Lavender Hazelnut Cookies

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.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Lavender Hazelnut Cookies

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

Recipe by:Lindsay Grimes Freedman

Prep: 10Cook: 10Total: 20

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Servings: 18 1x

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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

Instructions

1. Preheat oven to 350F.
2. In a medium bowl, whisk together the ghee, agave, egg, and vanilla.
3. Add the hazelnut flour, baking powder, sea salt and lavender. Use a rubber spatula to fold until combined.
4. 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.
5. Bake for 10-12 minutes until the edges are golden brown.
6. When the cookies are cooled for 10 minutes, transfer them on a cooling rack.

© The Toasted Pine Nut

Enjoy!! xo