I think I’m on a bit of a vegan kick these days. First came the Marcona Almond Mayo sans eggs and now these vegan Lemon Lavender Cookies.
Don’t worry, even though this recipe sounds a tad weird, it’s subtle and I think, delicious. It kinda reminds me of the recipe in my gluten free cookbook for Rosemary Hazelnut Cookies.
Lemon Lavender Cookies
- 1¼ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 teaspoons dried lavender, finely minced
- ¼ cup grapeseed oil or palm shortening
- 3 tablespoons agave nectar or honey
- 1 tablespoon lemon zest
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Form ½ inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool and serve
I cannot take credit for this yummy lemon lavender flavor combination; I actually found it in the 2009 Holiday Baking issue of Cooks Illustrated.
In cookbook related news, I had a radio interview this morning with Zorba Paster and Tom Clarke on the Zorba Paster on Your Health program. These guys are great and I was thrilled to be on their national show which airs on NPR.
The lovely Chef Rachel over at thehealthycookingcoach.com wrote a fabulous review of The Gluten-Free Almond Flour Cookbook –in fact, I think she explains some things in it better than I do. You may want to check out her The Ice Dream Cookbook. Thanks Rachel!
For those of you interested in my classes, I have a Gluten Free and Dairy Free Valentine’s Day Cooking Class on February 10th at Bauman College in Boulder, CO. See my classes page for more information.
Signa O. Cheney says
We made these with olive oil and they turned out amazing. Palm shortening is a product (any kind of palm oil) best to avoid, as its production is displacing and creating remedies suffering for many wildlife species and destroying forests we should be protecting. Grape seed oil is not as healthy an oil choice. I recommend trying olive oil
Dana Ford says
thank you so much Signa, I was wondering about that and what else to try !
Dana Ford says
I just made them with coconut oil…they were awesome!
How important is it to use Celtic salt instead of Himalayan?
Janelle, I haven’t tried Himalayan so not sure. For best results use the ingredients in the recipes as well as the brands I link to :-)
First time making these cookies and they came out amazing! Thank you very much Elana :-)
Since not vegan, did change the oil with 1 egg and it worked very well.
Lior, thanks for letting me know these are amazing!
So easy and delicious! I was craving something lemon, something lavender and Elana’s website is always a faithful go to resource.
I would like to make these sugar free. What can I use instead of the honey/agave? 1 Egg?
Lnk, I haven’t tried that so not sure. Here’s a link to my Keto Recipes page for you:
I hope you find something you like!
It works! And they’re great with one egg per batch.
Thank you for the link!
Lnk, thanks for letting me know that worked!
I love the idea of lemon cookies but don’t want the lavender . Is it ok to leave it out or should i add something else? Thsnk you!
I switched it up a little:
Added 1/2 coconut unsweetened shredded coconut
1/2-+ cocoa nibs
Minus the lemon
Added an egg
Added 1tsp vanilla