Lavender Hazelnut Cookies

Name: Lavender Hazelnut Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18
Ingredients: 6 tablespoons ghee, room temperature; 4 tablespoons agave nectar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups hazelnut flour; 1/2 teaspoon sea salt; 1/2 teaspoon baking soda; 1 teaspoon dried lavender, finely chopped

July 1, 2016 // 2 Comments »

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These gluten free Lavender Hazelnut Cookies are absolutely perfect to make this spring! They’re light, delicate, slightly sweet, and perfect with tea!

As far back as I can remember I’ve been obsessed with lavender. I remember being in 5th grade and discovering scented soaps and bubble baths and pillow sprays and I was allll over the lavender scene.

I used to have a lavender scented pillow spray (because I was apparently a fancy pants child) that I would spray at least 20 sprays on my pillow before bed. I would lay my cheek upon a very wet pillow and take deep inhales I suppose to help me relax and ease myself into sleep. Ok at the time I did this, it felt quite normal. Now as I am typing this to share with the public. It seems quite odd. Was I unusually stressed? Did I just really like lavender THAT much?

Then I grew up and realized lavender came in other forms too. Like flowers. And dried flowers. And when the opportunity presented itself to receive dried lavender in my CSA box, I jumped on that. I needed to create something with it. I needed to ingest lavender in some recipe form.

These are a nutty, delicate cookie the most beautiful marriage of hazelnut and dried lavender. This is the perfect tea cookie, the perfect spring cookie, something that isn’t overly sweet. I feel like the fact it’s made with hazelnut flour bumps up the indulgent treat feeling tenfold.

So here’s how you make Lavender Hazelnut Cookies:

In a medium bowl, whisk together the ghee, agave, egg, and vanilla. Add the hazelnut flour, baking powder, sea salt and lavender. Use a rubber spatula to fold until combined.

Use a cookie scooper to scoop 12 cookies onto a baking sheet lined with parchment paper. Gentle press the tops of the cookie dough balls down ever so slightly.

Bake for 10-12 minutes until the edges are golden brown. When the cookies are cooled for 10 minutes, transfer them on a cooling rack.