Lemon Lavender Cookies
- 1 cup Gluten Free 1 to 1 baking flour
- 1/3 cup coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon dried lavender, finely chopped
- 1/2 cup coconut oil, melted
- 1/4 cup freshly squeezed lemon juice
- zest of 1 lemon
- Preheat oven to 350 degrees F. Prepare a baking sheet with a slipsheet or parchment paper or use a nonstick baking sheet.
- Using a standing mixer or hand mixer, blend together coconut oil, coconut sugar, salt, lemon juice and lavender. Slowly fold flour into the batter by hand to combine. Do not over combine.
- Scoop a heaping tablespoon of the batter onto the baking sheet. Pat the dough down to form the batter into the shape of a cookie as these will not flatten or rise when they bake. Sprinkle lemon zest over the cookies.
- Bake at 350 degrees F 8-10 minutes until they are slightly golden around the edges. Remove from the oven and immediately transfer cookies from the baking sheet using a spatula to a wire rack to cool completely.
- Devour or keep up to two weeks in the refrigerator!
baking flour, coconut sugar, salt, dried lavender, coconut oil, freshly squeezed lemon juice
Taken from food52.com/recipes/53614-lemon-lavender-cookies (may not work)