Description
Lavender Lemon Cookies are an unusual treat. They are crunchy on the outside, tender on the inside, and bursting with lavender with a hint of lemon. They come together in the food processor, making easy cleanup. These cookies smell like a spa while they’re being baked.
Ingredients
- 3/4 cup all purpose gluten free flour
- 1/2 cup + 2 tablespoons blanched almond flour*
- 2 tablespoons arrowroot powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, cold
- 1 tablespoon dried lavender buds (make sure they are organic / edible buds)**
- 1 large lemon, zested
- Juice of 1/2 lemon (1 tablespoon)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup honey
- Extra lavender buds for garnish, if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an extra large cookie sheet (or two smaller ones) with parchment paper or a silpat mat.
- In the bowl of your food processor add your dry ingredients: gluten free all purpose flour, blanched almond flour, arrowroot powder, salt, and baking soda. Pulse a few times to mix up the dry ingredients.
- Cut your cold stick of butter into 1 inch cubes. Make sure to keep your butter cold until right before you need it. Add the cubed butter and the lavender buds to the food processor. Pulse until the butter is mostly worked into the flour. It should be the size of small peas.
- Add the lemon zest, lemon juice, vanilla extract and honey. Pulse until everything comes together and is well incorporated.
- Use a medium-sized cookie scoop to scoop out your dough balls onto the cookie sheets, leaving 2 inches of space between each dough ball. The dough is very sticky, so I highly recommend using the cookie scoop; you will be frustrated with sticky hands if you try to use your hands.
- Grease the back of your cookie scoop and use it to gently flatten the cookies into 1/4 inch thickness. Press in the extra lavender buds for garnish, if desired.
- Bake for 9 to 12 minutes, or until the cookies are light brown on the edges.
- Allow to cool for 5 minutes. Transfer to a cooling rack to finish cooling.
- Store the cookies in an airtight container at room temperature for 3 to 4 days. These cookies are best when they are fresh- they tend to lose some of their crispiness as they sit- however, they are still very good.
Notes
*In the past I have made many recipes with homemade almond flour, which is a little more rustic, and I recommend it for a lot of recipes. However, for the look and texture here I recommend using store-bought blanched almond flour.
**To buy edible lavender you can find it at a tea or spice shop, or in the organic section of your grocery store. Or you can always buy it online.
Also, if you are worried that you might not like the lavender taste in your cookies, then I would suggest starting with 1 to 2 teaspoons of lavender at a time. You can taste the dough, since there are no eggs.
Recipe slightly adapted from Giada De Laurentiis
