Gluten Free Lavender Lemon Cookies
YIELD
15 mins
PREP TIME
20 mins
BAKE TIME
35 mins
TOTAL TIME
Ingredients
• 1 tbsp Anthony’s Goods Organic Flaxseed Meal • 3 tbsp water • 1 ½ cups Anthony’s Goods Unblanched Almond Meal • ¼ tsp baking soda • ¼ tsp salt • 3 tbsp maple syrup • 2 ½ tbsp coconut oil, melted • 2 tsp vanilla extract • 1 tsp Anthony’s Goods French Lavender, ground in a coffee grinder • 1 tsp lemon zest
Instructions
These zesty, lemon and lavender-flavored cookies will have your home smelling like the fields of Provence. They’re soft, vegan and gluten-free to boot! 1. In a small bowl, make a flax egg by mixing the flaxseed meal and water. Stir and let thicken for a few minutes. 2. Grind the lavender petals in a coffee grinder and place them in a medium bowl. 3. To the same bowl, add the almond meal, salt and baking soda. Whisk to combine. 4. Add the wet ingredients: maple syrup, coconut, vanilla extract, lemon zest and the flax egg. Mix to combine. 5. Set the bowl in the fridge for 10 minutes while you preheat the oven to 325F. 6. Roll the dough into small balls and press a little to flatten. Place the cookies on a cookie sheet lined with parchment paper. 7. Bake for 20 minutes, until the bottoms of the cookies are browned and they are not too soft to the touch. 8. Let cool before serving.
LEARN TO MAKE IT
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