- 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.
- Prep Time: 20
- Cook Time: 25