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!



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


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

  • 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; 3.5 g total fat; 8 mg cholesterol; 44 mg sodium. 7.8 g carbohydrates; 0.5 g protein; Full Nutrition