Vegan Earl Grey Cookies
These delicate, fragrant cookies taste like a proper afternoon tea in every single bite. Finely ground Earl Grey leaves are worked directly into the dough, giving each cookie a floral, bergamot-forward flavor that pairs beautifully with the bright hit of orange zest and warm vanilla. A flax egg — just ground flaxseed stirred with water until it gels — does all the binding work that a conventional egg would, so nothing about the texture feels like a compromise. Vegan butter creamed with organic cane sugar creates that classic pale, fluffy base, and a quick roll in finishing sugar before baking gives every cookie a lightly crisp, sparkly exterior. The dough chills for 30 minutes so it scoops cleanly, and the cookies bake up with set golden edges and soft centers that firm perfectly as they cool. With 24 cookies in a single batch, this recipe is genuinely made for sharing — a cookie tin full of these would disappear fast at any gathering.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 2 cups all-purpose flour
- 2 tbsp loose earl grey tea leaves, finely ground
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
For finishing
- 2 tbsp organic cane sugar, for rolling
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Grind the loose Earl Grey tea leaves in a spice grinder or mortar and pestle until they reach a fine, sandy powder with no large leaf pieces remaining.
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