Description
Sweet and delicate Lemon Lavender Cookies bring a touch of Provence right to your kitchen counter. Fragrant lavender blends perfectly with zesty lemon, creating a subtle cookie that whispers of sunshine and summer afternoons.
Ingredients
Scale
Dry Ingredients:
- 1.34 cups almond flour (196g)
- 2 tablespoons coconut flour (15g)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon dried culinary lavender flowers
Wet Ingredients:
- 1 egg (room temperature)
- ¼ cup coconut oil, melted and cooled (60ml)
- ¼ cup honey (60ml)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 tablespoon fresh lemon juice (15ml)
- ½ teaspoon vanilla extract
Finishing Ingredients:
- Powdered sugar (for dusting)
- Powdered sugar (for lemon glaze)
- Fresh lemon juice (for lemon glaze)
- Chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Cover a baking sheet with parchment paper, ensuring complete surface coverage.
- Thoroughly combine 134 cups almond flour, 2 tablespoons coconut flour, 14 teaspoon sea salt, 12 teaspoon baking soda, and 1 tablespoon dried lavender flowers in a mixing bowl.
- Whisk 1 room temperature egg, 14 cup melted coconut oil, 14 cup honey, 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 12 teaspoon vanilla extract until completely smooth.
- Pour wet ingredients into dry ingredients, stirring carefully to create a consistent dough. Allow mixture to rest for 12 minutes so coconut flour can absorb moisture.
- Scoop tablespoon-sized dough portions onto prepared baking sheet, spacing each cookie 2 inches apart. Press each portion gently with fingertips to create a flattened shape.
- Bake cookies for 10-12 minutes until edges turn light golden brown. Watch carefully to prevent over-browning.
- Remove baking sheet from oven and let cookies rest for 5 minutes. Transfer cookies to a wire cooling rack using a thin spatula.
- Once completely cooled, dust cookies with powdered sugar or drizzle with optional lemon glaze. Sprinkle chopped nuts on top for extra crunch if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for maximum 1 week.
Notes
- Let the dough rest for exactly 12 minutes to help coconut flour absorb moisture and prevent dry cookies.
- Use fresh, high-quality lavender for the most delicate and aromatic flavor in your cookies.
- Press cookies gently when shaping to ensure even baking and a consistent texture across the batch.
- For a dairy-free and paleo-friendly version, replace honey with maple syrup and ensure all ingredients are compliant with your dietary needs.
- Prep Time: 17 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 148 kcal
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 18 mg