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.
Nancy says
I was so excited to make these cookies for May Day baskets. I had some trouble with them though. They seemed to be too oily. the dough was very wet. I am wondering if that is because of the almong flour or the grapeseed oil. I followed the recipe as written. Any suggestions?
ruth Hartman says
I don’t see any lavender listed in the ingredients! R
jamie says
Good cookies although I agree with an above commenter that they are too salty. i would halve the salt next time.
Aidan says
I tried this recipe, and loved it. Here are a few suggestions:
-The lavender wouldn’t chop with a knife, so I finally ground it up in my coffee bean grinder, which worked well.
-It’s a little salty, and not quite as sweet as I would’ve liked. Next time I may adjust the agave/salt ratio. I’m solving the problem with this batch by rolling them in powdered sugar (although this makes them not vegan).
-The cookies don’t flatten out on their own. I made them as round balls, and they came out of the oven as balls. So if you want conventional-cookie-shaped cookies, you have to flatten them.
Rachel Randolph says
I made these for a dinner party with both vegan (me) and gluten-free guests and everyone loved it…even the people with “normal” diets. I couldn’t find lavender, so I soaked a blueberry tea bag in the oil to infuse a little flavor and added 1/2 a vanilla bean and a splash of vanilla extract. I don’t know that those additions actually added much, but it turned out delicious. There were three left over and they never made it home b/c I ate them all in the car on the way home!
I served it with a simple strawberry, lemon, and mint salad. It was the perfect light dessert after a rich pasta meal.
aziza says
I make these delicious cookies a lot, my family loved them. every time I change the flavor. one time I made them with cardamom it was very nice. I made them also with chopped pecan and I used Maple Agave.
your chocolate chip scone in your book is the best, we have the scones for breakfast and for desert sometime even for dinner or lunch, if you have those scones you don’t want to eat anything else. WoooW :) just for change I added orange zest and cranberry Yummmmmmm
We don’t have any problem with gluten but when we eat these scones or the cookies( form Elana) now we cant eat regular cookies with flour . We had to order 50 pounds of almond flour. it is really worth it.
Thank you so much for all your genius ideas :-)
Laura says
I just baked a batch of these cookies and they came out delicious. It was a change to go from gooey dough to this dough that me me has the consistency of new play-do. I had to work it a lot with my hands to make it smooth.
Also I changed the recipe a bit (maybe why I had to work the dough a little more). I forgot the grapeseed oil so I just grabbed vegetable oil and I used 3/4 cup of almond flour and 1/2 cup of coconut flour.
Tracee says
These are heavenly Elana! My house smells so delightful after baking these this morning. Lisa, I used the silicone liner and they came out just fine. After reading everyone’s posts about lemonade, I can’t wait to find a recipe for that, as this is my first attempt at ingesting lavender and I’m hooked.
My only complaint is the batch isn’t big enough! I’m off to make another!
Lin Goodman says
Where do you buy almond flour?
Carrie Adair says
Hi Elana!
Just wanted to tell you that your almond cookies are a staple in our house.
I vary many options, but our favorite is goji berries, walnuts and dark chocolate chips.
Thanks for your many recipes and your cookbook.
I am a gf person myself and am navigating this non-gf world myself.
Carrie Adair
http://www.wheatfreemom.com