Great gluten-free cookie to serve as a snack and with coffee or tea. Plus it's easy to make and even the kids can join in the baking fun! Save any broken cookies; they make great ice cream toppings!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Mix brown rice flour, brown sugar, pecans, baking soda, and lemon zest together in a mixing bowl. Cut open tea bags and add contents to the bowl. Add butter, agave syrup, and vanilla extract. Blend with a fork until dough comes together.

  • Roll dough into 1-inch balls and place on a baking stone.

  • Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Cool for 1 minute before transferring to a cooling rack. Gently press any broken cookies back together. Let cool. Repeat with remaining cookie dough.

Cook's Note:

Instead of a baking stone, you can use lightly greased baking sheets.

Nutrition Facts

64 calories; protein 0.5g; carbohydrates 7.8g; fat 3.5g; cholesterol 8.1mg; sodium 43.6mg. Full Nutrition
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