Gluten-Free Lemon Lavender Cookies For Spring Desserts
Delicious and fragrant gluten-free cookies infused with lemon and lavender, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon dried lavender
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, sugar, baking soda, and salt.
- In another bowl, whisk together the honey, softened butter, egg, vanilla extract, lemon zest, and dried lavender.
- Combine the wet ingredients with the dry ingredients and mix until a dough forms.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
- Store cookies in an airtight container for up to a week.
- For a stronger lavender flavor, increase the amount of dried lavender.
- These cookies can be decorated with a lemon glaze for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg