Lemon Lavender Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Dry
2 cups almond flour
1 tablespoon brown rice flour
1.5 teaspoons dried lavender, finely ground
1/4 teaspoon salt
1/4 teaspoon baking soda

Wet
1/4 cup coconut oil
1/4 cup maple syrup
zest and juice of one lemon, (2 tablespoons each)
1 tablespoons ground flaxseed
1 teaspoon vanilla extract

Toppings
grated lemon zest
large crystal salt
lavender sprigs 

Makes 20 cookies

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Instructions

1.  Preheat your oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2.  In a large bowl stir together dry ingredients: almond and brown rice flours, ground lavender, salt and baking soda. (Be sure to finely grind lavender, using a spice grinder). Whisk to combine. Make a well in the center of the dry ingredients.
3.  Add the wet ingredients into the center of the dry: coconut oil, maple syrup, lemon zest, lemon juice, ground flax and vanilla. Stir together until a thick dough forms.
4.  Scoop heaping tablespoon size balls onto cookie sheets. Gently press balls down to flatten into small rounds about ½ inch (8 mm) thick; about 20 cookies total – 2 inches (5 cm) diameter. Then tuck in and smooth the sides so you have pretty cookies.
5.  Top each cookie with a pinch of large crystal salt, sprinkles of lemon zest and a few sprigs of lavender. Press lightly down into the dough to stick. }
6.  Bake for 15 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside. way through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.

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Photos by Milkshake Creative

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