Floral and fragrant, lavender makes a very special addition to any recipe. If you have never cooked or baked with lavender, it has a potent and floral essence that is quite versatile. It makes a great addition to anything with light citrus flavors like lemons as well as rich and bitter flavours like dark chocolate.
This recipe is very easy to master and will become a go-to when you are looking to treat yourself with something very special. It is naturally sweetened with coconut sugar. Reducing the sugar in the recipe can easily be done without compromising flavour. Although it calls for 2/3 cup coconut sugar, I usually under-fill my measuring cup by a couple of tablespoons and still find it plenty sweet. I recommend you do the same.
For the chocolate, I've been using Camino Coconut Milk Chocolate which is also naturally sweetened with coconut sugar. I used to buy bags of chocolate chips, but I find chopping up my favorite chocolate bar makes the cookies extra decadent.
If you've never baked with almond flour before, it is very delicate and allows for a soft cookie. In this recipe, the cookie dough rests in the refrigerator from 1-48 hrs while it absorbs the liquid and flavours of the lavender, making it a great recipe to prep ahead of time.
Of course the star of the show is lavender. The medicinal properties of lavender are calming and nourishing. Lavender has been used for children and adults alike to soothe a wired and tired nervous system, ease pain and lower inflammation. When selecting lavender for cooking, make sure you stick with culinary varieties, Lavandula angustifolia.
You can easily grow lavender in your home garden. Cut the the buds with the whole stem (as pictured from my garden above) before they start to flower, when the buds are at their brightest. Wash, then set on a tea towel in a warm, dry place for a few days until they are fully dried. Pull the buds off and store in an airtight container.
When baking or cooking with lavender, measure the amount called for (here we use 2 teaspoons) and then gently squeeze and break the buds between your fingertips as you add them to your recipe. This releases the essential oils and sweet aromas. If you taste the cookie batter (and you can, since it is vegan) you may think it needs a bit more lavender flavour, but resist the urge to add more because as it bakes the lavender flavour will intensifies in the coconut oil, like a potent infusion .
Enjoy these cookies with a cup of lavender tea.
Lavender Almond Flour Chocolate Chips Cookies
Makes 17 cookies
1 cookie per serving
Ingredients:
2/3 cup (or slightly less) coconut sugar
1/2 cup coconut oil, room temp
1 flax egg (1 tablespoon ground flax with 2.5 tablespoons water. Stir in a small bowl and set aside for 5 mins to gel)
1 teaspoon pure vanilla extract
2 1/4 cups almond flour
2 teaspoons culinary lavender (I use lavender from my garden or this one.)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 vegan chocolate bar (I used this one )
Directions:
Combine the coconut sugar, coconut oil, flax egg and vanilla in a bowl and stir together until fully incorporated.
Add the almond flour, lavender (squeezing and breaking the buds to release the oils), baking soda and sea salt.
Chop up your chocolate with a large knife and fold into the dough. Wrap bowl with dough and set in the refrigerator for 1-48hrs.
When ready to bake, preheat oven to 350F. Line a large baking sheet with parchment paper.
Roll out the dough into 2 inch balls and arrange on the cookie sheet. Gently press down the cookie with the palm of your hand.
Bake cookies for 12 mins. Let cool for a 10 mins for optimal texture.
Store these cookies in the refrigerator for one week between sheets of parchment paper to prevent sticking.
If you make these cookies I'd love to hear from you! Let me know what you think?
xoxoxo
