This cookie recipe is lemony, a little sophisticated, gluten-free, and low in added sugar (compared to most cookies).
TIP: Make sure you know where your lavender comes from! Use culinary lavender, which is safe for consumption (not all ornamental lavender is safe). Lavender is known as the ‘swiss armly knife’ as it is used for all things calming.
Lemony Lavender Cookies Recipe
(makes 14 cookies)
● 1 Tbsp chia seeds
● 2 tbsp water
● 1 tbsp lemon juice (half a lemon)
● 1 tsp culinary lavender (grocery store should have some)
● 1½ cups almond flour
● ¼ tsp sea salt
● ¼ tsp baking soda
● 3 tbsp maple syrup
● 2½ Tbsp organic butter, softened
● 1 tsp pure vanilla extract
● 1 tsp lemon zest
Grind chia seeds in a food processor to form a powder. Remove to a small bowl and pour in the water and lemon juice and mix together well. Set aside.
Place the lavender in the food processor and pulse 1-2 times to crush it. Pour it into a mixing bowl and add the almond flour, salt, and baking soda. Stir to combine.
Add the chia mixture, maple syrup, butter, vanilla, and lemon zest. Mix well – you may need to use your hands.
Place the dough, covered, in the refrigerator for at least 20-30 minutes to chill.
Preheat your oven to 325ºF/165ºC and line a baking sheet with parchment paper.
Remove the cookie dough from the refrigerator and roll into 1” (2 cm) balls. Place the balls on the sheet and flatten slightly using a fork or the bottom of a glass.
Bake until they start to turn golden brown (about 15 minutes). Let cool slightly before removing from the pan.
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