There are so many ways to use lavender in cooking. Here I have used it in a “sugar” cookie. It is sweetened with SCD Legal honey and uses almond flour. I have rolled and cut them out. You could also make the recipe by scooping the cookies if you are short on time. They will be softer that way instead of crunchy as a rolled cut out cookie.
Preheat Oven 350°. Place parchment paper on two cookie sheets.
1 1/4 Cups Superfine Almond Flour
1/4 Cup Organic Palm Shortening, Melted
2 Tablespoons Honey
1 Teaspoon Dried Culinary Grade Lavender Buds, minced or placed in a spice grinder or mortar and pestle
1 Teaspoon Lemon Zest
1 1/2 Teaspoons SCD Legal Vanilla Extract
Pinch of Himalayan Pink Salt
Combine the dry ingredients in a medium bowl. Mix together the wet ingredients and add to the bowl of dry ingredients stirring with a fork until a ball forms. Place the dough between 2 sheets of parchment paper and roll to about 1/4″ thickness. Refrigerate on a cookie sheet for fifteen minutes, then cut out using a cookie cutter and place on your parchment lined cookie sheets. Bake for 7 to 9 minutes until starting to brown around the edges.
Makes approximately 12 cookies depending on the size of your cutter.