Ingredients
- 2 ¼ cups brown rice flour
- ¾ cup packed brown sugar
- ¼ cup pecans, coarsely chopped
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 2 green tea bags (such as Organo™ Gold)
- 1 cup butter, melted
- ¼ cup agave syrup
- 1 teaspoon vanilla extract
What Makes This Recipe So Good
Tips From The Kitchen
- Be careful not to overmix the dough to keep the cookies tender.
- Chill the dough before baking to prevent spreading and achieve a better texture.
Step 1
Warm your oven to 375°F (190°C). In a mixing bowl, combine the brown rice flour, brown sugar, chopped pecans, baking soda, and lemon zest. Carefully cut open the green tea bags and sprinkle the tea leaves into the bowl. Add the butter, agave syrup, and vanilla extract, then use a fork to mix everything together until it forms a dough.
Step 2
Shape the dough into small balls, about an inch wide, and place them on a baking stone or lined baking sheet. Pop them into the oven and bake for 11 to 13 minutes, until the edges turn a nice light brown. Let the cookies cool for a minute on the stone before moving them to a wire rack to cool completely. If any cookies break, gently press the pieces back together while they’re still warm. Keep going until all the dough is used up.
