Tea Cookies~ Gluten, Dairy and Sugar Free (S)

I am in love with the new Trim Healthy Mama Baking Blend!  I have been in the kitchen baking and cooking since it arrived at my doorstep.  If you missed my Fried Chicken Tenders, be sure to check them out.  They are very yummy and the mix is versatile. You can bread veggies, cheese sticks and meats with the dry mix I used on my tenders.  This time, I wanted a sweet treat and figured I’d try my hand at baking cookies.  This is a basic cookie recipe and you can certainly add some extra ingredients!

TeacookiesThis cookie reminded me a lot of a sugar cookie, but wasn’t as light and fluffy to what I was used to growing up.  You could easily do so much with this basic recipe.  Snickerdoodles?  Yes!  Just add some cinnamon to the batter and sprinkle some Sweet Blend/Cinnamon mix on top.  Almond cookies?  Sure!  Add a 1/4 tsp of almond extract to your batch.  I made some with chocolate chips in them. (1/4 cup or so) You could even add chopped pecans with the chocolate chips for extra yumminess.  So, like I said, the possibilities just keep on coming.

Ingredients:

  • 1 Cup THM Baking Blend
  • 1/2 cup of unsweetened almond milk or water
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbs of THM Sweet Blend or 4 Tbs of Truvia
  • 1 tsp of Baking Powder
  • 3 Tbs of softened coconut oil (refined) or 3 Tbs of butter
  • pinch of salt
  • 1/4 tsp of butter extract if you are dairy free and use the coconut oil (optional) Adds buttery flavor!

Directions:

Pre-heat the oven to 350. In a large bowl mix together the Baking Blend, baking powder and salt.  Then add the wet ingredients and mix together.  I melted my coconut oil.  If you use butter, I’d let it set to room temperature before baking the cookies.  You won’t need it melted.  Be careful not to scramble your egg with a warm oil if you do use the coconut oil.  I mixed mine by hand with a spatula, but you could use a mixer.  I used a TBS to measure out my cookies.  On a cookie sheet, I fit 14 cookies. (1 Tbs each)  I baked mine at 350 for 8-10 minutes.  Oven times do vary!  I sprinkled a little Sweet Blend on top of mine.  That’s optional of course.

Printable:

4.8 from 4 reviews
Tea Cookies~ Gluten, Dairy and Sugar Free (S)
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Serves: 12-14
 
Tea Cookies~ A delightful, sugar-y cookie. Basic mix that you can make your own!
Ingredients
  • 1 Cup THM Baking Blend
  • ½ cup of unsweetened almond milk or water
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbs of THM Sweet Blend or 4 Tbs of Truvia
  • 1 tsp of Baking Powder
  • 3 Tbs of softened coconut oil (refined) or 3 Tbs of butter
  • pinch of salt
  • ¼ tsp of butter extract if you are dairy free and use the coconut oil (optional) Adds buttery flavor!
Instructions
  1. Pre-heat the oven to 350.
  2. In a large bowl mix together the Baking Blend, baking powder and salt.
  3. Then add the wet ingredients and mix together.
  4. I melted my coconut oil. If you use butter, I'd let it set to room temperature before baking the cookies. You won't need it melted. Be careful not to scramble your egg with a warm oil if you do use the coconut oil.
  5. I mixed mine by hand with a spatula, but you could use a mixer.
  6. I used a TBS to measure out my cookies.
  7. On a cookie sheet, I fit 14 cookies. (1 Tbs each)
  8. I baked mine at 350 for 8-10 minutes.
  9. Oven times do vary!
  10. I sprinkled a little Sweet Blend on top of mine. That's optional of course.

I hope you’ll venture out and try some different varieties!  If you want a basic tea cookie, you’ll like this.  I dipped the cookies in my hot tea and had a nice treat.  I’m not going to set you a serving size.  I’d eat 3 little cookies with my tea.

If you haven’t bought any THM Baking Blend yet, please go do it!  It’s been a real breath of fresh air in my kitchen.  If you are gluten free, it’s an even bigger blessing.

* If you would be so kind, you can click on my THM affiliate to purchase your THM goodies!  It gives me a little kick-back and doesn’t cost you a penny.  You can always find it on the right side of my blog or on my FB Blog PageJen’s Affiliate Link 

Pin: Tea Cookies (S)

Comments

Tea Cookies~ Gluten, Dairy and Sugar Free (S) — 30 Comments

    • I’ve not tried yet, Dianne. I know coconut flour is takes a lot more liquids than other on plan flours. The nice thing about the Baking Blend also is that isn’t grainy like almond or flax. It’s kinda in a league of it’s own.

  1. If I don’t have the baking blend do you think coconut flour would work? I really want to make cookies but I don’t have any baking blend

    • Kari, I’ve not tried to use other flours in it’s place quite yet. Coconut flour would be drier or take much more moisture/liquids.

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  3. Jennifer, I made these twice now and even took them in to school for teacher appreciation. I am concerned that I may not be cooking them long enough. Mine are sooo soft. They almost have a doughy texture. I bake at 350 on parchment paper for 10 minutes or longer. The taste is amazing, just checking to see if yours are so soft as well. The picture doesn’t lead me to believe so. (BTW, the chicken tenders are amazing as well)

    • Lisa, Mine are nice and soft too, but not where I am concerned that they aren’t baked enough. I don’t have a good answer I guess.

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  5. These are amazing! So quick and easy! They really hit the spot. I used the butter extract and it really helped it taste amazing 🙂 Thanks Jennifer!

  6. Thanks for the recipe & appreciate that your recipes go right into the Paprika app!

  7. Just made these this morning and added Lilys chocolate chips and peanut flour. My husband said he could eat about 12. On a side note, do you know when we can purchase the baking blend again? Any site I go to says it’s temporarily out of stock.

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  9. I have seen some wonderful tea cookie recipes recently that add lavender to the cookie dough. Do you think this would work with your recipe? I love the taste of lavender. 🙂 Thank you for this recipe, I am looking forward to making it.

    • I’m guessing it might! I’d never thought of trying lavender before. 🙂

  10. Just made these (dairy-free) — they are wonderful!! Thank you, Jennifer. I have a second batch in the oven and added almond extract and sprinkled cinnamon & Sweet Blend on top. Can’t wait to try them!

  11. Just pulled them out of the oven. Added a 1/4 tsp molasses, and a tsp each cinnamon, ginger and a pinch of cloves….going for a soft gingerbread flavour. Also, used 1/4 Cup xylitol and 1 doonk stevia for the sweetener.

    Have you tried these with more butter/less liquid?? I would love if they were a little richer. might even try some cream cheese next time.

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  13. These are AMAZING!!! I could not stop eating the dough while I was waiting for the first batch to bake! I will be making these again!! And again! TFS 🙂

  14. Just made these… they’re baking. I doubled the recipe and replaced 1/4 of the baking blend with cocoa powder and added extra sweetener.
    The dough tastes amazing! Can’t wait to try the cookies!