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Pomegranate Green Tea Shortbread Cookies

Pomegranate Green Tea Shortbread Cookies

Posted by Mimi on 10th Jul 2017

Sorry I have been MIA on the blog lately. Summer is the craziest time of year and I have been in the kitchen non stop. Not creating new things, but creating lots and lots of just things in general for everything from weddings and baby showers to anniversary cakes. So, I'm sharing a recipe today that is not totally new, but it's new to you! 

These Pomegranate Green Tea Shortbread Cookies are perfect for summer. They are light and sweet and I recommend keeping them in the fridge, so it's the perfect cold cookie to enjoy on a hot summer day. I've made the recipe gluten free, but also put the substitution to make it regular for those of you that don't need to be gluten free! These cookies are for everyone, so enjoy! And I don't blame you if you want to add a couple scoops of ice cream. Buy Straus Organic Creamery Chocolate, Vanilla Bean or even Strawberry, they all taste delicious with these cookies!

GF Pomegranate Green Tea Shortbread | Makes: 3 dozen cookies


  • 2 sticks (227 g.) organic butter, softened
  • 170 g. organic powdered sugar
  • 1 T. organic vanilla extract
  • 226 g. organic gluten free flour blend
  • 57 g. organic coconut flour
  • 2 bags of organic Pomegranate Green Tea leaves (I used Yogi Green Tea Pomegranate)


  • 255 g. organic milk chocolate or white chocolate


Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add butter, powdered sugar and vanilla extract. Mix on low until all ingredients are combined.

Add both flours and mix on low until combined.

On a cookie sheet with parchment paper, start forming your cookie dough balls. Form the cookie dough into a ball, and shape it like a round disk. These cookies don’t spread out very much.

Bake cookies for 13 minutes.

Once the cookies have cooled, in a double boiler add 198 g. of the chocolate and melt until it reaches 110 degrees on a chocolate thermometer. Remove from heat and add in the remaining chocolate and let temperature reach 89 degrees.

Dip half of each cookie into the chocolate and place back on the parchment paper to set.

Eat cookies!

Store cookies in a cookie jar.

Baker’s Note: To make these NOT gluten free (haha), remove the gluten free flour and coconut flour and add 255 g. organic flour instead.

High Altitude - bake at 350 degrees for 11 minutes

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