Ok, not to get too ahead of myself, but these are truly decadent.
I had heard of baking with lavender, but always thought it sounded a little too fancy for me.
After some searching on Amazon, I found that culinary lavender is pretty inexpensive, so I decided to order some and experiment in the kitchen. I had found a recipe for lavender cookies, but, go figure, I couldn’t have hardly any of the ingredients in it.
So… here we are. A couple of hours later and I created these little guys. Try it. Experiment with it. Enjoy.
- 1/2 coconut spread (a nondairy butter alternative…you can use any one that you’d like)
- 3/4 cup agave nectar
- zest of 2 large lemons
- 1 tsp pure vanilla extract
- 1 1/2 cups gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp kuzu starch (this is a healthier alternative to cornstarch…mix 1 tsp with 1-2 T water to get the same effect)
- 1/4 tsp sea salt
- 2 T culinary dried lavender
- 2 T almond (or other nondairy) milk
Preheat oven to 350.
Line two baking sheets with parchment paper, or grease with coconut oil.
With an electric mixer, cream together butter and agave. Stir in the vanilla and lemon zest.
In a medium bowl, sift flour, baking soda, baking powder, and salt.
Stir in lavender.
Mix the dry ingredients into the wet ones.
Add milk, as needed until the dough forms.
Add kuzu mixture in as well.
Scoop one heaping tablespoon of dough and place on the baking sheet.
Flatten a little.
Bake for 14 minutes, until the edges of the cookies are golden.
Wait 2 minutes before taking them off the sheet to cool completely.