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
Ingredients
- 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
Instructions
- 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
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.
Jenn AKA The Leftover Queen says
I love the flavor combination of lavender and lemon. I like to make lavender lemonade in the summer!
Diane says
I made lavender cookies before so I know these will be yummy! And now they will be glutenfree and healthy. Thanks, Elana!
Anne says
I’ve always heard that for culinary lavender, it’s important to use the first harvest of the year. After that it can taste bitter.
Lisa Stafford says
Elana,
What do you think about using a silicone liner for the cookie sheet instead of parchment paper? They are $19.99 at Bed bath and beyond, and it seems like they would pay for themselves because they are reusable.
If I use a silicone liner, do I still need to let your cookies cool before transferring, like the chocolate ones that can be used for whoopie pies?
Thanks.
Steffi says
I use silicon sheets for all of my baking now since several months. They are awesome and yes, it is advisable to let the cookies cool, at least a bit.
naomi says
They sound delicious, a little summer in the middle of winter. x x x
dorothy says
Those cookies look divine. I grew some culinary lavender last summer which will soon be in these cookies! Thank you Elana!
Stephanie says
Yum! My favorite summer drink is a lavender lemonade. I have this huge lavender bush that’s taken over my yard, and I just love it! I cut and dry it every year. I’ll have to see if I have any left from last year’s batch to make this recipe.
eatmovelove says
Yum! You are delightful Elana!!
If anyone wishes the chance to win a free copy of Elana’s Gluten-free/almond flour cookbook – I am doing a giveaway on my blog -the deadline is tommorow at noon (central time)!
Namaste
patty schurz says
Wow…..I’d love to win the recipe book. I have recently been diagnosed with Celiac and multiple other allergies. (yuk) I have been experimenting but although I was a good baker in the world of wheat, I am failing miserably in the gluten free world. I really am frustrated with throwing so many expensive ingredients in the dumpster when my baked goods taste like (&x%!
Anyway, please enter my name in your contest.
Thanks!
Patty
Hannah Handpainted says
It sounds divine and aromatic. I also like making cookies with tea.
Christine says
Cookies with tea? Do you mean dried tea? That sounds great…
Liat says
Hi Elena,
Where do you get the dried lavender? In a nature shop?
I’m looking forward trying these. I just made the sesame cookies and they came out really well! Yum! I love Halva cookies and last time I was in Israel I tried making a gluten free version with a mixture of flours like rice and tapioca, but they didn’t taste great. Not good enough to be worth their calories anyways. Your version with the almond flour is perfect! Less carbs and lots more taste!
Thank you!!
Dena says
Liat, for another halva cookie, check out this recipe at recipezaar.com: Quinoa Tahini Cookies, Recipe #159837. When I made them and my 6 yo halva-addicted neighbor tasted them, she pronounced them delicious and asked if I’d give her mom the recipe! She would frequently ask me, after that, to make “halva cookies”. They are definitely worth the calories.
Liat says
Thanks Dena!! These sound great. Although I’ll have to replace the brown sugar and honey. I’ll give them a try :o)
Beth says
Thanks for the link Dena.
I’ve printed the recipe and will try soon.