Description
There’s something irresistibly elegant about the combination of citrus and floral. These Lemon Lavender Cookies are the perfect example of how two simple ingredients—zesty lemon and fragrant lavender
Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup honey or maple syrup
- ⅓ cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried culinary lavender buds, finely chopped
- 1 teaspoon vanilla extract
For the Lavender Glaze:
- ½ cup powdered sugar (use a paleo powdered sugar if needed)
- 1 tablespoon lemon juice
- ½ teaspoon dried lavender buds, steeped in 1 tablespoon hot water (optional for flavor infusion)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and finely chopped lavender buds.
Step 3: Add Wet Ingredients
In a separate bowl, mix melted coconut oil, honey or maple syrup, lemon juice, zest, and vanilla. Pour the wet mixture into the dry and stir until a soft dough forms.
Step 4: Shape and Bake
Scoop tablespoons of dough and roll into balls. Place on the baking sheet and flatten slightly with your palm. Bake for 10–12 minutes, or until the edges are lightly golden.
Step 5: Cool and Glaze
Let the cookies cool completely before drizzling or dipping them in the lavender glaze. Allow the glaze to set before serving.
Notes
- Use culinary-grade lavender buds only
- Grind or finely chop the buds before adding to the dough to help them blend better
- Steep lavender in warm water or lemon juice for glazes
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 18–20 cookies
- Calories: 190
- Sugar: 1g
- Fat: 3g
- Carbohydrates: 10g
Keywords: Lemon Lavender Cookies