1Break open tea sachet. Pour contents, along with orange zest and ¼ cup of gluten-free flour, into a food processor or small spice blender. Blend or pulse for 10 to 15 seconds. Alternately, finely dice the tea leaves and orange zest with a sharp knife.
2Add mixture to a small mixing bowl. Add remaining flour and Extra Fiber. Mix and set aside.
3In a larger mixing bowl, add the vegan butter and monkfruit sweetener. Use a handheld mixer and blend until light and fluffy, for about 2 minutes. Add orange extract and blend again. Make sure to scrape down the sides of the bowl.
4Add in flour mixture. Blend on low, until all ingredients are combined.
5Transfer dough to a piece of parchment paper. Fold parchment paper over dough and shape into a log. Fold parchment paper ends underneath log. Freeze log for 30 minutes.
6Preheat oven to 350° immediately before you slice log.
7Take out of freezer and remove parchment paper. Slice log into ¼-inch-thick slices. Place cookies 1 inch apart on a sheet pan lined with parchment paper.
8Bake cookies for 13 to 15 minutes or until browned around the edges.
9Remove from oven. Let cool for 10 minutes before consuming.
10Store cookies in an airtight container in room temperature for up to a week.