“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. http://www.elanaspantry.com/lemon-lavender-cookies/”
READY IN:
12mins
SERVES:
4-6
YIELD:
12 cookies
UNITS:
Metric

Ingredients Nutrition

  • 295.73 ml blanched almond flour
  • 1.23 ml celtic sea salt
  • 1.23 ml baking soda
  • 9.85 ml dried lavender, finely minced
  • 59.14 ml grapeseed oil
  • 44.37 ml agave nectar
  • 14.79 ml lemon zest

Directions

  1. 1. Combine dry ingredients in a large bowl.
  2. 2. Stir together wet ingredients in a smaller bowl.
  3. 3. Mix wet ingredients into dry.
  4. 4. Form ½ inch balls and press onto a parchment lined baking sheet.
  5. 5. Bake at 350° for 7-10 minutes.
  6. 6. Cool and serve.

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