4 Earl Grey Teabags
¼ cup boiling water
½ cup vegan butter
½ & ¼ cup of coconut sugar
2 tbsp chia seeds and 4 tbsp water (you can also use a flax egg which is 2 tbsp flax meal, 4 tbsp water)
Zest from a ¼ of a lemon
2 cups of paleo or gluten free all purpose flour
1 tsp baking soda


1. Preheat the oven to 350 degrees Fahrenheit.

2. In a bowl, combine the tea bags with a 1/4 cup of boiling water and let steep for five minutes. Once it’s been five minutes, press on the tea bags to drain out the earl-grey infused water. Throw away the tea bags and keep the tea concentrate for a little later.

3. In a mixing bowl, combine the vegan butter and coconut sugar and whip until fully-combined and somewhat smooth. This should take around 3 minutes.

4. While the vegan butter and coconut sugar are mixing, let’s make the chia egg. Combine the chia seeds with double the amount of water and let sit until thickened. Once it is nice and thick, mix your chia egg into the blender with the coconut sugar and vegan butter.

5. Throw the rest of the ingredients into the mixing bowl. Start with the lemon zest, then the baking powder, and finally slowly add the gluten-free flour a little at a time. Mix until the cookie dough has fully combined and it looks light and soft.

6. Once your dough has fully combined, take about 1 tbsp of cookie dough and roll into a cookie shape in your hands and place on a lined baking tray. Cook the earl grey biscuits in the oven for around 15 minutes until golden. Then enjoy!