Lavender season is almost over. Flowers have been harvested and the distillation has begun. There is a lavender festival planned for this Sunday, a huge celebration of lavender harvest. There are endless possibilities to use lavender, either to make lavender essential oil, cosmetics, all kinds of souvenirs, and, surprisingly, for baking. This recipe for lavender cookies is gluten free, refined sugar free, egg free and full of lavender flavor. Just make sure to use food grade lavender or plant lavender in your own garden to have plenty of flowers to start with.
1/2 cup coconut flour
1 cup arrowroot flour
1/4 tsp sea salt
2 tsp of lavender
1 tsp of lemon zest
200 grams of organic butter
4 tbsp. honey
Mix the coconut flour, arrowroot flour, sea salt, zest and lavender in a bowl.
In another bowl with a hand mixer, cream together the softened butter and honey.
Add the dry ingredients to the butter mixture and mix to well incorporate all ingredients. When adding lavender essential oils (two drops), mix it with a bit of butter or honey.
The dough will be sticky, so use more arrowroot powder to create a log which you can wrap in a plastic foil.
Refrigerate for at least 30 minutes.
Preheat the oven to 300 F/ 150 C.
Cut the log into cookies and put on a baking sheet covered with parchment paper.
Bake for 15 minutes or until starting to turn golden brown.
Let sit for at least 10 minutes to cool before moving from sheet.