Lavender Lemon Cookies
♡ Lavender Lemon Cookies at Self-Love Celebration Event ♡
These cookies are light and feel like a kiss of summer in the midst of our bleak midwestern winter. The balance of tangy lemon and soothing lavender are such a delight.
This recipe is gluten-free, dairy-free, and refined-sugar-free. The first attempt involved only almond flour and no xanthan gum. The cookies were good, but pretty crumbly. My family of taste-testers all preferred the version below. The variety of flours and addition of xanthan gum create a fluffy, delicate cookie without the gluten.
I made these for a Self-Love Celebration before Valentine’s Day. They will surely make an appearance at some occasions this spring and summer!
Lavender Lemon Cookie Reel - produced by my daughter!
Lavender Lemon Cookies
Ingredients
½ cup coconut oil
2 Tbsp dried edible lavender
2 eggs
½ cup maple syrup
2 Tbsp coconut sugar
2 tsp lemon zest - loosely packed, plus extra for topping cookies
2 Tbsp lemon juice
1 drop lemon essential oil - optional
2 tsp vanilla
1 ¾ cups almond flour - packed
1 cup gluten free oat flour
⅓ cup coconut flour
1 tsp baking soda
¼ tsp sea salt
¼ tsp xanthan gum - optional
Flakey sea salt for lightly sprinkling on top of cookies
Directions
Lightly mince lavender. Melt coconut oil + lavender in a saucepan over medium heat. Set aside to cool. Enjoy the lovely aroma as you are cooking!
In a large bowl, whisk together egg, maple syrup, coconut sugar, 2 tsp lemon zest, lemon juice, optional lemon essential oil, and vanilla. Then add the slightly cooled oil + lavender mixture. Whisk until well combined.
Sprinkle almond flour, oat flour, coconut flour, baking soda, salt and optional xanthan gum over the wet ingredients. Stir with a wooden spoon/spatula until well combined.
Place dough in the freezer for 10-15 minutes to help the dough firm up.
While dough is chilling, preheat oven to 350 degrees. Line a sheet pan with parchment paper.
Roll dough into 1.5 inch balls or use cookie scoop to form. Take a fork and lightly make criss-cross marks to flatten slightly (like peanut-butter cookies). Rinse/dip the fork in cold water or extra lemon juice to help prevent sticking along the way. Sprinkle with a bit of sea salt (flakey preferred).
Bake at 350 for 10-13 minutes until slightly brown and look like they are just setting. These are a fairly chewy cookie; they may appear slightly under-done and will firm up as they cool.
Remove baking sheet from oven and place on wire rack. Sprinkle lightly with lemon zest while still warm. Allow cookies to cool completely before moving off the pan.
Enjoy! Makes about 30 cookies.
