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.