Happy Thursday you all! Hope you are having a wonderful week as we gear up towards the Holidays coming up. This is a wonderful time of year to make cookies. I LOVE lemon. Like I could just nibble on little bits of lemon curd. I recently paired lemon with some blueberries, great combination. I also really enjoy lemon with lavender. The key is to have just the perfect amount of lavender. You don’t want it to be too in your face. Or too florally, like you are eating flowers. You want just a touch, so people are intrigued. Hmm… what’s the extra flavor I’m getting? We’re going for curiosity, not disgust.
These cookies are delicious on their own, they are nice and soft, but I added a little glaze to make them a little more festive and to get a tinge more lemon taste. SO good. It is very refreshing. They could be a nice little food gift if you know someone who needs vegan or gluten-free eats.
However, I was designing this recipe for someone interested in collaborating on vegan cookies. They were too soft for freezing or shipping, so they didn’t fit the bill on that. But they are my favorite vegan cookie I made (granted I really enjoyed the ones with white chocolate again- I definitely prefer white chocolate over chocolate). This cookie base could also be used for an assortment of other flavors. Maybe switch the lemon for orange, fold in a few cranberries (that’s a wonderful flavor combo for this season). Or maybe switch the lavender for the thyme and keep the lemon. Or maybe switch the lemon for lime and add some white chocolate. Who knows there are all kinds of different flavors you could do and you could rotate them throughout the year seasonally. Maybe freeze-dried raspberries and white chocolate. Who knows. Get creative with it. Use the flavors YOU like.
Lemon Lavender Vegan Gluten-Free Cookies
- 1/2 cup organic coconut sugar (I think I used the blonde in this instance)
- Zest 1 lemon
- 1/2 tbsp dried lavender (I chopped it up first)
- 1/4 cup organic coconut oil
- 1 tbsp fresh lemon juice
- 1/8 cup unsweetened applesauce
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups almond flour
- additional 1/4 cup coconut sugar to roll
- Optional: 1 cup organic powdered sugar + 1-3 tbsp lemon juice
Let’s Make it Happen: Preheat oven to 350.
Place the coconut sugar, lemon zest and lavender in a bowl. Rub it all together between your fingers. Beat in a mixer with coconut oil for several minutes, until well combined. Add the lemon juice, apple sauce, and vanilla. In a separate bowl mix the dry ingredients: almond flour, salt, and baking soda. Slowly add this into the mixer. Beat until combined. If it is too wet, add a little almond flour (I’ll note that mine wasn’t super stiff).
Make into balls. I weighed mine to 2.5 ounce cookies. Roll each bowl in coconut sugar. Place on a baking sheet-leave plenty of space for the cookies to grow. Squash balls down a tiny bit, but not a lot. Bake for 10 to 12 minutes or until golden in color. I personally like cookies soft and slightly underdone (frankly I’d rather eat cookie dough than cookies), than crispy.
Allow the cookies to set for 5 minutes once you remove them from the oven. Transfer to a wire rack to cool completely.
Sift powdered sugar. Whisk in lemon juice. Add more or less depending on the consistency. It shouldn’t be stiff or too runny. Frost each cookie with the glaze, maybe sprinkle with a little lavender if you want. As I said, these cookies are good on there own or with the glaze, it makes it really fresh tasting.