Lavender Sugar Cookies

I’ve made about 6 batches of these and have eaten every single one in a matter of DAYS. Not Sorry.

If you can’t tell, I’m pretty obsessed with lavender everything. I love these cookies so much because the lavender just gives them a light added sweetness. It makes them perfect to eat for breakfast and not feel bad about it. If I have it, I’ll use the leftover lavender almond flour from my lavender almond milk recipe to give them even more lavender flavor. Like I said, I’m obsessed. I get asked about where to find lavender and while it might be different around the world, I find mine in the herb section of grocery stores, at the farmers market, just buying myself a lavender plant from home depot or a nursery, and grabbing a few sprigs while walking around my neighborhood. All good options. I grind up leaves in the blender and stick them in the freezer so I can easily grab them when I’m craving lavender goodness. You can also just chop them up by hand and freeze them. Either way, you won’t be sorry.

Ingredients

1 Cup Blanched Almond Flour
1/4 Cup Coconut Flour
2 Tbsp Ghee or Grass-fed Unsalted Butter
1/3 Cup Honey
1 Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 Tbsp Lavender Leaves, Ground or Finely Chopped

Recipe

Preheat oven to 350 degrees.

In a large bowl add egg, vanilla, ghee or butter, and honey and mix together with a hand mixer or whisk.

Then, add dry ingredients to wet mixture and whisk together until smooth.

If dough is sticky, you can place in the freezer for 30 minutes to make it easier to work with.

Place a piece of parchment paper on a baking sheet. Scoop out a tablespoon of dough and roll into a ball and place on baking sheet. Once your pan is full, place a piece of parchment paper on top of the balls and use the bottom side of a cup or jar to press down into desired cookie shape and thickness. Remove top parchment paper before baking.

Bake for 8-10 minutes. Let them cool before transferring to a cookie rack. Makes 20 cookies.