These soft, delicate cookies are speckled with earl grey tea and filled with a rich dark chocolate center. Topped with naturally colored white chocolate flowers, they’re a beautiful and delicious treat that’s perfect for spring!
These cookies are a chocolate twist on my popular Earl Grey Stained Glass Floral Cookies. While the original version is a fan favorite, the hard sugar center makes them a bit impractical to eat. For this recipe, I’ve adjusted the dough to create a cookie that’s lightly crisp on the outside and soft on the inside, similar to a classic butter cookie. I kept the signature earl grey flavor because it’s simply too good to leave out! Instead of using real flowers I made white chocolate, naturally colored floweres, set on top of a rich dark chocolate center. The result is a cookie that’s not only easier to make, but even more enjoyable to eat!
The Ingredients
- Almond flour. It gives the cookies a light texture.
- Bob’s Red Mill Gluten Free 1:1 Flour. I always use this brand but if you want to try a different brand of all purpose gluten free flour make sure that it contains xanthum gum.
- Tapioca starch. This helps to give the cookies a texture similar to a sugar cookie.
- Coconut oil. Use melted coconut oil.
- Maple syrup. Naturally sweetens the cookies while also helping to bind the ingredients.
- Vanilla extract. Compliments the flavors.
- Earl grey tea. Use a coarsely ground tea. I use a tea from a tea bag but loose leaf also works. Just make sure that there are not any large tea leaves as they can be hard to eat.
- White chocolate. I use white chocolate to make the cute little flowers and color them with superfood powders.
- Superfood powders. I use matcha, ube, turmeric, butterfly pea and beet to color the white chocolate flowers. Freeze dried fruit powders also work like raspberry, passion fruit etc.
- Dark chocolate. I use 70% dark chocolate for the centers.
How To Make The Cookie Dough
The dough comes together so easily! Combine the dry ingredients, then mix in the wet until a moist and slightly sticky dough forms. Gently fold in the earl grey tea, then roll the dough between two sheets of parchment paper. For best results, keep the cookies on the thicker side so they hold a sturdy frame for the chocolate center. Cut out the cookies and transfer them to a baking sheet before removing the inner cutouts. Doing this step first makes them much easier to handle. Bake, then allow the cookies to cool completely before adding the chocolate.
How To Make The Chocolate Flowers
The chocolate flowers can be made 1–3 days in advance and stored in the fridge. To color the white chocolate, I used natural ingredients like turmeric, matcha, beet powder, purple sweet potato powder, and butterfly pea powder. Start by melting the white chocolate, then spoon a small amount into a separate bowl and mix it with turmeric. Use a toothpick to dot the yellow centers of the flowers first. Next, divide and color the remaining chocolate in separate bowls, then use a teaspoon to fill the molds with each color.
I found this cute flower mold on Amazon. Any silicon mold made for fondant can be used since chocolate doesn’t reach high temperatures. Always make sure that the mold is food safe and never use this type of mold for high temperature candy making unless it has a temperature rating.
To make the chocolate centers, line a large cutting board or baking sheet with a Silpat or parchment paper and arrange the cookies. Pour the melted dark chocolate into the cookies. I find that transferring the melted chocolate to a small pitcher makes pouring easier, rather then trying to spoon it in. Fill the cookies almost to the top with the chocolate and gently place one flower on top. Transfer the pan to the fridge until the chocolate has set, about 45 mins – 1 hour.
Why You Will Love These Cookies
✓ Soft and light texture
✓ Natural ingredients
✓ Not too sweet
✓ Customizable
✓ Pretty for spring
✓ Vegan & gluten free
Looking For More Cookie Recipes?
- Earl Grey Stained Glass Floral Cookies
- Lemon Sandwich Cookies With Lemon Curd
- Savory Herb Shortbread Cookies
- Easy Dark Chocolate Cookies
- Orange Vanilla Sandwich Cookies
- Double Chocolate Tahini Cookies
- Cardamom Rose Easter Egg Floral Cookies
These Chocolate Earl Grey Floral Cookies are officially my new favorite, they feel like spring in every bite! Best of all they’re easy to make and can accommodate gluten/dairy/egg free diets without ANY compromise on flavor. I hope that you get to try them and enjoy them as much as we do! I would love to hear your feedback. Please leave a comment and rating below!
Chocolate Earl grey Floral Cookies (Vegan, Gluten Free)
Ingredients
Cookies
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 6 tablespoons Bob's Red Mill Gluten Free 1:1 flour
- 1/8 teaspoon sea salt
- 3 1/2 tablespoons coconut oil melted
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon earl grey tea see notes
- 1 cup chopped dark chocolate about 200 grams
Flowers
- 1/2 cup white chocolate chips
- freeze dried raspberry powder or beet powder
- turmeric
- purple sweet potato powder
- butterfly pea powder
- matcha
Instructions
White chocolate flowers
- These can be made 1-3 days ahead of time and stored in a sealed container in the fridge.
- Place your mold on a small tray or cutting board. This makes transferring it to the fridge easier.
- In a medium sized bowl add the white chocolate. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat. Once it's melted turn the heat off but keep the bowl and pot in place.
- In a small bowl add about a teaspoon of the melted white chocolate and add a sprinkle of turmeric powder. Stir and add more if needed. Use a toothpick to dab the yellow chocolate into the center of the flowers.
- Take another small bowl and take about a tablespoon of the white chocolate and start by adding 1/8 teaspoon of beet powder, adding more if needed. Use a teaspoon to dollop the chocolate into the molds. Repeat with the rest of the powders.
- Once the molds are filled gently tap the bottom of the mold to release any air bubbles. Place the mold into the fridge to set, about 30 minutes. Once they're set remove them from the mold and place them into a sealed container until you're ready to use them.
Cookies
- Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
- In a medium sized bowl mix the almond flour, Bob's Red Mill gluten free flour, tapioca starch and sea salt until there are no clumps.
- In a measuring cup or small bowl mix the melted coconut oil, maple syrup and vanilla extract. Pour the wet ingredients into the dry. Stir until it comes together. Sprinkle in the earl grey tea and form the dough into a ball with your hands. It should be moist and slightly sicky.
- Roll the dough between two pieces of parchment paper until it is 1/4 inch thick. Cut out the cookies and use an offset spatula to transfer them to the baking sheet. Use a smaller cookie cutter to cut out the center of the cookies and remove it with a small offset spatula or butter knife. They should come out very easily. Add the centers to the rest of the dough. Repeat the process until all of the dough is used. You should be able to make 15 cookies.
- Bake for 11-12 minutes, until they start to turn a light golden brown around the edges. Watch carefully so that they don't get too dark. Let them cool on the baking tray for 15 minutes and then transfer them to a cooling rack.
- Once the cookies are cooled, line a large cutting board or baking tray with a Silpat or parchment paper. Arrange the cookies onto the tray.
- In a medium sized bowl add the chopped dark chocolate. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
- Carefully transfer the chocolate to a small cup/bowl with a spout, making sure that no water from the underside of the bowl gets into the chocolate. I find that pouring the chocolate into the cookies is easier then trying to spoon it in.
- Slowly pour the melted chocolate into the center of the cookies filling them almost all the way to the top. Once all of the cookies are filled gently place the chocolate flowers on top. Transfer the cookies to the fridge to set, about 1 hour.
- Let the cookies come to room temperature before serving. Store them in a sealed container in the fridge for up to 3 days. Enjoy!
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
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