As soon as April/May rolls around I am craving floral flavored everything. I usually use May Day (May 1) as an excuse to make a festive floral dessert – and it is almost always these cookies. They are a combination of bright and fragrant with a melt in your mouth yet fluffy texture. I have a very hard time not eating them honestly. Anytime I make them people ask for the recipe, so now I am releasing it to the world!
Making these delicious little morsels is pretty simple – it’s honestly really similar to shortbread! Two things I’d like to stress though – 1) let you lavender lemon mixture cool before adding it in 2) the coconut oil can be subbed for vegan butter (or regular) – regardless make sure it is soft/at room temp. The dough will be fairly crumbly when it is done – this is normal and will sort itself out when you shape the cookies! See my picture below for reference.
Ingredients:
- 1/2 cup white sugar or coconut sugar
- 2 tbsp brown sugar or unrefined sugar cane
- 1/2 cup + 1 tbsp. coconut oil/vegan butter (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
Instructions
1) preheat oven to 350 F/ 175 C and prepare a baking sheet by greasing or lining with parchment/silicone mat
2) Combine lemon juice and lavender in a small microwaveable dish. Heat for 20 seconds to steep lavender and release flavor. 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 separate bowl (flour, baking soda, salt)
5) mix dry ingredients into the wet gradually, you may want to use your hands as the dough becomes like a short bread but a hand mixer should do the trick
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 to 15 minutes or until slightly golden at the edges
8) let cool before removing from the baking sheey as they need time to stiffen
Enjoy!
Green and Gluten Free 