Healthy Lavender Lemon Cookies (Gluten Free, Vegan, Refined Sugar Free)
In case you’ve missed the constant commercials and barrage of decorations that have filled your local drugstore, tomorrow is Mother’s Day! And why celebrate the woman who gave you life with a box of chalky, chemical-filled store-bought chocolate when you can make her something amazing yourself?
Mom’s love homemade presents. This is a fact (remember that popsicle stick jewelry box you gave her in second grade? The one she kept on her dresser until well after you graduated from high school?). Giving Mom these cookies means:
- You took the time to bake for her (even though these cookies take less than 10 minutes to throw together)
- Lemon and lavender – her baby is so fancy and sophisticated! (all the better to brag to Aunt Doris about…)
- Gluten free! Refined sugar free! Protein packed! Vegan! Her baby is all grown up and making good choices! (bah ha ha – these cookies taste so good that she probably won’t even be able to tell how healthy they are unless you tell her. They have a soft, chewy inside and a perfectly crisp outside, and the flavor – oh the flavor – it’s faintly sweet, zesty and bright from the lemon with a subtle lavender undertone. So, choose your own adventure. Let Mom think you eat Fruit Loops in your PJs all day, and couldn’t spot a chia seed in a police line up. Or proudly tell her you’re a grown-ass adult, your body is your temple, and healthy cookies are the new kale. Or something like that)
- 1 tbsp chia seeds, ground to a fine powder in a coffee grinder
- 3 tbsp water
- 1.5 cups almond meal or almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 3 tbsp maple syrup
- 2.5 tbsp coconut oil
- 2 tsp vanilla extract
- 1 tsp culinary lavender (you can find culinary lavender at many baking stores, high end grocery stores and quite inexpensively online - this is my favorite brand)
- 1 tsp lemon zest
- Mix together chia seeds and water to form a paste. Set aside. Meanwhile, crush the lavender in your coffee grinder, with a mortar and pestle or simply place it in a plastic bag and crush it with the bottom of a heavy glass or jar. Mix together almond flour, sea salt, baking soda and lavender until well combined. Add maple syrup, coconut oil, vanilla, lemon zest and chia paste and mix well, using your hands to mush the mixture together until one homogenous texture. Transfer to fridge to rest while preheating oven to 325 degrees.
- After about 10 minutes, remove dough from oven and roll into small (about the size of a cherry) balls. Press them a bit flat, then place on a parchment lined baking sheet (you don't want them touching, but they don't really spread, so you can put them fairly close together). Bake for 15 minutes, or until edges and tops are just beginning to turn golden brown. Remove from oven and let cool for 10 minutes before removing from pan. Makes about 15 mini cookies.