This blog post is supported by Tropeaka.
These Pink & White Chessboard cookies use herbal tea leaves to give them a floral, rosey flavor. These cookies are paleo, gluten-free, and dairy-free and super fun to make as a Valentine's Day Treat! Read the rest of the blog post for step-by-step photos.
I love using Tropeaka’s Protect loose leaf tea to give these cookies a warming lemony, minty flavor and the Cleanse loose leaf tea gives them a floral, rosey flavor. Protect Herbal Infusion is a warming blend designed to shield you from the changing seasons so you can conquer all year round. If you don’t have loose tea leaves on hand, simply omit!
SHAPE DOUGH
Shape each dough into rectangular logs of the same size. Place in the freezer for 15 minutes to chill.
Slice & swap
Again, slice the log into three strips and swap out the middle dough to create a layering of alternating dough.
SLICE EACH LOG
Slice each log into three long strips. Swap out the middle strip to create an alternating pattern (i.e. white-pink-white, pink-white-pink).
CUT INTO CHESSBOARDS
The dough should cut into a chessboard pattern, as pictured!
If you make these Pink & White Herbal Chessboard Cookies, tag @cleaneatsfactory and @Tropeaka on Instagram! Happy Valentine’s Day!
Pink & White Herbal Chessboard Cookies (Paleo, GF, DF)
Ingredients
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 3 drops pink food coloring
- 1 tsp Tropeaka Herbal Fusion Tea, dissolved in boiling water 1 tsp (strain and place in the freezer to cool)
- pinch salt
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients (not the food coloring) and fold in the dry ingredients until a dough is formed.
- On a lightly floured surface, divide dough in two equal pieces and knead the food coloring into one half. Shape each dough into logs, as pictured, and set in the fridge to cool for 15 minutes. Then, slice each log into thirds and swap out the middle dough so each log has an alternating color (i.e. pink-white-pink & white-pink-white). Set in the fridge for 15 minutes to chill, then repeat the process of slicing each log into thirds, swapping out the middle dough, to create the alternating chessboard pattern as pictured.
- Slice each patterned log into 1/2 inch squares and bake for 6-8 minutes (watch closely to prevent overbrowning).
