Ingredients
Directions 8 steps | 40 Minutes
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Grind the lavender. Place lavender buds in a mortar and pestle and grind them up to a fine powder. Set aside.
Prepare the dry ingredients. In a bowl, whisk together the almond flour, gluten free all-purpose flour, cocoa powder, baking powder, baking soda and Himalayan salt.
Prepare the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, add coconut oil, granulated sugar, oat milk, ground lavender, lavender syrup and vanilla extract. Mix until well combined.
Add dry ingredients to wet ingredients in the stand mixer and mix until combined.
Add chocolate chips and mix on low just until incorporated.
Line a baking sheet with parchment paper. Use a one tablespoon disher to portion out the cookie dough about two inches apart from each other. (See notes 2.)
Bake for 10-12 minutes, until the edges look slightly crispy. Remove the cookies from the oven and sprinkle each cookie with a pinch of lavender salt. (See notes 3.)
Let rest for 15 minutes, then serve. Enjoy!
Notes:
- Any type of vegan milk can be substituted.
- A melon scooper can be used for smaller cookies.
- For softer cookies bake for 10-12 minutes. For crispier cookies cook for an additional 5 minutes.
- Cookies can be kept in an airtight container for several days at room temperature.
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