Lemon-Lavender Cookies {GF, DF, Paleo}
Lemon, lavender, honey, and almond flour pair perfectly together in this heavenly little treat. Plus they are really quick and easy to make! Not only are these cookies tasty but the smell is just as heavenly when you are making them. Aromatherapy cooking! Lavender has so many medicinal properties but in this cookie, it's all about the sweet floral flavor to transport you to a vacation to the South of France;).
Servings: 13 cookies
Ingredients
- 1/4 cup virgin coconut oil
- 1 tbsp dried edible lavender
- 1 egg
- 1/4 cup honey (preferably raw)
- 1 tsp lemon zest (organic, loosely packed) + more for on top
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour (packed)
- 1/2 tsp baking soda
- 1/8 tsp sea salt (scant)
- flakey/Celtic sea salt for light sprinkling on top of cookies
Instructions
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- Lightly mince lavender. Melt coconut oil + lavender in a saucepan over medium heat. Set aside to cool. Don't forget to take in the aroma as you are cooking!
- In a large bowl, whisk together egg, honey, 1 tsp lemon zest, lemon juice, vanilla, and then the slightly cooled oil + lavender mixture. Whisk until combined well.
- Sprinkle the almond flour, baking soda + salt over the wet ingredients. Stir with a wooden spoon/spatula until well-combined.
- Place dough in the freezer for about 8 minutes to help the dough firm-up.
- Roll dough into 1.5 inch balls. Take a fork and lightly make criss-cross marks (like peanut-butter cookies). Rinse/dip the fork in cold water to help prevent sticking along the way (I had to do this about every 3 cookies). Sprinkle with a tiny bit of sea salt (flakey preferred but Celtic is what I had and used). Makes about 13 cookies.
- Bake in the oven at 350 for 10-12 minutes until slightly brown and look like they are just setting (will frim up outside of oven; however, these are a more chewy cookie and even appear slightly under-done).
- Set the whole pan on a cooling rack and sprinkle lightly with lemon zest while cookies are still warm. Cool completely before moving off of the pan.
- Enjoy!
Notes
Recipe adapted from @dishingupthedirt Honey-Lemon & Rosemary Almond Flour Cookies with Cranberries & Sea Salt.