On Monday I wrote a review on Adagio Teas. If you haven’t read that yet, go over and check it out.
Great! Now you’re ready to make cookies to eat with the tea you of course just bought. Because what is tea without cookies? Nothing. It’s absolutely nothing. Even the Queen thinks so and there is NO way I’m disagreeing with her. I mean, she’s 90 and still doing all the Queen things? Yeah, not messing with that.
When I opened the White Blueberry Tea from Adagio Teas I was pretty much smacked in the face with the scent of blueberries. It smelled like there were fresh blueberries in the bag. I don’t know why but the minute I smelled that blueberry aroma, I wanted cookies. I knew tea cookies were a thing and I set out to make my own.
It did not go well at first.
I’ve never hidden my inability to bake things. I’m just not good at it. Baking is somewhat of a science and if you don’t do things just right you end up with a mess. I like to create my recipes with a handful of things here a pinch of that there and oh that sounds good why not add it to the mix? Baking does NOT work that way.
My first batch of these cookies turned would not bake at all. They just stayed mushy. Then my next batch would not turn into cookies but rather stayed into little dough balls. The third batch got a reveal on Instagram as a pile of cookie crumbs. Because who wouldn’t want to eat cookie crumbs.
My fourth batch sort of worked and I was ready to make that one work. They looked cookie-ish. They held together. Sort of. They tasted pretty good. Then Monday morning came and I decided to give the cookies one more shot just to see if I could make them a teeny bit better.
Turns out fifth time is the charm.
These are cookies are PERFECT for a tea time snack and they are bursting with blueberry flavor. I’ve baked with tea before, but the White Blueberry Tea leaves took these cookies to the next level. And that little bit of lemon zest? Amazing. If you already have your White Blueberry Tea from Adagio (you awesome person you), you can omit the fresh blueberry on top if you would like. It’s delicious but not vital to the recipe. If you don’t have blueberry tea (what are you waiting for?) you can omit it, but don’t leave out the fresh blueberries.
Now, excuse me while I go drink my tea and nibble my cookie while I pretend I’m doing it with the Queen. Don’t act like you don’t do that whenever you drink tea!
Blueberry & Lemon Tea Cookies- makes about two dozen cookies
- 1 cup almond flour
- 1/4 coconut flour
- 2 tsp White Blueberry Tea leaves (or any other blueberry tea leaves you might have)
- 1/4 tsp salt
- 4 tbsp soft coconut oil (put it in the fridge for a few minutes if it’s completely liquidy)
- 1 ripe banana, about 1/2 cup mashed up
- 3 tbsp tahini
- zest of one lemon
- fresh blueberries, enough for one per cookie
- Preheat oven to 375 and line a baking sheet with parchment paper. Measure out the two teaspoons of tea leaves and pinch them between your fingers to break them up a little.
- Get a large bowl and add all the dry ingredients. Whisk to combine.
- In a small bowl mash the banana. Add the tahini and mix together well. Finally, add the coconut oil and combine with banana and tahini.
- Add the wet ingredients to the dry and stir until combined. Stir in half the lemon zest.
- Measure out about 1 tablespoon of dough and roll it into a ball. Place it on the baking sheet and flatten it slightly with the palm of your hand. Gently press your thumb in the middle to make a dent for the blueberries.
- Add one blueberry to each cookie and sprinkle the rest of the lemon zest on top of the cookies. Bake for 8 minutes. Take the pan out and rotate and bake for another 5 minutes until the edges and bottom are starting to brown.
- Remove from oven and let them cool on the baking sheet for five minutes and then move them to a wire rack to cool completely.