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Lemon Lavender Cookies (VN, GF) Recipe

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This recipe for Lemon Lavender Cookies (VN, GF), by , is from Bailey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bailey Kretzler

Category:
Category:

Ingredients:  
Ingredients:  
- 1/2 cup white sugar or coconut sugar
- 2 tbsp brown sugar or unrefined sugar cane
- 1/2 cup + 1 tbsp. coconut oil (just softened)
- 1tbsp lemon zest (about 1 lemon)
- 1 heaping tsp lavender
- 1 tbsp. lemon juice (about 1 lemon)
- 4 to 5 tbsp. agave
- 2 cups gluten free flour***
- 1 tsp baking powder
- 1/2 tsp salt

Directions:
Directions:
1) preheat oven to 350 F/ 175 C and prepare a baking sheet by greasing or lining with parchment

2) Combine lemon juice and lavender in a small microwaveable dish. Heat for 20 seconds to steep lavender and release flavour. The lavender should be slightly fragrant. Be mindful not to over heat and allow to cool to room temperature

3) "cream" together coconut oil and both sugars, add in lemon mixture and agave

4) combine dry ingredients in a seperate bowl (flour, baking soda, salt)

5) mix dry ingredients into the wet gradually, you will need to mix with your hands or a wooden spoon at some point as the dough becomes like a short bread

6) roll dough into balls and flatten into pucks on baking sheet, they should be about 1/4 to 1/2 inch thick, you may wish to press some lavender into the top or roll them in sugar

7) bake for 12 minutes or until slightly golden at the edges

8) let cool before removing from the baking sheey as they need time to stiffen

9 Enjoy with a cuppa tea

Number Of Servings:
Number Of Servings:
15 cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are a fantastic spring cookie. They are nice a chewy on the inside and the balance of the lemon and lavender is wonderful. The lemon and lavender could both certainly be swapped for other botanicals and citruses. Like grapefruit and rose or thyme, or blood orange and hibiscus, ooo or even lime and mint... like a mojito cookie. For the gluten free flour I recommend using an all purpose blend as they are usually fairly well balanced to provide the right texture. Although these are already dense so rice flour would be okay alone too. The brown sugar, added agave, and oil are crucial for getting the gluten free flour to behave properly. I adore these little cuties, and I hope you do too.


I adapted this recipe from the so much yum blog.

 

 

 

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