• Cooking Time: 10
  • Servings: 24
  • Preparation Time: 15


I got this recipe from Alta Mantsch at Tasty Eats At Home.

This was Recipe #17 in the "Gluten Free Baking With KitchenAid" event.

These gluten free, dairy free, nut free, lemon Early Grey cookies she is sharing with us today are just a taste of the sensational recipes you will find coming out of her adventurous kitchen! In her original blog post, Alta says, "These little cookies have a lovely lemon flavour that will brighten any dreary, cloudy, or otherwise less-than-sunny day. They’re not overly sweet, they’re not rich, and they’re perfect with a cup of hot tea. Yes, Earl Grey would be a great option here!"

These are absolutely delicious and really different.

For more information about this recipe see Alta's original post.

Learn more about Alta Mantsch at Tasty Eats At Home.


  • 3/4 cup sugar, plus 1/4 cup more for rolling
  • 2/3 cup potato starch
  • 1/2 cup vegan buttery sticks, softened
  • 1/2 cup sweet white rice flour
  • 1/2 cup quinoa flour
  • 2 Tbsp fresh lemon juice
  • leaves from 3 bags of Earl Grey tea, crushed fine
  • 1 egg
  • zest of 1 large lemon
  • 1/2 tsp guar gum
  • 1/2 tsp gluten free baking soda
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp Celtic sea salt


  • Preheat oven to 180 / 350 degrees.
  • Line baking sheets with parchment paper or a Silpat.
  • In a medium bowl, whisk together flours, potato starch, guar gum, baking powder and soda, salt, and tea leaves. Set aside.
  • In the bowl of a stand mixer, add buttery sticks and sugar. Beat on medium speed until fluffy and pale (about 2-3 minutes), and then add egg.
  • Beat on medium until egg incorporates, and add vanilla, lemon zest, and lemon juice. Beat until incorporated.
  • Turn speed to low and add in flour mixture, and allow to beat until incorporated, scraping down the sides as needed.
  • Place the remaining sugar in a small bowl, and using a tablespoon (and another spoon if needed), scoop tablespoon-sized balls of dough, and roll them around in the sugar.
  • Place on the prepared baking sheets, 2-3 inches apart.
  • Bake for 10 minutes or until edges are just barely starting to brown.
  • Allow to cool on a wire rack.
  • Makes about 2 dozen.

Categories: Cookies 

Author Credit: Alta Mantsch from Tasty Eats At Home

Website Credit:

© 2006-2016 BakeSpace, Inc. All Rights Reserved