I am a photographer, published artist and writer. I am a makeup artist student, and studying herbs. I love to write and share my view points
Perfect Cookies for Tea
I am not sure about everyone else, but I find that when the cooler weather sets in, I enjoy drinking hot beverages—especially herbal tea. Once I have settled down in the evening and am finally able to relax with my tea, I often want a little snack to go with it that is somewhat light, yet delicious.
There used to be a time in my life when I only drank herbal tea. Then, in 2005, I started drinking coffee—and now I will admit that my mornings must begin with a cup of hot coffee. It does not matter what the temperature is outside; I have to have that cup of steaming coffee! Recently, however, I have gotten back to my herbal tea mixtures, and as I mentioned above, once I have closed down my night's work, I enjoy having a snack that isn't too heavy.
I created this cookie recipe, and I have to admit that it is the perfect cookie to have with a cup of hot tea (in my opinion of course!). I have been drinking barley tea today... and I must say that these cookies are a wonderful compliment!
Cashew Oatmeal Cookies
Once you try them, please rate them
Not Too Sweet
I do not want to call this cookie low carb; however, it is very close to it. The cookie is not too sweet, yet it is sweet enough that it enhances the taste of a good herbal tea. I personally believe the cardamom is what gives the cookie that little extra something special.
Of course, as with most recipes, you can modify it to fit your own way of eating. If you do not use sugar, you can always use honey granules, coconut sugar, or date sugar, all of which are really good in baking recipes.
Also, you could substitute the butter with coconut oil (I bet that would taste delicious). Like I said, modify the recipe to fit your eating habits!
|Prep time||Cook time||Ready in||Yields|
18 large cookies
- 1/2 Cup Sugar Blend
- 1 Stick Unsalted Butter, Melted
- 2 Teaspoons Vanilla
- 1 Teaspoon Powdered Cardamom
- 1 Cup Almond Flour
- 1 Cup Self Rising Flour
- 1 Teaspoon Baking Powder
- 1 Cup Oats
- 1 Cup Honey Roasted Cashews, Chopped
- 2 Tablespoons Almond Milk
- 1 Egg
- Cream together the sugar, melted butter, vanilla, cardamom, and egg.
- Add the flour(s) baking powder, oatmeal, and nuts.
- Gently mix ingredients together, but do not over work the dough. If the mixture seems a little too dry, add 2 tablespoons of almond milk.
- Line your cookie sheet with parchment paper. Use a small scoop and flatten the dough.
- Preheat your over to 350 degrees. Cook cookies for 10 minutes, remove from oven, and put onto a cookie rack to cool.
Low Carb Cookies
Low Carb Cinnamon Sugar Cookie
© 2016 Eva Thomas
Hey, Thanks for Stopping by. I Would Love to Hear from You!
Eva Thomas (author) from Georgia on November 09, 2016:
Charlino99 Thank you so much for stopping by and leaving a comment. I greatly appreciate it and hope if you try this recipe you will stop back by and let me know how you liked it.
Tonie Cook from USA on November 08, 2016:
Thank you for taking the time to share this recipe. As one who appreciates a biscuit with coffee or tea, this is perfect for me.