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Paleo Shortbread Tea Bag Cookies

Tasty cookies in the shape of a teabag. Perfect for tea time!

  • Author: Lea Valle
  • Yield: ~16 cookies
  • Category: snack, dessert


  • 1/2 cup coconut flour
  • 1/4 cup arrowroot starch/flour
  • 1/2 cup coconut oil or ghee or butter, melted
  • 5 tablespoons maple syrup
  • 1 teaspoon vanilla (I used double vanilla)
  • 1/41/2 teaspoon cinnamon
  • dash of fine ground sea salt (about 1/8 teaspoon)
  • 34 ounces dark chocolate


  1. Preheat an oven to 350 degrees F.
  2. Place all ingredients in a food processor large bowl and combine using a fork and pulse several times to make sure everything is evenly distributed.
  3. Turn out the “dough” onto a large piece of parchment or wax paper. It will be very crumbly.
  4. Press the dough together to make a solid piece. Use your hands and a rolling pin to roll out to a flat disk, approximately 8 inches by 10 inches and about 1/8 inch thick (maybe slightly thicker – see photos).
  5. Cut out a piece of the parchment paper into the shape of a tea bag. Lay the tea bag template down onto the dough.paleo shortbread
  6. Cut out the tea bag shapes using a knife.
  7. Use a spatula to very carefully move each tea bag shortbread piece to a baking sheet. (I use one lined with Silpat.)
  8. Once the shortbread cookies are on the baking sheet you can use one end of a wooden skewer (or similar) to make a hole in the top of the cookies.
  9. Bake for 15 minutes.
  10. Once the shortbread cookies have cooled slightly you can move them to a wire rack.
  11. Use your wooden skewer to make sure the hole in each cookie goes all the way through. (You will be putting a string through it.)
  12. While the shortbread cookies are cooling completely you can start melting the chocolate. Place the chocolate pieces in a ramekin and heat in the microwave in short time increments and stirring occasionally until just melted. (It should not be boiling hot.)
  13. One by one, dip each completely cooled shortbread cookie into the ramekin with the melted chocolate. Allow any excess chocolate (is there such a thing?) to drip off.
  14. Place the chocolate coated cookies back on the lined cookie sheet and put it in the refrigerator or freezer for a few minutes to harden the chocolate.