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

*I use earl grey tea from a tea bag. It should be coarsely ground with a texture similar to freshly ground black pepper. If it is too fine it will color the cookies grey. If you use loose leaf tea make sure that there aren't any large tea leaves as they can be difficult to eat.

*The yield will depend on the size of the cookie cutters. The outer cutter I used was 2.5" and the inner cutter was 1.5".

Nutrition