsp cinnamon
1/2 cup Earth Balance Buttery Sticks
1 1/3 cup organic brown sugar
1 Tbsp agave nectar
1/2 cup So-Delicious Unsweetened Coconut Milk Beverage (any non-dairy milk will do)
1 tsp pure vanilla extract
1 flax egg (1 Tbsp finely ground flax seeds with 2-3 Tbsp water)
2 cups unbleached all purpose flour
1/2 tsp sea salt
1/2 cup dried chamomile flowers (or the contents of 10 opened chamomile tea bags), finely chopped
Preheat the oven to 350 degrees.
In a small bowl, combine the apple, sugar, and cinnamon. Mix well and set aside. In a separate bowl combine the flour and salt and set aside.
In large bowl combine the Earth Balance Butter, brown sugar, and agave. Mix until well combined, pale, and fluffy. Mix in the milk, vanilla extract, and flax egg. Add the flour to the butter mixture in small batches and mix until evenly combined. Fold in the apple mixture and chamomile until well combined.
Drop by teaspoonfuls onto a baking sheet lined with parchment paper. Bake for 13 to 15 minutes, until lightly golden. Remove from oven and cool for 5 minutes before transferring to wire rack to cool completely. Serve with tea, coffee, or your favorite non-dairy milk.