These Earl Grey Creme Chocolate Chunk Shortbread Cookies came about while I was testing a different cookie. The previous cookie was good, but this is so much better.
My friend Carolina gave me some Earl Grey infused chocolates a few weeks ago and the flavor combination was so bomb. I finished mixing the dough and I did happy dance. I mean it’s so good that I contemplated not sharing the recipe as I thought dang… I could sell these. BUT you all need to know about it, so here we are.
The recipe contains no eggs. I used flax seeds to replace the eggs as a binder and made with paleo flour and vegan butter. It’s sweetened with some bourbon infused maple syrup and is filled with dark chocolate chunks. Then some drizzles of more chocolate is oh so necessary. It’s a dang special cookie.
I used a variation of Earl Grey called Earl Grey Creme. It has the addition of vanilla and cornflowers to give it a more creamy after note.
It’s perfect to have with a shot of almond milk that may of been spiked with vodka.
Please enjoy this cookie as much as I did. I ate three in one sitting. Good thing it’s a pretty clean and healthy cookie. If you do make it make sure to use #rezelkealohaeats on Instagram!
Vegan + Paleo Earl Grey Creme Infused Cookies filled with chunks of chocolate with more chocolate drizzles on top.
In a small bowl mix the flax meal and water together. Let sit for 5 minutes to bind together.
In the food processor place the flour, salt, baking powder and tea. Process until fully incorporated.
Add in the flax mixture, sugar, maple syrup, vanilla and vegan butter. Process until the dough starts to look moist and clump together. When you pinch the dough in between your fingers it should hold. If the dough is still crumbling add a small cube of butter. Add in the chocolate chunks at this point and just pulse a few times to mix in the dough.
Take out some parchment paper and shape the dough into a log. Wrap the paper around the log and place in the freezer until solid. About an hour.
Pre-heat the oven to 325 degrees. Line a sheet pan with more parchment paper.
Take the dough out of the freezer and cut into 1 cm medallions. Place on the parchment.
Bake for 10 minutes and cool completely on the tray.
While the cookies are cooling down place the chocolate and coconut oil in a sauce pan and heat on low to melt. Use the chocolate to drizzle on the cookies then sprinkle with the cornflowers and orange zest.
I love how you decorated these with the chocolate drizzles. So pretty! I love Earl Grey tea and shortbread. What a great flavor combo.
These look delicious! I have never had Earl Grey tea in a cookie but I think it sounds heavenly and that chocolate drizzle is calling my name!
These sound so unbelievably delicious! And I just love the hint of purple and yellow garnish on top… beautiful!
What a fantastic cookie! I LOVE earl grey (I actually have the same brand at home!)! Definitely making these!
I absolutely LOVE earl grey, but I have never baked with it. This needs to happen soon!!
These look amazing! I could go for some of these right now!! I’ve never made a cookie like this before but love Earl Gray! These look like they would be great with a nice hot cup of tea!
Finally! A dessert I can eat without feeling guilty. Thank you for the lovely inspiration.
These look gorgeous! Am happy to know you can bake with Earl Grey!
These shortbread cookies look absolutely delicious. The texture of shortbread is pure perfection and I adore your styling here with the beautiful chocolate drizzle. Great flavor combo choices too!
Love anything baked with earl grey! That citrusy smokey flavour gets me every time!!!!
These are so pretty – like spring in a cookie! They’d be perfect for bridal showers or engagement parties. Alongside that vodka-almond milk, obviously.
Oh! These look and sound perfect! I will be trying this recipe this week!